July 16–17, 2025
Welcome to a new chapter in food production
400 S. Wuthering Hills Dr., Janesville, WI 53546, United States
Fast-track innovation from lab to commercial-scale manufacturing
In the heart of the American Midwest, where agricultural legacy meets industrial innovation, a bold step toward the future of food is taking shape.
Join us as we celebrate the grand opening of the GEA New Food Application and Technology Center of Excellence (ATC) in Janesville, Wisconsin – a place where visionary engineering meets biological innovation to transform how we nourish the world.
This center is a response to a global call for:
- scaling up sustainable, safe and economically viable alternatives to animal-based products
- empowering companies – large and small – with pilot lines and process development expertise that de-risk innovation
- bridging the critical gap between lab discovery and supermarket reality
Here, startups, scientists and food industry leaders will test and prove their concepts in fermentation and cell cultivation – accelerating the shift from promise to production.
Program
The two-day event reflects the spirit of the center itself: collaborative, curious and committed to building a better food future.
July 16, 2025 pm: Informal evening reception at the Madison Museum of Contemporary Art |
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July 17, 2025 am: Inspirational kick-off program |
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July 17, 2025 pm: Welcome, GEA ATC at Janesville |
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This center’s impact
In a world heading toward 10 billion people, we need more than new foods – we need new systems. This center is a key to unlocking those systems. It's a hub for education, collaboration and the scale-up of sustainable protein production that respects both planetary boundaries and consumer expectations.
From precision fermentation to cultivated meat and plant-based innovation, the GEA ATC offers a collaborative platform for all who believe that the way we feed the future must change. And that the solution lies in working together.
GEA New Food Application & Technology Center of Excellence
A cell cultivation and fermentation pilot line to fast-track innovations from the lab to commercial-scale manufacturing.
GEA brings alternative protein expertise to U.S.
A new GEA technology center for developing alternatives to meat, dairy, seafood and eggs in Wisconsin, will help accelerate novel food production in the U.S. market
On the menu: more sustainable eggs
GEA helps customers test and scale alternative egg products and ingredients made with precision fermentation.
GEA New Food Frontiers report on alternative protein industry
Alternative proteins are making rapid progress. The GEA New Food Frontiers report provides unique insights on the current state of this growing industry from key stakeholder groups.
