Discover GEA’s Cutting-Edge Food Application and Technology Center Now Open in Wisconsin!

GEA has just launched its New Food Application and Technology Center (ATC) in Janesville, Wisconsin. This $20 million facility focuses on creating alternative proteins and sustainable food solutions, which aim to replace traditional meats, dairy, and other animal products. It’s the second of its kind for GEA; the first ATC opened in Hildesheim, Germany, earlier this year.

The Janesville ATC plays a crucial role in the food industry by bridging the gap between innovative research and large-scale production. It includes pilot-scale bioreactors for precise fermentation and cell cultivation that mimic real-world conditions. These technologies help companies perfect their production processes. Additional features like thermal processing and aseptic filling ensure food safety, while methods such as membrane filtration and spray drying enhance product quality and cost-effectiveness.

Stefan Klebert, GEA Group’s CEO, stated, “The food industry is at a crossroads. To feed future generations sustainably, we must turn vision into scalable reality.” This center isn’t just a milestone for GEA; it’s a vital step for clients looking to produce novel foods like precision-fermented egg whites and cultivated seafood.

Impact on Janesville and the Midwest

The new center is set to create skilled jobs, including engineering and scientific roles. It enhances GEA’s existing workforce, which consists of 74 employees at another facility nearby. During construction, the ATC also supported hundreds of contractor jobs. Jimsi Kuborn, Janesville’s economic development director, highlighted the intersection of the city’s agricultural heritage with modern innovation. The project aims to open doors for partnerships and sustainable growth, showcasing how local economies can adapt and thrive in the changing landscape of food technology.

Broader Implications

Experts emphasize the significance of GEA’s new center. Professor Yaakov Nahmias from The Hebrew University of Jerusalem notes, “GEA technology hubs unite biological innovation with engineering to push for sustainability.” Similarly, Jessica Almy from The Good Food Institute points out that such facilities can strengthen food security while tackling climate challenges, placing the Midwest at the forefront of food innovation.

In recent years, the U.S. has emerged as a leader in alternative protein investments, and Wisconsin is poised to be a key player in this transformation.

Quick Facts About GEA’s New ATC

• Investment: $20 million
• Jobs Created: 8 skilled positions at the ATC, 74 at GEA’s existing facility, and around 400–500 contractors during construction
• Technologies: Includes precision fermentation, cell cultivation, plant-based processing, thermal processing, aseptic filling, and comprehensive lab support
• Energy: The facility runs entirely on renewable energy, with solar power providing surplus energy
• Mission: To scale alternative proteins sustainably and encourage collaboration among startups, the food industry, academia, and investors

As food technology evolves, facilities like GEA’s ATC highlight innovative solutions that can respond to pressing challenges in food production and sustainability.

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