GEA Launches New Food Application and Technology Center in Janesville, Wisconsin
Janesville, WI – GEA Group officially opened its $20 million Food Application and Technology Center (ATC) on July 17, marking its second Center of Excellence focused on alternative proteins and sustainable food solutions. This facility, which expands GEA’s existing campus, is designed to help companies transition from laboratory innovation to industrial-scale production of alternatives to traditional food items such as meat, dairy, and seafood.
The Janesville ATC features cutting-edge pilot-scale bioreactors for precision fermentation and cell cultivation, enabling firms to optimize production processes under industrial conditions. The facility is equipped with advanced technologies including thermal processing, aseptic filling, membrane filtration, spray drying, and centrifugation — all aimed at achieving food safety and maintaining product quality.
"To sustainably feed future generations, we must turn vision into scalable reality," said GEA Group CEO Stefan Klebert. This investment not only aims to aid in the production of novel foods like precision-fermented egg whites but also strengthens GEA’s North American operations, employing around 1,600 individuals across the region.
The ATC is expected to create up to eight skilled jobs and support 400-500 contractor positions during its development, further contributing to the local economy. The center enhances Janesville’s legacy of agriculture and industry by promoting workforce development and sustainable practices.
Experts like Professor Yaakov Nahmias from The Hebrew University of Jerusalem and Jessica Almy of The Good Food Institute emphasize that GEA’s facilities can bridge innovation and agriculture, ensuring food security and tackling climate challenges. As the U.S. leads in alternative protein investments, Wisconsin’s significant role in food innovation is further solidified with the opening of the Janesville ATC.
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