Verley engineers beta-lactoglobulin (BLG) whey proteins through precision fermentation, selling them under the FermWhey™ range to manufacturers looking for high-protein, clean-label and easily digestible ingredients. The proteins are functionalized to improve solubility, emulsification, gelling and nutritional profiles, enabling applications such as high-protein yoghurts and protein shots. By using fermentation rather than conventional dairy production, Verley claims to cut natural-resource consumption and help alleviate structural supply constraints in traditional whey. In less than four years, the company has secured self-affirmed GRAS status (2024) and an FDA “No Questions” letter (2025), validating product safety for the U.S. market. Verley holds a growing IP portfolio around both fermentation and protein functionalisation technologies that aim to outperform standard dairy proteins. The fresh capital will fund U.S. commercial rollout, early customer scale-up and increased production capacity, followed by planned expansion in Europe and the Middle East. Continued R&D investment is earmarked to push performance, efficiency and sustainability of its platform.

Total raised

$38M

Funding rounds

1

Latest round

Series A

Latest activity

Feb 2026