Precision fermentation

Harnessing microorganisms as micro-factories to help to feed a global population

Humans have for thousands of years harnessed fermentation to preserve or enhance the flavor, texture or even health-promoting and nutritional value of foods.

Eggs via precision fermentation
The ATC will be used to evaluate processes on a transferable pilot scale.

Dedicated new food center of excellence

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Scrambled egg made with egg altnerative

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On the menu: More sustainable eggs

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Precision fermentation advances sustainable dairy

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.

GEA's water warriors

In the global campaign for water security, GEA water-conserving and water treatment solutions are driving the effort to reduce water use, waste and pollution – one factory, one farm and one city at a time.

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