GEA is investing €18 million in a technology centre for alternative proteins in Wisconsin, US, to pilot cell-based, plant-based foods and microbial foods.
Reimar Gutte, SVP of Liquid and Fermentation Technologies, leading new food at GEA, said: “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 centre bridges a gap in the innovation landscape, driving forward the development of complementary proteins through technology."
The 10,000-square-metre facility will also be used to train biotech specialists. The project marks GEA’s second investment in a new food hub – in June last year, GEA inaugurated its technology centre focusing on cell cultivation and fermentation in Hildesheim, Germany.
Arpad Csay, who leads GEA’s North American new food business, commented: “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. 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.”
Groundbreaking at the new campus in Janesville is scheduled for spring this year, with it set to open in Q2 2025.
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