Your new foods journey starts here
Here at GEA we’re combining our industry, technology and engineering expertise to support our customers conceive, develop and scale-up sustainable and commercially viable processes for generating new foods. Whether you are an R&D organization, industry start-up, or an existing food processor diversifying into the new food sector, our technologies can help you to create and realise exciting, commercially viable opportunities. We believe our technologies can play an enabling role in the global drive to secure sustainably sourced and produced nutrition that will help to keep populations around the world healthy, while reducing stresses on our natural environments.
Meeting consumer demand for nutritious, sustainable and ethical food
At its foundation, new food embraces the basic principle and goal of feeding more people using fewer resources. One key focus is on reducing reliance on livestock-based agriculture, reducing waste, and reducing other stresses on the environment by harnessing new sources and production methods for generating plant-based dairy alternatives, alongside proteins, protein-rich foods, and other key nutrients.
Here are some examples of 'new food' types:
Plant-based ingredients
Proteins from vegetables.
GEA expertise for the new food industry
Our customers in the alternative-protein space benefit from GEA’s expertise in just about every type of food and beverage process, from dairy to brewery. We also have parallel knowhow and experience in the pharma processing sector, which we can leverage alongside our broad fermentation and engineering expertise to support developments in the rapidly expanding field of precision fermentation and recombinant proteins.
Dedicated test centers of excellence
At the dedicated GEA New Food Application and Technology Center of Excellence (ATC), and other GEA technology test centers around the world our expertise can assist with process design and configuration, and scale up. We’ll sit down with you and take the time to understand your project and goals, and then work with you to create and test equipment, systems and potentially complete process lines for products as diverse as insect proteins, cell-based milk or recombinant enzymes.
Our expertise in fermentation extends beyond just physical bioreactors and equipment. We use the latest computational fluid dynamics-based digital tools and to help understand and predict cell behavior and yield under different bioreactor conditions, and provide engineering expertise for scale-up. We can help you optimize your process with a view to generating industrial processes for generating exciting, healthy and tasty new foods that can be accessible to populations around the world.
A focus on energy- and resource-efficient processes
Here at GEA we’re striving to develop components, systems and digital tools that can help our customers reduce energy and resource use, recycle, and reduce waste and carbon footprint. So we’ll always suggest options and upgrades that could help you to achieve your own sustainability goals, and secure reliable, robust and high quality processing, 24/7.
Not sure where to start? Just contact us, and let’s get talking.
The following films were produced for GEA by BBC StoryWorks Commercial Productions.
The food science "playground"
How food science and testing can bring new life to old traditions.
Ideas that could feed the world
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 Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
Products & Technologies
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Application & Technology Center
A cell cultivation and fermentation pilot line to fast-track innovations from the lab to commercial-scale manufacturing.
Aseptic Systems
Here at GEA, we’ve developed a range of aseptic systems for liquid processing that are designed to give you confidence in maintaining sterile conditions throughout the production process and during storage. Relied on by our global customers in food, beverage, dairy and pharmaceuticals manufacturing, GEA aseptic equipment is engineered so you can ...
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...
