Up the stack: stopping energy loss in breweries
Breweries can make good beer and still give away energy every day. Master brewer and sustainability auditor, Julius Jung, and Dr. Isabel Osterroth, head of GEA’s Add Better Consulting, read breweries the way others read animal tracks. They show why “It’s running fine.” can get expensive, and how stand-alone investments can block a better solution.
How Carlsberg keeps 10,000 valves in play
At Carlsberg’s Fredericia brewery, GEA VARIVENT valves are part of a long-game strategy. By reusing core valve bodies, retrofitting actuators and control tops, and planning maintenance around brewing seasons, Carlsberg extends asset life, reduces downtime and supports its ambitious water and sustainability targets.
A new recipe for indulgence
What if your favorite chocolate didn’t require cocoa beans and your coffee was locally produced? As climate disruption, price hikes and ethical concerns hit two of our most beloved indulgences, scientists are reimagining how we produce them – using microbes, not monocultures. The goal: preserve the flavor and properties of coffee and chocolate while minimizing carbon emissions and improving food resilience.
GEA and Pulmuone honor generations of cold noodle craftmanship
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.
Innovating patient care with aseptic spray drying
At GEA, our commitment to engineering for a better world fuels our pursuit of innovative solutions that enhance patient care and safety. One of our most promising ventures in recent years is aseptic spray drying – a technology that promises to revolutionize pharmaceutical manufacturing.
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Exploring the water footprint of milk, cheese, chocolate & more
We have compiled for you the amount of water it takes to produce favorite brunch ingredients. As our freshwater resources are increasingly threatened by climate change and pollution, we at GEA are working on technologies to help reduce water consumption and wastewater volumes in industry on a large scale, especially in dairy and food production.
Latest corporate press releases
GEA delivers strong third quarter: order intake rises substantially, revenue and profitability further improved
GEA continued its positive business performance in the third quarter of 2026. Order intake developed particularly strongly, growing organically by 19.5 percent. This was driven by both a strong base business and large orders totaling EUR 294.8 million. GEA also further increased revenue and profitability. The Group confirmed its outlook for fiscal year 2026, which had been raised in July.
GEA receives Top Employer seal for Asia-Pacific and is now certified in 21 countries
GEA is now certified as a Top Employer in 21 countries across four continents. With eleven new certifications in the Asia-Pacific region, the company meets the requirements for the APAC Regional Seal of the Top Employers Institute for the first time – alongside the European Regional Seal GEA already holds.
GEA second quarter figures: Double-digit growth in order intake and revenue, with significantly higher profitability
GEA continued to make progress in implementing its Mission 30 strategy during the second quarter of 2026. The company significantly accelerated its growth momentum while simultaneously delivering a substantial increase in profitability. GEA improved all key financial performance metrics and raised its guidance for the full year.
