Within the Proxis Développement group, Bioprox Cultures is our division dedicated to food biotechnology. As a French specialist in the production of freeze-dried lactic acid bacteria for over 50 years, Bioprox supports food manufacturers worldwide, from strain selection to the optimisation of their manufacturing processes.
Today, Bioprox Cultures boasts: over 800 clients in more than 40 countries, over 10% of turnover reinvested in R&D each year, and EcoVadis certification reflecting concrete CSR commitments.
La diversification maîtrisée des activités
L’intégration progressive de la chaîne de valeur pour des ingrédients robustes et innovants
L'internationalisation progressive.
BIOPROX cultureS in pictures
Lactic acid bacteria are central to the quality of fermented products. They determine:
texture
flavour
shelf life
microbiological safety
Bioprox Cultures has developed specialised ranges to cover all industrial applications and culinary cultures worldwide.
Straight or stirred cultures, with low or high post-acidification, for firm, stirred, drinkable or Greek yoghurts.
The YO-PROX range notably offers a new generation of cultures with very low post-acidification, to better control product quality at the end of its shelf life. Formulations for traditional fermented milks (kefir, skyr, l'ben, raïeb, lassi, dahi/curd) are also available via other ranges to cater for cultural diversity and local markets.
Bioprox Cultures offers blends of selected strains to ensure acidification, develop flavours and control surface flora without the use of preservatives. The DI-PROX (acidifying cultures) and AROMA-PROX (flavouring and ripening) ranges are suitable for all types of cheese, including fresh, soft and mature cheeses.
To respond to underlying market trends, Bioprox Cultures has extended its expertise to plant-based matrices. The VEGI-PROX range enables the production of fermented alternatives to dairy products that meet the same standards for texture, sensory qualities and shelf life.
Bioprox Cultures has been developing bioprotection solutions for over 20 years. The use of selected bacterial strains naturally limits and effectively controls the growth of contaminants, (yeasts, mould), while remaining straightforward to implement.
The BIOPROX range dedicated to bioprotection specifically enables you to:
Extend the shelf life of fermented products without additives
Enhance food safety naturally
Reduce food losses and waste
Create shorter ingredient lists, in line with consumer expectations
La diversification maîtrisée des activités
L’intégration progressive de la chaîne de valeur pour des ingrédients robustes et innovants
L'internationalisation progressive.
Bioprox draws on in-depth knowledge of the mechanisms and molecules involved in biopreservation processes.
To remain at the forefront of biotechnology, Bioprox invests over 10% of its annual turnover in R&D. Based in France, the research centre covers every stage from strain selection and characterisation, through optimisation studies and selection tests, to industrial-scale production.
The aim is to ensure reproducible and stable performance, regardless of the scale of production.
Established in France since the 1970s, the Noyant industrial site has gradually evolved into a leading fermentation facility. Today, Bioprox Cultures’ international reach is reflected in a detailed understanding of cultural diversity and local expectations; an essential prerequisite for formulating ferments that are truly tailored to each market.
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Our role is to make lactic fermentation operational for the food industry. We combine R&D, process expertise and a deep understanding of industrial constraints to ensure a safe scale-up that is compatible with your production lines. At Bioprox Cultures, we transform biology into reliable solutions, delivering sustainable and high-performance fermented products. "
Didier Duparchy
General Manager, Bioprox Cultures
Bioprox Cultures is one of the nine specialist divisions of the Proxis Développement group. As the biotechnology division, it demonstrates the group’s ability to leverage cutting-edge scientific expertise to serve demanding industrial sectors.
Its long-standing expertise in the industrial fermentation of microorganisms has led to the creation of two further departments:
