New GEA technology center in the USA will develop industry-ready alternatives to meat, dairy, seafood and egg

With so much media coverage of US states Alabama and Florida outlawing cultivated meat, you’d think the whole world was against this climate-friendly food technology. But as some of the stories from this week demonstrate, the opposite is, in fact, the case.

Why? Well, the South Korean government recently designated a special zone in Gyeongsangbuk-do province, exempt from certain food regulations, to accelerate research, development, and commercialization of this novel technology. Meanwhile, an Israeli innovator in cultivated meat muscle tissue development has secured a significant €2.4 million (US$3 million) grant from the European Innovation Council Transition program.

A major player in food has also begun construction of its technology center for alternative proteins in Janesville, Wisconsin. Scheduled to open in 2025, the center will scale up the production of novel plant-based, microbial, and cell-based foods.

The need for such novel foods has been highlighted in a new report from a UK-based think tank, which argues that a shift towards alternative proteins could be a game-changer for Europe’s land conundrum. These proteins offer a land-efficient alternative to conventional meat and dairy.

One company hoping to provide a plentiful supply announced this week it will reach a mycelium protein production capacity of thousands of tons per year at its new German plant in Dresden, with the first production run anticipated in four to five months. In respect of land usage, specifically, its product can be made with just 1.83m2 per kg compared to 326.21 m2 with conventional beef (a 99.4% reduction). Not even Roy DeSantis can doubt the sense in that, surely?

There’s always good news around if you care to look hard enough. That’s why we’ll be back into your inboxes next week with more of the same. Until then, keep innovating! The world is not against you…

🏭 New GEA technology center in the USA will develop industry-ready alternatives to meat, dairy, seafood and egg

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