Welcome to a new chapter in food production

400 S. Wuthering Hills Dr., Janesville, WI 53546, United States

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GEA Technology Center for Alternative Proteins – Grand Opening

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

Connect with fellow innovators, thought leaders and change-makers
Enjoy tastings of plant-based and precision-fermented foods
Welcome remarks from GEA’s CEO and the mayor of Madison

July 17, 2025, morning, 9–11:30 AM – an inspirational program kicks off with:

Inspiring keynotes
- Stefan Klebert, CEO, GEA Group – on engineering solutions for the future of food
- Prof. Yaakov Nahmias, The Hebrew University of Jerusalem – on cellular agriculture and the meat revolution
- Jessica Almy, Interim CEO, Good Food Institute North America – on the Midwest’s role in the future food economy

Panels and sessions will focus on the biggest challenges in scaling up new products
- Panel 1: Powering the future of food with fermentation: Beyond dairy – how fermentation is redefining the way we create food, from eggs to coffee, chocolate to dairy, and beyond.
- Panel 2: How technology centers accelerate the future of food and beverage: From concept to commercialization – how world-class pilot infrastructure and cross-industry collaboration are solving the scale-up challenge for food and beverage innovation.

July 17, 2025, 1:30–4:30 PM – opening ceremony in Janesville:

Official ribbon-cutting ceremony at the new GEA ATC, with remarks from GEA’s CEO and city of Janesville representatives
Guided tours & demos: explore pilot-scale bioreactors, fermentation lines and aseptic systems designed to help startups and food giants scale up alternative protein production safely and efficiently.
Technical sessions hosted by local GEA team: focus will be on New Food and aseptic processing, separation and flow components technologies

Unlocking new food systems, in the heart of the Midwest

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.