GEA is investing EUR18m in a new food tech hub will pilot microbial, cell-based and plant-based foods. The new technology center will focus on alternative proteins and will be build in the state of Wisconsin, US.
GEA state-of-the-art technologies and a team of biotechnology experts form the basis for scaling new food for industrial production, which is increasingly in demand in the US. Groundbreaking at the new GEA campus in Janesville is scheduled for spring of 2024, with the opening to follow one year later.
The US is one of the countries promoting the development of sustainable food options through favorable regulation and openness to innovative food technologies. For example, the Food and Drug Administration (FDA) already approved cell-cultivated chicken meat in 2022 and last year confirmed that the use of precision-fermented milk proteins in foods is safe.
“A number of new food pioneers in the US are already writing innovation history. When it comes to industrial production, the market is still on the starting blocks. GEA’s new food center bridges a gap in the innovation landscape, driving forward the development of complementary proteins through technology,” says Dr. Reimar Gutte, senior vice president Liquid and Fermentation Technologies, leading New Food at GEA.
“Most new food companies are located in North America and the bulk of the investments in alternative proteins flow into this region. Consequently, there is an urgent need for scaling facilities like ours,” says Arpad Csay, who leads GEA’s North American new food business. “The GEA platform in Janesville will enable manufacturers to conduct their scaling and testing work without the need to invest in their own capital-intensive infrastructure. In this way, we will help overcome scaling challenges and accelerate the industry’s growth.”
Find out more at: https://www.gea.com