Fruit juice contains significant amounts of natural sugar making it inaccessible to those with dietary restrictions and a growing number of consumers who are reducing their sugar intake.

Sugar converting systems to naturally reduce the sugar content of fresh juice drinks by up to 80 percent is available via a new enzyme technology.

GEA Insights

A bowl of pasta with cultivated meat

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

Future-proofing the cold chain with sustainable refrigeration

The importance of quality cold chain management cannot be underestimated. Ensuring that perishable foodstuffs are safe and of high quality at the point of consumption is a tremendous responsibility for those operating cold chain...

GEA supports clean water projects in Tanzania

Access to safe water and sanitation is still a challenge in a lot of countries. Illness from dirty drinking water and daily treks to fetch it, mean many children cannot attend school. Thanks to a collaboration with Hamburg-based...

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