GEA has launched its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, designed to support the development and scaling of cellular agriculture processes. Construction of the ATC began in May 2024, and the facility features advanced bioreactors and precision fermentation systems that enable companies to test and optimize processes for producing alternative proteins and other novel food products.
Customizable infrastructure for alt-protein production
The 10,000-square-meter center is equipped with fermentation and cell cultivation units, along with technologies for upstream and downstream processing, including high-shear mixing, sterilization, filtration, and homogenization.
The facility offers flexible, modular equipment that can scale from small lab tests to near-industrial production volumes, with bioreactors ranging from 50L to 500L. This flexibility allows users to experiment with different cell types, growth media, and process parameters, bridging the gap between initial lab trials and full-scale industrial manufacturing.
The ATC is open to a diverse range of companies, from startups to established food industry players, providing them with the tools and expertise necessary to develop scalable, cost-effective food production processes. It supports a variety of applications, including cultivated meat, precision fermentation, and alternative dairy and egg products.
Scaling lab to commercial production
The center’s pilot-scale setup addresses a key challenge in the industry: scaling from bench-top processes to commercial production, which is crucial for ensuring that lab results can translate into economically viable commercial outputs.
Located within GEA’s existing facility, the ATC also serves as a collaborative space for innovation and technical education, hosting workshops and demonstrations to accelerate product development.
GEA will be hosting the grand opening of the ATC on July 17, 2025. The event will feature a ribbon-cutting ceremony, guided tours, and technical sessions, including panels on the future of food innovation. Attendees will have the opportunity to engage with experts discussing key topics such as fermentation and scaling up new food technologies, showcasing the center’s role in accelerating the commercialization of alternative proteins and sustainable food solutions.
