Bühler AG, the Swiss technology group and the food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. (German Institute of Food Technologies) have revealed the Technology Centre Proteins of the Future in Quakenbrück, Germany. The joint efforts aim to further develop meat substitutes.
The facility, which is already operational, provides research, test, and production infrastructure to support the ongoing development of healthy, sustainable, protein food products.
“The opening of the Technology Centre Proteins of the Future emphasizes the strong partnership we have forged with DIL in a very short time frame,” said Stefan Scheiber, Chief Executive Officer of Bühler Group. “With our combined expertise we are making a vital contribution to closing the protein gap.”
Volker Heinz, director and CEO of DIL said “Resource consumption in their production must be kept as low as possible through appropriate processing and products to meet the expectations of responsible consumers.”
The companies highlighted the importance of developing underused sources of protein and transforming them into attractive, high-quality and affordable products.
“The centre, with its advanced technological setup and expert teams, assists our customers in the food industry as well as startups to fully realize the potential of new plant-based proteins and develop new healthy and environmentally friendly food products for a growing market,” said Johannes Wick, CEO of Bühler Group’s Grains and Food unit.
The facility will take customers hand in hand throughout the entire process from prototyping new products and upscaling of production processes to contract manufacturing, as well as comprehensive consultancy services.
Thanks to Bühler’s advanced IFS-certified extrusion technology, which consists of twin-screw extruder PolyTwin BCTG and the PolyCool cooling die, the centre has a production capacity of up to 1 tonne per hour. The entire production cycle follows HACCP and GMP principles and guidelines.
This setup is suitable for a wide range of food applications such as dry and wet texturization of proteins, encapsulation of active ingredients and cooking extrusion of snack products. Special applications can be made on demand.
The facilities include laboratory services such as chemical, microbiological, and physical analytics of raw materials and analysis on different length scales.
The centre is host to over 250 scientists and a growing number of startup businesses developing solutions that improve food safety and quality as well as technology enterprises.