Page 110 - AMEFT Journal 2021-4

The Technology Center Proteins of the Future provides state-of-the-art research, test, and production infrastructure for the development of healthy, sustainable-protein food products.
TECHNOLOGY & SUSTAINABILITY
Bühler and DIL: New protein center for meat substitutes
Swiss Technology Group Bühler AG and the food technology research institute DIL (DeutschesInstitutfüre- bensmitteltechnik e. V.) have further strengthened their partnership and announced the inauguration of the Technology Center Proteins of the Fu- ture to further develop extruded meat substitutes. The unique technology center in Quakenbrück, Germany, pro- vides state-of-the-art research, test, and production infrastructure for the development of healthy, sustainable- protein food products. The center is fully operational and ready to receive requests from customers.
CEO at Bühler Group, Stefan Scheiber says, “The opening of the Technology Center Proteins of the Future empha- sizes the strong partnership we have forged with DIL in a very short time
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frame. With our combined expertize we are making a vital contribution to closing the protein gap”. Meanwhile, Volker Heinz, Director and CEO at DIL, says “The proteins of the future must be sustainable. Resource consumption in their production must be kept as low as possible through appropriate pro- cessing and products to meet the ex- pectations of responsible consumers”.
Plant-based proteins can contribute to solving the current sustainability challenges. It is therefore important to develop underused sources of pro- tein and transform them into attrac- tive high-quality and affordable prod- ucts that succeed in the food market. The growing consumer demand for healthy, great tasting and sustainable food products, particularly healthy al- ternatives to animal proteins, repre-
sents a great opportunity for the food producing industry.
“The center with its advanced tech- nological setup and expert teams as- sists our customers in the food industry as well as start-ups to fully realize the potential of new plant-based proteins and develop new healthy and environ- mentally friendly food products for a growing market,” says Johannes Wick, CEO Grains & Food at Bühler Group.
The Technology Center Proteins of the Future supports customers throughout the entire process from prototyping new products and upscal- ing of production processes to contract manufacturing for initial market phas- es and comprehensive consultancy services. Combined with the full pro- tein value chain solutions from Bühler, ideas can be realized much faster in
(Source: DIL)
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