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
- delivering on climate-smart production, with a facility powered by renewable energy and designed for resource-efficient operations
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 – right here in Janesville, where GEA’s USD 20 million investment strengthens the Midwest’s position as a food technology hub.
Program
The two-day event reflects the spirit of the center itself: collaborative, curious and committed to building a better food future. The program features inspiring keynotes, pioneering technology showcases and sensory experiences that bring the future of food to life.
July 16, 2025, 6–10 PM: An informal evening reception in Madison’s vibrant museum district |
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July 17, 2025, morning, 9–11:30 AM – an inspirational program kicks off with: |
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July 17, 2025, 1:30–4:30 PM – opening ceremony in 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 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 we can only achieve this together.
Located in Janesville, Wisconsin, in the heart of the Midwest with its deep food and agricultural production roots, the center brings new opportunities for regional growth while demonstrating how climate-smart engineering can drive sustainable protein production, at scale.
GEA New Food Application & Technology Center of Excellence
Une ligne pilote de culture et fermentation cellulaires pour faire passer rapidement les innovations du laboratoire à la fabrication à l’échelle commerciale.
Une nouvelle recette pour faire plaisir
Que diriez-vous si votre chocolat préféré n’avait pas besoin de fèves de cacao et si votre café était produit localement ? Alors que le dérèglement climatique, les hausses de prix et les préoccupations éthiques frappent de plein fouet deux de nos péchés mignons préférés, les chercheurs réimaginent la façon dont nous les produisons en abandonnant la monoculture pour miser sur les microbes. L’objectif est de préserver l’arôme et les propriétés du café et du chocolat tout en minimisant les émissions de carbone et en améliorant la résilience alimentaire.
Au menu : des œufs plus durables
GEA aide ses clients à tester des produits et des ingrédients alternatifs aux œufs, obtenus par fermentation de précision, et à gérer le passage à l’échelle industrielle.
GEA amène ses compétences dans le domaine des protéines alternatives aux USA
Dans le Wisconsin, un nouveau centre technologique GEA dédié au développement de produits alternatifs à la viande, aux produits laitiers, aux poissons et fruits de mer, et aux œufs, contribuera à accélérer la production de nouveaux aliments sur le marché des USA
