Danone has cut the ribbon on its OneBiome Lab in Paris-Saclay, France, a research hub that aims to bring the science of the gut microbiome closer to everyday nutrition. According to the company, the lab is a milestone in its ambition to lead in food and health innovation.
The facility builds on a first iteration in Singapore, focused on early-life nutrition. In France, the scope is broader — the lab combines microbiology, clinical science, and AI to study how trillions of microbes shape well-being and investigate how food might be designed to meet those needs.
“Science and innovation are at the heart of Danone’s mission to bring health through food to as many people as possible,” says Antoine de Saint-Affrique, CEO at Danone. “The launch of the Danone OneBiome Laboratory marks a new chapter in our Renew Strategy, deepening our capabilities in microbiome science and reinforcing our leadership in science-led health innovation.”
Breaking new ground
Danone highlights that microbiome and gut health science are moving quickly. In just a few decades, gut health has gone from an obscure field to one of the most discussed areas of human biology. Yet, for all the enthusiasm, only one in two people believes they have a healthy microbiota. It is a telling figure when half the world says they are unsure if the foundation of their health is sound.
The company points out that the Paris-Saclay lab is not only a workplace for researchers, it is a signal that a food company can aspire to act as a health company, and that prevention might be found in a yogurt cup or a tailored supplement.
At the same time, Danone’s acquisition of The Akkermansia Company earlier this year underscores that ambition. The company added a pioneer in microbiome-based solutions to a portfolio already stretching from clinical nutrition to supermarket staples. Activia and Actimel now carry sublines like Activia Fiber and Actimel+ Triple Action — products pitched at the everyday consumer but built on layers of scientific research.
“We believe the future of nutrition lies in understanding and harnessing the power of biotics — probiotics, prebiotics, postbiotics, and symbiotics — for gut health,” concludes Isabelle Esser, Danone’s chief research, innovation, quality, and food safety officer.
“Since our founding over a century ago, Danone has been a pioneer in this field — leveraging science and technology to create biotic-enriched products that support diverse health needs across all life stages. With these new capabilities, we will continue to push the boundaries of scientific knowledge and its application in food.”
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