New food
Meeting consumer demand for nutritious, sustainable and ethical food
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Feeding a growing population, responsibly
A growing middle class combined with a world population that is expected to reach 10 billion by 2050 will increase global demand for nutrition dramatically, particularly meat and other protein-rich foods. However, science tells us we cannot expand existing agricultural production capacities without severe environmental and societal consequences.
In parallel, food preferences are changing quickly among consumers, many of whom are looking to follow a healthier, low-impact diet that places more attention on animal welfare.
New Food is colorful, diverse and dynamic
New Food embraces the basic principle and goal of feeding more people using fewer resources. As a category, the primary focus is protein rich foods and components and other nutritious compounds, produced through traditional processing methods, precision fermentation or tissue engineering, or a combination of these methods:
- Plant-based: plant-based foods, plant-based beverages, plant-based components
- Mycelium-based: fungi-based foods and ingredients
- Precision fermentation: proteins (e.g., enzymes), sweeteners, fats, microbes (e.g., yeast, bacteria and microalgae), algae-based foods and ingredients
- Cell culture: cultivated meat, cultivated seafood, cell-based milk
- Novel foods: insect-based foods and ingredients, crustacean-based ingredients (e.g. krill)
The development of hybrid products, like those that combine soy heme produced via precision fermentation with plant-based foods, means there are numerous product possibilities. Combining components and ingredients also contributes to healthier and tastier foods which are important factors for establishing customer loyalty.
GEA – enabler of the New Food industry
GEA supports start-ups, ingredient suppliers and food processors to develop, scale-up and produce the nutritious new foods consumers are looking for.
Our customers in the alternative-protein space benefit from GEA’s deep food and beverage expertise, as well as our brewery and pharma know-how, which is particularly relevant in the demanding and rapidly expanding area of precision fermentation.
GEA test centers enable customers to test processes, machines, ingredients and recipes with support from our experienced food scientists and technicians. These sessions – which can include machine training – are available on-site or conducted remotely and are important for getting high quality products to market more quickly.
Closing the loop in production
Producing more sustainable food requires an examination of the production processes themselves, which often require large amounts of energy and water. Thanks to our holistic engineering know-how and integrated heating & refrigeration solutions, customers can significantly lower their energy usage and carbon emissions. Likewise, we can help customers minimize their freshwater withdrawals and reuse process water.
Whether your project is greenfield or an upgrade, it is important to involve GEA engineers early in the process to ensure you are taking advantage of every possible lever to increase the efficiency of your process or plant and thereby reduce operating costs. Not sure where to start? Just contact us, as we are happy to support you throughout the entire process.
Plant-based proteins
Make plant proteins your business
Report: New Food Frontiers
At GEA, we’re helping the world realize the promise of alternative proteins.
Products & Technologies
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Aseptic valves & components
Aseptic valves face exceptionally high demands within UltraClean and Aseptic processes. You can be assured that they all provide highest quality in terms of hygienic design and sustainability.
Bag/Sack Powder Fillers
Our range of multi-wall bag/sack fillers is designed to pack powdered products at rates of less than 1 tonne/h up to more than 12 tonnes/h with an accuracy better than 10 g (0.35 oz). Our extensive experience with a wide range of powdered products and packaging types means that we can provide a solution to meet the most demanding powder filling r...
batch2flow
Discover GEA Batch2Flow: Transform your mixing process with seamless automation, bridging the gap to efficient forming. Optimal results every time.
Belts
Through unique robustness and interlocking design, GEA Q-belt ensures a more reliable stacking system. Our enhanced patented interlocking system ensures robust, more stable stacking and minimize friction between tiers of long belts.
GEA New Food ATC
The New Food Application and Technology Center of Excellence (ATC) has been established as a central hub to support innovation in the emerging field of cellular agriculture.
The new food shortcut
On tomorrow’s menu: Dairy products made from fermented milk cells. Chicken breast filet produced in a bioreactor. Or food that is sourced literally out of thin air.
GEA wins one of the largest orders in the company’s history in "New Food"
Biotechnology customer Novozymes chooses GEA technology for a new functional protein plant in Nebraska, USA.
GEA to build world's first pilot plant for the production of krill protein
On behalf of Aker BioMarine, GEA is to design and deliver the world’s first pilot plant for hydrolyzing krill protein.
Pass the protein
The alternative protein market is diversifying and growing quickly, given massive consumer and industrial demand.
Hunting the flexitarian
Casual vegetarianism, known as the flexitarian diet, has exploded as a lifestyle.
GEA explores potential of insect protein for animal feed
GEA has been working with an Australian start-up to explore the potential of sustainable protein for animal feed.
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