New food
At its foundation, new food embraces the basic principle and goal of feeding more people using fewer resources. One key focus is on reducing reliance on livestock-based agriculture, reducing waste, and reducing other stresses on the environment by harnessing new sources and production methods for generating plant-based dairy alternatives, alongside proteins, protein-rich foods, and other key nutrients.
Here are some examples of 'new food' types:
Our customers in the alternative-protein space benefit from GEA’s expertise in just about every type of food and beverage process, from dairy to brewery. We also have parallel knowhow and experience in the pharma processing sector, which we can leverage alongside our broad fermentation and engineering expertise to support developments in the rapidly expanding field of precision fermentation and recombinant proteins.
At the dedicated GEA New Food Application and Technology Center of Excellence (ATC), and other GEA technology test centers around the world our expertise can assist with process design and configuration, and scale up. We’ll sit down with you and take the time to understand your project and goals, and then work with you to create and test equipment, systems and potentially complete process lines for products as diverse as insect proteins, cell-based milk or recombinant enzymes.
Our expertise in fermentation extends beyond just physical bioreactors and equipment. We use the latest computational fluid dynamics-based digital tools and to help understand and predict cell behavior and yield under different bioreactor conditions, and provide engineering expertise for scale-up. We can help you optimize your process with a view to generating industrial processes for generating exciting, healthy and tasty new foods that can be accessible to populations around the world.
Here at GEA we’re striving to develop components, systems and digital tools that can help our customers reduce energy and resource use, recycle, and reduce waste and carbon footprint. So we’ll always suggest options and upgrades that could help you to achieve your own sustainability goals, and secure reliable, robust and high quality processing, 24/7.
Not sure where to start? Just contact us, and let’s get talking.
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The choice of packaging format is often driven by a consumers needs. GEA understands the requirement for a flexible system to handle a wide range of packaging types. To meet this need, we have developed a range of solutions to handle flexible bags, boxes and drums for powder filling applications.
The New Food Application and Technology Center of Excellence (ATC) has been established as a central hub to support innovation in the emerging field of cellular agriculture.
On tomorrow’s menu: Dairy products made from fermented milk cells. Chicken breast filet produced in a bioreactor. Or food that is sourced literally out of thin air.
Biotechnology customer Novozymes chooses GEA technology for a new functional protein plant in Nebraska, USA.
On behalf of Aker BioMarine, GEA is to design and deliver the world’s first pilot plant for hydrolyzing krill protein.
The alternative protein market is diversifying and growing quickly, given massive consumer and industrial demand.
Casual vegetarianism, known as the flexitarian diet, has exploded as a lifestyle.
GEA has been working with an Australian start-up to explore the potential of sustainable protein for animal feed.
Behind the scenes of release event of GEA New Food report
GEA Enhanced Forward Flow Flush animation
GEA Homogenization technology and applications