USA – GEA, a leading provider of food processing technology, has commenced construction on its state-of-the-art technology center for alternative proteins in Janesville, Wisconsin.

This facility, dedicated to producing plant-based, microbial, and cell-based foods, is set to revolutionize the food industry’s approach to sustainability and innovation.

Arpad Csay, GEA’s senior director of new food North America, expressed the company’s commitment to driving innovation and sustainability in the food sector.

He emphasized that the technology center will serve as a vital platform for foodtech businesses to develop and refine their processes, ensuring both technological and commercial viability.

Moreover, it offers startups in the sector the opportunity to implement business strategies with minimal upfront investment, thereby accelerating the development of market-ready products.

This groundbreaking investment underscores GEA’s dedication to advancing technology in the food industry.

In February, the company announced plans to invest EUR 18 million (USD 20 million) in the technology center for sustainable alternatives to meat, dairy, seafood, and eggs in Wisconsin, USA.

Expected to become operational by 2025, this facility marks GEA’s second venture into new food hubs, following the inauguration of its technology center in Hildesheim, Germany, in June 2023.

Focused on cell cultivation and fermentation, these initiatives align with GEA’s Mission 26 strategy, addressing critical challenges such as climate change, food security, ethical considerations, and healthy nutrition.

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