Scheduled to open in 2025, the GEA Technology Center for Alternative Proteins will develop industry-ready alternatives to meat, dairy, seafood and egg. GEA aims to support manufacturers in meeting the demand for complementary proteins and ingredients to traditional animal-based products.
“This investment underscores our commitment to innovation and sustainability in the food industry,” said Arpad Csay, who leads GEA’s new food activities in North America.
The center, which will complement an existing production facility in Janesville, will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alternative proteins.
“The technology center will offer foodtech businesses a platform to develop and derisk their processes to ensure technological and commercial viability. It helps startups in the sector implement a business strategy that requires little upfront investment. This way, we help accelerate the development of market-ready products,” explained Csay.
Senior GEA representatives have emphasized the importance of this project as an engine for future growth and innovation in the US Midwest, a region with a strong agricultural tradition.
“Novel food production methods are going to gain prominence in the coming decades,” added Csay. “This development will require a diverse pool of skilled professionals from operators in the plants to bioprocessing engineers designing production systems and scientists pushing boundaries through research and development. Our technology center will help develop this future workforce by educating students and young professionals about the underlying biology and bioprocesses. We are excited to work with community colleges and universities to build these competencies in the region.”
