Swiss technology group Bühler AG and the DIL Deutsches Institut for Lebensmitteltechnik, a research institute focusing on food technology and food science, have teamed up to develop new production technologies for the next generation of extruded meat substitutes, focusing on a lower environmental impact than animal meat.
Bühler and German Institute of Food Technologies Unveil Technology Center Proteins of the Future
Swiss technology group Bühler AG and the food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. (German Institute of Food Technologies) today unveil the Technology Center Proteins of the Future in Quakenbrück, Germany. The new facility provides state-of-the-art research, testing, and production infrastructure for the development of healthy, sustainable protein food products. From today it is now fully operational and ready to receive requests from customers. Closing the protein gap “The opening of the Technology Center Proteins of the Future emphasizes the strong partnership we have forged with DIL in a very short time frame. With our combined expertise we are making a vital contribution to closing the protein gap,” says Stefan Scheiber, CEO, Bühler Group. “The proteins of the future must be …
