Liquid food
In the dynamic global market of liquid foods like condiments, sauces, and dressings, quality is paramount. GEA assists customers in producing top-notch liquid food products to satisfy the increasing demands of consumers worldwide. Through industry-leading solutions and technologies, our customers can be assured of enhanced efficiency and quality improvement in the processing of liquid food products.

Markets we serve
The manufacturing of liquid foods present unique challenges for our customers, as they involve complex ingredients - liquids and powders, and high viscosity all require careful handling.
From single or standalone units, such as high shear mixers, homogenizers and pasteurization units, to entire plant, our experts will develop and configure optimized solutions to meet your needs and also ensure future scalability. We can customize each line to provide a bespoke combination of modules that ensures consistent processing to produce stable, homogeneous products with a long shelf-life. Additionally, our solutions include efficient clean-in-place (CIP) and recovery solutions to maximize safety and improve yields.
Manufacturing liquid food products generates significant amounts of wastewater and residual heat energy, which are often wasted but could be utilized elsewhere in your plant. We have developed technologies to minimize water usage, recycle process water, and capture and reuse residual energy wherever possible. Our energy-efficient heating and cooling technologies, including refrigeration systems that use natural refrigerants and heat recycling units, can help you significantly reduce overall energy consumption and carbon footprint.
Stay up-to-date with changing demands, global trends and industry expectations by testing your formulation at the GEA Test Center for Aseptic Processing & Filling in Ahaus, Germany. From ketchups and mayonnaises to honey, eggs, soups and baby foods, our experts are ready to help you refine your formulations, develop new products and bring them to market quickly and profitably.
Contact your local GEA representative to find out more about any of our technologies and digital tools.
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Last year was not a year of hyped-up headlines for alternative proteins. Perhaps that is precisely why it was an important year for food biotech, the biotechnology behind everyday foods and ingredients. While the sector worked through a difficult funding environment, approvals were still granted, pilot lines set up and new platforms tested in the background. In short: headlines are turning into infrastructure. Frederieke Reiners heads GEA’s New Food business. She and her team work at the intersection of biotechnology and industrial food production. In this interview, she takes us on a world tour of food biotech in seven questions.
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