SWITZERLAND – Bühler Group has partnered with German engineering company endeco to drive forward pulse processing, meet the growing demand for alternative sources of protein, and develop pulse processing solutions with a significantly lower CO2 footprint.
The partners have agreed to build a new Protein Application Center at Bühler’s headquarters in Uzwil, Switzerland, to offer customers end-to-end solutions, from bean to burger, including all wet and dry processing.
endeco brings decades of experience designing and implementing starch and protein plants, making it a perfect match with Bühler’s processing technologies, Johannes Wick, CEO of Business Grains & Food at Bühler said.
Wick added: “endeco provides the final missing piece for Bühler between the mill and pulse processing. We are already the market leader in dry processing technology. “
With this strategic partnership, we add expertise in wet processing technology and will be able to offer full end-to-end solutions from bean to burger.”
The new Protein Application Center in Uzwil will enable the build-up of know-how and drive the further development of processes for the production of meat substitute products, the partners said.
The Protein Application Center, which will be managed and operated by endeco, will be integrated into Bühler’s existing infrastructure for plant-based protein processing, connecting the Grain Innovation Center and Extrusion Application Center at Uzwil.
Pulses are promising ingredients that provide a good source of protein since they can be used to create tasty bread, pasta, beverages, and meat substitutes, Bühler affirmed.
With growing consumer demand for gluten-free and vegan food, demand for pulse flour is predicted to grow by 10% by 2025 compared to 2017, the company stated.
Partnership with MMS to develop ingredients for sustainable meat and dairy analogs
Bühler Group has also entered into a partnership with MMS AG to drive the development of high functionality ingredients for sustainable meat and dairy analogs.
With the combination of MMS’s expertise in membrane technology and Bühler’s processing expertise for the plant-based protein market, the partnership provides the opportunity to explore the next generation of meat and dairy analogs, Ian Roberts, Bühler’s CTO said.
He also added that with this exciting technology partnership, they will bring new processes to the market that unlock the next level in terms of product quality, nutrition, and sensory characteristics.
According to the partners, the technology is a differentiating solution particularly in the space of sustainable protein because it allows the separation of valuable components without denaturation or loss of properties of the native ingredients.
George Bou-Habib, MMS CEO revealed that by entering the partnership with Bühler, MMS wants to strengthen its position in the sustainable plant-based protein space and widen the use of its technology as an opportunity to bring superior quality ingredients to customers in these sectors.
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