New food
Meeting consumer demand for nutritious, sustainable and ethical food
The emerging ‘new foods’ sector is creating alternatives to traditional agriculture that can produce environmentally more sustainable, healthy, safe and affordable sources of nutrition for billions of people around the world. Potential types of new foods include insect-derived proteins, plant-based meat alternatives, cultivated meats, and cell-derived enzymes, proteins, fats and other nutrients and functional molecules.
A global focus on safe, secure nutrition for all
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:
Precision fermentation
Protein nutrition, enzymes, sweeteners, fats, microbes, algae-based foods and nutrition, food ingredients.
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.
相关视频
Behind the scenes of release event of GEA New Food report
GEA Enhanced Forward Flow Flush animation
GEA Homogenization technology and applications
GEA 洞察
Making milk production more sustainable for a growing world
The world's population is growing and with it demand for milk. Dairy is an essential component of many global diets. However, its production can be resource-intensive and impact the environment. GEA’s Christian Müller, Senior Director Sustainability Farm Technologies, sheds light on how technological innovations powered by GEA make milk production more efficient and profitable.
以负责任的方式养活日益增长的人口
不断壮大的中产阶级加上预计到 2050 年将达到 100 亿的世界人口将大幅增加全球营养需求，尤其是肉类和其他富含蛋白的食品。然而，科学告诉我们，扩大现有农业生产能力必然会造成严重的环境和社会后果。
与此同时，消费者的食品偏好也在迅速变化，许多人都希望遵循更健康、更环保的饮食方式，更注重动物福利。
新食品丰富多彩、多种多样且充满活力
新食品的基本原则和目标是使用更少的资源养活更多人。作为一个类别，新食品主要关注通过传统加工方法、精确发酵或组织工程或这些方法的组合生产的富含蛋白的食品和成分以及其他营养化合物：
- 植物基：植物基食品、植物基饮料、植物基成分
- 菌丝体基：真菌基食品和成分
- 精确发酵：蛋白质（例如酶）、甜味剂、脂肪、微生物（例如酵母、细菌和微藻）、藻类食品和原料
- 细胞培养：养殖肉类、养殖海鲜、细胞基牛奶
- 新型食品：昆虫基食品和原料、甲壳类原料（例如磷虾）
混合产品的开发，例如将通过精确发酵生产的大豆血红素与植物基食品相结合的产品，这意味着有许多产品可能性。组合成分和原料也有助于生产更健康、更美味的食品，这是建立客户忠诚度的重要因素。
GEA – 新食品行业的推动者
GEA 支持初创企业、原料供应商和食品加工商开发、扩展并生产消费者正在寻找的营养新食品。
我们在替代蛋白领域的客户受益于 GEA 深厚的食品和饮料专业知识，以及我们的啤酒和制药技术，这在要求严苛且快速扩张的精确发酵领域尤为重要。
GEA 测试中心使客户能够在我们经验丰富的食品科学家和技术人员的支持下测试工艺、机器、原料和配方。这些课程（包括机器培训）可在现场或远程进行，对于更快地将高质量产品推向市场非常重要。
关闭生产环节
生产更可持续的食品需要对生产工艺本身进行检查，这通常需要大量的能源和水。凭借我们全面的工程专业知识和集成的加热和制冷解决方案，客户可以显著降低能耗和碳排放。同样，我们可以帮助客户最大限度地减少淡水提取并重复利用工艺水。
无论您的项目是新建项目还是升级项目，让 GEA 工程师尽早参与进来至关重要，这样可确保您充分利用每一个可能的杠杆以提高工艺或设备的效率，从而降低运营成本。不知道从哪里开始？请联系我们，我们很乐意在整个过程中为您提供支持。
Plant-based proteins
Make plant proteins your business
Report: New Food Frontiers
At GEA, we’re helping the world realize the promise of alternative proteins.
产品与技术
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Digital Solutions for Centrifuges – Let‘s get connected!
GEA offers various solutions that allow you to optimize and automate your centrifuge and/or your process through precise monitoring of selected KPIs. The result: Clear cost transparency, maximized performance, increased resource-efficiency, and minimized manual operation. Customized by our expertise for your added value – explore untapped product...
Filling Lines - Filling Modules
Consumers' increased attention to health and sustainability has led to the development of more and more premium products for people to discover and enjoy. Such products require high levels of hygiene and safety during filling and gentle handling to avoid unnecessary stress on the beverages, especially those containing cereals or fruit pieces.
GEA Axenic® C for Cell Culture
The GEA Axenic C product line is an industrial-scale bioreactor system that has been designed specifically for cultivating mammalian and other eukaryotic cells in the food industry.
GEA Axenic® M for Microbial processes
The GEA Axenic® M product line is an industrial-scale bioreactor system that has been designed specifically for cultivation and precision fermentation in the food industry.
