At the new technology center in Quakenbrück, plant proteins are tested for food suitability and processes are optimized.
Plant-based proteins are in demand. Turning them into attractive food products requires a lot of technical know-how. A new technology center located in Quakenbrück at the DIL Deutsches Institut für Lebensmitteltechnik e. V. will focus on the further development of extruded meat substitute products.
The Swiss technology group Bühler AG
and the DIL Deutsches Institut für Lebensmitteltechnik
e. V. have further expanded their partnership and have now inaugurated the Technology Center for Proteins of the Future, Bühler announces. The technology center provides a state-of-the-art research, testing, and production infrastructure for the development of healthy foods that contain sustainable proteins. It also advises customers throughout the entire process from prototyping new products, subsequent transfer to production scale, to contract manufacturing for initial market phases and comprehensive consulting services. Combined with Bühler's and DIL's complete process solutions from bean to burger, ideas can be turned into complete plant solutions tailored to customer needs much faster, it adds.
Tapping unused protein sources
With our joint knowledge, we are making an important contribution to closing the protein gap," says Stefan Scheiber, CEO of Bühler Group. "The proteins of the future must be sustainable. The resource consumption associated with their production must be kept as low as possible through appropriate processing and products in order to meet the expectations of responsible consumers," explains Volker Heinz, board member and managing director of DIL. Plant-based proteins could help to overcome the current sustainability challenges. Therefore, he said, it is important to tap into untapped protein sources and turn them into attractive, high-quality and affordable products that can penetrate the food market.
Serving consumer demand
Growing consumer demand for sustainable foods, especially healthy alternatives to animal proteins, is a major opportunity for the food industry, he said. "The center, with its advanced technological facilities and expert teams, supports our customers in the food industry as well as startups to fully exploit the potential of new plant-based proteins and develop new healthy and environmentally friendly food products for a growing market," adds Johannes Wick, CEO Grains & Food at Bühler Group.