GEA Breaks Ground on Pioneering Technology Center for Alternative Proteins in the USA
Source: The DairyNews
GEA has commenced construction of its cutting-edge technology center for alternative proteins in Janesville, Wisconsin, USA. Scheduled for completion in 2025, the center is designed to advance the production of innovative plant-based, microbial, and cell-based foods.
GEA's initiative aims to support manufacturers in addressing the growing demand for complementary proteins and ingredients that serve as alternatives to traditional animal-based products.
“This investment underscores our commitment to innovation and sustainability in the food industry,” stated Arpad Csay, head of GEA’s new food activities in North America, during the groundbreaking ceremony on May 8, 2024. The facility will feature pilot lines for cell cultivation and precision fermentation, bridging the gap between laboratory research and commercial-scale production of alternative proteins. “The technology center will provide foodtech businesses with a platform to develop and refine their processes, ensuring both technological and commercial viability. It supports startups by minimizing initial investment requirements, thereby accelerating the development of market-ready products.”
GEA officials have highlighted the project's significance as a catalyst for future growth and innovation in the Midwest, a region renowned for its agricultural heritage. Arpad Csay commented, “As novel food production methods gain prominence in the coming decades, there will be a need for a diverse pool of skilled professionals, from plant operators to bioprocessing engineers and research scientists. Our technology center will play a pivotal role in developing this future workforce by educating students and young professionals about the biology and bioprocesses underlying alternative protein production. We are eager to collaborate with community colleges and universities to build these competencies locally.”
The 1,200-square-meter building will be powered entirely by renewable energy sources. Heat pumps and electrically powered systems will replace traditional natural gas for building and process equipment. A ground-mounted photovoltaic system is expected to generate 290 MWh of electricity annually, exceeding the facility's energy needs by at least 25%. Surplus energy will be fed back into the grid. The photovoltaic system is designed to be expandable, allowing for increased green energy production as process demands grow. This initiative aligns with GEA’s strategy to achieve net-zero operations by 2040.
The new plant will complement GEA’s existing production facility in Janesville and reinforce the company’s commitment to innovative, sustainable technologies. Set to be fully operational in 2025, the center is anticipated to bolster the local economy by diversifying industries, enhancing the region’s appeal for collaborative research projects, and offering various services.
“This investment underscores our commitment to innovation and sustainability in the food industry,” stated Arpad Csay, head of GEA’s new food activities in North America, during the groundbreaking ceremony on May 8, 2024. The facility will feature pilot lines for cell cultivation and precision fermentation, bridging the gap between laboratory research and commercial-scale production of alternative proteins. “The technology center will provide foodtech businesses with a platform to develop and refine their processes, ensuring both technological and commercial viability. It supports startups by minimizing initial investment requirements, thereby accelerating the development of market-ready products.”
GEA officials have highlighted the project's significance as a catalyst for future growth and innovation in the Midwest, a region renowned for its agricultural heritage. Arpad Csay commented, “As novel food production methods gain prominence in the coming decades, there will be a need for a diverse pool of skilled professionals, from plant operators to bioprocessing engineers and research scientists. Our technology center will play a pivotal role in developing this future workforce by educating students and young professionals about the biology and bioprocesses underlying alternative protein production. We are eager to collaborate with community colleges and universities to build these competencies locally.”
The 1,200-square-meter building will be powered entirely by renewable energy sources. Heat pumps and electrically powered systems will replace traditional natural gas for building and process equipment. A ground-mounted photovoltaic system is expected to generate 290 MWh of electricity annually, exceeding the facility's energy needs by at least 25%. Surplus energy will be fed back into the grid. The photovoltaic system is designed to be expandable, allowing for increased green energy production as process demands grow. This initiative aligns with GEA’s strategy to achieve net-zero operations by 2040.
The new plant will complement GEA’s existing production facility in Janesville and reinforce the company’s commitment to innovative, sustainable technologies. Set to be fully operational in 2025, the center is anticipated to bolster the local economy by diversifying industries, enhancing the region’s appeal for collaborative research projects, and offering various services.
