Arbiom - Torula yeast fermentation experts

YEAST FERMENTATION EXPERTS

From biotech to foodtech

We unlock the power of Torula yeast fermentation to meet the needs of tomorrow's food systems.

Unique Torula yeast fermentation

We became experts in Torula. We crafted our own proprietary strains, achieving high industrial performances and high scaling potential with continuous biomass fermentation.

Patented expertise, high yields

Our R&D work is secured proprietary Intellectual Property (IP), protecting our expertise in continuous biomass fermentation. This unique knowledge allows us to achieve high yields with less resources and infrastructure.

Sustainable production

Our Torula yeasts have the unique ability to use a wide range of feedstock from agricultural and forestry by-product. This flexibility enables global scaling potential all around the world, helping building more circular food systems.

Years of strain development

25 000

Hours of fermentation

200 000

Liter fermentation production

Resilient proteins and smart ingredients to build a sustainable future for food

FUNCTIONAL INGREDIENTS

Unique yeast beyond proteins

Texture

Thanks to Torula water-holding capacity and emulsification properties, its inclusion in matrixes prevents syneresis and act as a texturizing and stabilizing agent.

Savory taste enhancer

The unique organoleptic profiles of our Torula can both boost savory notes in formulations and mask off-notes.

Healthier ingredients for formulations

Our Torula are not novel food, they are non-GMO and non-UPF, allowing better ingredient lists and better food developements.

Highly digestible proteins

Containing up to 57% protein, our Torula yeast provides all essential amino acids with up to 98% protein digestibility.

Every Torula yeast produced by Arbiom is engineered and developed to answer specific needs of the food industry. Our yeasts are not only sources of proteins but smart ingredients with multiple benefits.

FEEDING SUSTAINABLE NUTRITIONS

Unique yeast, infinite solutions

TVP & Alternative meats

Enhances authentic taste and juiciness for more indulgent plant-based products.

Sauces

Builds rich, savory depth and long-lasting flavors.

Processed meat

Boosts umami notes and texture while reducing salt and fat.

Broths

Delivers natural, rounded flavor and clean-label appeal.

Pulsed vegetables

Balances earthy notes and elevates overall taste experience.

Snacks & Crisps

Adds craveable savory punch and signature flavor impact.

Asian recipes

Brings out authentic umami and enhances mouthfeel.

Fried coatings

Improves crispness and flavor retention for a more satisfying bite.

Wet and dry diets

Our Torulas have been tested in both cat and dog diets, including dry and wet petfood as well as treats and snacks. They meet the stringent quality and environmental impact requirements we expect for our fur family.

High crude protein content

Balanced essential amino acid profile

Highly palatable

Class-leading digestibility

Support gut-health

Improve stool quality

Vegan and free of allergens

Well suited for extrusion

Meet the team

Anthony Scime

President
Anthony is a finance and strategy expert with leadership experience as the CEO of OptaFuel. He also has a strong background in investment management, having launched multiple funds.

Sophie Maneval

Secretary General
Sophie has expertise in finance, business law, and biotechnology. She joined Arbiom in 2011 and oversees legal affairs, intellectual property, finance, and human resources.

Ricardo Ekmay

SVP, Nutrition & Product Development, PhD
Ricardo has broad expertise in animal nutrition and food systems. He brings extensive experience from his time at Dow AgroSciences and as an Adjunct Assistant Professor at the University of Arkansas.

Charlotte Rostoucher

Operations Manager
Charlotte is a food industry engineer with experience in production and quality. She has worked across startups and large corporations, bringing a hands-on approach to optimizing operational performance.

Gwenaëlle Pasquero

Business Development Director
Gwenaelle brings extensive experience in strategy, innovation, and international commercial growth. She brings a strong background from the agri-food and biotech sectors, with a proven track record of launching new products and driving partnerships for startups and large corporations.

Felix Helsmoortel

Strategy & Partnerships Manager
Felix is responsible for developing industrial and financial partnerships. He brings a strong background in strategy consulting from Arthur D. Little, where he worked on transactions and performance projects.

Lucile Ducouret

Marketing & Business Development Manager
Lucile is a food industry engineer and brings a strong background in B2B and B2C marketing strategies and product innovation from her experience both in startups and consulting.

Damien Beacco

Technical Sales Manager
Damien has over 15 years of business development expertise in food and feed. He is now supporting Arbiom’s commercial growth and strategic partnerships.

Pierre Lafoeste

Process Engineer
Pierre has specialization in chemistry and process engineering. He brings a strong background from his time at Veolia and Air Liquide, with expertise in fermentation, biotechnology, and feasibility studies.

Philippe de Nazelle

Process & Production Engineer
Philippe is a key player in Arbiom’s industrial development, specializing in the optimization of large-scale fermentation processes. He brings strategic experience from top positions in the agri-food and biotech sectors in Europe and North America.

Pascale Auberger

Accountant
Pascale brings over 20 years of experience in accounting. She is highly skilled in financial closing, invoicing, and cash management, with additional expertise in human resources and administrative procedures.

yeast beyond proteins