Straight from the IFT Conference in Chicago, NCFIL leadership Bill Aimutis and Julie Mann attended the official opening of GEA’s New Food Application and Technology Center of Excellence (ATC) in Janesville, Wisconsin. 

This expansion is “the company’s second global Center of Excellence dedicated to alternative proteins and sustainable food solutions as alternatives to traditional foods, such as meat, dairy, seafood and eggs,” according to GEA. 

GEA invested $20 million in a 100% renewable energy-powered pilot plant facility to support food technology innovation, such as precision fermentation, cell cultivation and plant-based processing. 

“GEA built a fabulous facility for current and potential fermentation-focused customers,” Aimutis says. “I enjoyed reviewing their upstream and downstream capabilities and was impressed by the available toolbox to optimize fermentation processes.”

GEA leadership reports this ATC not only supports sustainably feeding future populations but also strengthens GEA’s North American footprint, now with “16,000 employees at 16 locations support[ing] manufacturing, sales, service, training and testing.” 

NCFIL + GEA Partnership 

GEA has been a partner in NCFIL’s success since inception, and the lab uses GEA equipment to serve its clientele of various food innovators – from entrepreneurs to multinationals. 

This includes one of NCFIL’s most popular pieces of equipment, the GEA Mobile Minor Spray Dryer, which converts liquids into powders that can be used in food products like drink mixes, instant coffee powders and protein powders. 

“GEA’s capabilities in spray drying and membrane filtration are critical to many food and beverage products in NCFIL’s client portfolio,” Mann says. “We will continue to grow our strong relationship with GEA’s reputable team into the future.

To learn more about GEA, visit here. To partner with NCFIL on food innovation, start a conversation here.