GEA opened its new Food Application and Technology Center in Janesville, Wisconsin, U.S., on July 17, marking a $20 million investment in alternative protein production technology.
The 100% renewable energy-powered facility serves as GEA's second global center dedicated to alternative proteins, following its 2023 launch in Hildesheim, Germany. The Wisconsin center provides pilot-scale infrastructure for precision fermentation, cell cultivation and plant-based processing technologies.
The facility houses pilot-scale bioreactors that simulate industrial conditions for precision fermentation and cell cultivation processes. Supporting equipment includes thermal processing systems, aseptic filling lines, membrane filtration, spray drying and centrifugation systems for downstream separation and formulation work.
"The food industry is at a crossroads," said Stefan Klebert, CEO of GEA Group. "To feed future generations sustainably, we must turn vision into scalable reality. Our new center in Janesville is a key milestone on our shared journey – both for our customers and for us as a company. With this investment, we are helping our customers scale up the production of novel foods such as precision-fermented egg white and cultivated seafood."
GEA test engineer Tim Morris shows the new facility to visitors.GEA
The facility includes advanced laboratory capabilities for microbiological, cell-based, and analytical testing. A solar park generates surplus electricity beyond the center's renewable energy needs.
"GEA technology hubs are the crucible where visionary science becomes transformative industry, uniting biological innovation with cutting edge engineering to move towards a more sustainable future," said Prof. Yaakov Nahmias, director Grass Center for Bioengineering, The Hebrew University of Jerusalem .
The Wisconsin center launch coincides with the U.S. leading global alternative protein investments, with pet food manufacturers increasingly exploring fermentation-derived ingredients and cellular agriculture for protein sources.
"GEA's Janesville center shows how innovation and agriculture can work hand in hand to create good jobs, strengthen food security, and help address climate challenges," said Jessica Almy, interim CEO of The Good Food Institute in North America. "It contributes to positioning the American Midwest at the forefront of food innovation."
GEA operates 16 North American locations with 1,600 employees supporting manufacturing, sales, service, training and testing operations.
