At the table for … New Food: Crafting the future of our food

Sept. 26, 2024

Coffee, cocoa, milk, meat, fish, and eggs – these daily staples rely heavily on intensive agriculture. But with the rise of New Food technologies, we have more sustainable alternatives. We sat down with Dr. Reimar Gutte, Senior Vice President for Liquid, Fermentation & Filling at GEA, who holds a doctorate degree in food technology, to explore the possibilities of biotechnology, where Germany and Europe stand, and what role businesses, politics and society play in securing the future of food.

We are facing a global challenge: By 2050, the world’s population is expected to reach 10 billion people. Traditional food production methods alone can no longer meet the growing demand for protein, a vital part of our diets – at least not on a single planet. A large-scale shift to plant-based foods, cultivated meat and other alternative proteins has the potential to feed future generations in a climate-friendly and tasty way. But to achieve this, we need innovation.

Reimar, "new food" sounds like something from a sci-fi movie. Can you explain what it actually is and why it’s so important for our future?

Reimar Gutte: New food does sound futuristic, but it’s already a reality! It’s about producing proteins in new, sustainable ways – whether through plants, microorganisms or by growing cells. The key is: We can create foods that taste just as good and are just as nutritious as their animal counterparts, but without the environmental strain. Think about the massive water use and land we need for traditional farming. With new food, we can drastically reduce that while meeting the growing global demand for proteins. It’s a whole new leg to stand on for our food systems.

Why is GEA so central to this process?

GEA has long been a leader in traditional food production technology. Our strength is taking great ideas and scaling them up to industrial levels. Now, we’re applying that expertise to the new food market. When a startup develops a breakthrough in alternative proteins, we help them take that concept into large-scale production efficiently and safely. We also collaborate with established companies, ensuring their innovations are ready for mass production and meet sustainability goals.

Can you give us some real-world examples of where these technologies are already being used?

Absolutely! Take Solar Foods in Finland, for example. They’re producing a nutrient-rich protein powder through precision fermentation, using raw materials from the air like CO2 and hydrogen, which are obtained directly on site through CO2 capture and electrolysis. This showcases what’s possible, especially when powered by renewable energy, as is the case with Solar. It’s groundbreaking! They just went public on the Nasdaq in Helsinki, and their production facility is already up and running. 

Another great example is Bluu Seafood, a startup we work with at our technology center in Hildesheim. They’re creating cultivated fish – fish protein grown in bioreactors without catching a single fish. It’s sustainable and protects our oceans. Actually, they came in second at the German Founders’ Award, which is a big recognition of their innovation.

This sounds like a real revolution. But how are consumers reacting to these new kinds of food? Many people are still skeptical. 

That’s true, and that’s why clear and honest communication is so important. Terms like “lab-grown meat” don’t help – they just scare people. We need to explain that these products are just as safe – and often even healthier – than traditional foods. And we need to show that they taste great. In places like Singapore, Israel and the U.S., cultivated meat is already being served or tested in restaurants, and the feedback has been overwhelmingly positive.

You mentioned that other countries are further ahead. What needs to happen in Germany and Europe to catch up?

In countries like Singapore and the U.S., there’s massive investment in these technologies – not just financial, but also regulatory support. Germany and Europe need to catch up. Our approval processes take too long. Startups don’t have the luxury of waiting months for approvals. If we don’t speed up, the best ideas will leave for other markets – and with them the chance to actively shape the future of food.

What exactly do you expect from politics?

We need faster and more flexible approval processes. It would be ideal if the authorities worked closely with companies to find efficient solutions without compromising consumer safety. We also need test environments where innovations can be trialed quickly. GEA has built a technology center in Hildesheim, we are building another one in the U.S., but we need more of these and we need political support to help the market grow.

And what role should the EU play in all this?

The EU has to adapt to global competition. Countries like Singapore and Israel are using these technologies to strengthen their food security. The EU has programs like the European Innovation Council, which supports startups, but we need to do more. The way we finance innovative projects and open up markets for alternative proteins is crucial. I’d like to see the EU Commission be more cooperative when it comes to speeding up approvals and boosting investments.

Finally, where do you see GEA and the food industry in five to ten years?

We’re at the beginning of a major change. In five to ten years, alternative proteins could make up a significant part of our diet. GEA will continue to play a key role by bringing these great ideas to industrial scale and developing sustainable production processes. The challenge will be ensuring that we don’t just create niche products but that we scale these innovations for the wider market. For that, we’ll need political support to keep Germany and Europe globally competitive.

Thank you, Reimar, for these exciting insights!

Thank you! It’s up to all of us to seize this opportunity.