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Interview with new food start-up Solar Foods
GEA new food experts on their visit to food tech company Solar Foods in Helsinki. The inspirational interview explains how alternative proteins are changing the face and future of food.
Press conference “New Food Frontiers 2023”
GEA presented its report "New Food Frontiers: Realizing the promise of alternative proteins”. The event gave a deep dive into the world of alternative proteins.
GEA international chef survey on new food
GEA interviewed 1,000 chefs in eleven countries to get their thoughts on new food. They were asked to provide insight into their expectations for the development of the New Food Market and to indicate the extent to which they already work with alternative protein or have an interest in.
New Food Frontiers
Introduction to the world of alternative proteins and GEA's future-oriented solutions.
GEA Brand Story
GEAs brand story „The story of better“ is part of the brand identity and illustrates the corporate purpose "Engineering for a better world".
GEA Corporate Video
GEA technologies ensure the production across many industries. Our state of the art product portfolio and dedicated employees improve the sustainability and efficiency of production processes globally. GEA is engineering for a better world.
GEA Insights
Feeding the future: The power of freeze-drying innovation
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
GEA and Pulmuone honor generations of cold noodle craftsmanship
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.
