GEA officially opened its New Food Application and Technology Center (ATC) in Janesville, Wis., on July 17. The $20 million facility is the company’s second Center of Excellence dedicated to alternative proteins and sustainable food solutions as alternatives to traditional foods, such as meat, dairy, seafood and eggs. GEA’s first ATC was launched in Hildesheim, Germany, in 2023. The new facility expands GEA’s Janesville campus, which has served as a site for production, repair, logistics and training since 2024.

The Janesville ATC bridges the gap between laboratory innovation and industrial-scale production. The facility combines GEA’s process technologies that are needed to produce proteins at scale. Pilot-scale bioreactors for precision fermentation and cell cultivation simulate industrial conditions, allowing companies to validate and optimize production processes. Thermal processing and aseptic filling ensure food safety and stability, while membrane filtration, spray drying and centrifugation support downstream separation and formulation — steps to achieving product quality, texture and cost-efficiency. Lab capabilities complete the center’s offering, enabling microbiological, cell-based and analytical testing under one roof.

“The food industry is at a crossroads,” says Stefan Klebert, CEO of GEA Group. “To feed future generations sustainably, we must turn vision into scalable reality. Our new center in Janesville is a key milestone on our shared journey — both for our customers and for us as a company. With this investment, we are helping our customers scale up the production of novel foods, such as precision-fermented egg white and cultivated seafood. At the same time, we are strengthening our North American footprint, where our 1,600 employees at 16 locations support manufacturing, sales, service, training and testing.”

A New Chapter for Janesville and the Midwest

The ATC creates skilled jobs in Janesville, including engineering and scientific roles, and complements GEA’s existing operations in the city, where 74 employees work at its Separation & Flow Technologies facility. The center also supported up to 500 contractor and subcontractor jobs during construction and strengthens the region’s food technology ecosystem.

“This facility reflects how Janesville’s rich agricultural and industrial heritage can intersect with cutting-edge innovation,” says Jimsi Kuborn, economic development director for Janesville. “It not only honors our community’s roots, but also creates new opportunities for partnerships, workforce development and sustainable growth. This project is a model for what’s possible — not just for Janesville, but for the entire Midwest and beyond.”

Global Perspectives on the Center’s Significance

“GEA technology hubs are the crucible where visionary science becomes transformative industry, uniting biological innovation with cutting-edge engineering to move towards a more sustainable future,” says Professor Yaakov Nahmias, director of the Grass Center for Bioengineering at The Hebrew University of Jerusalem.

“GEA’s Janesville center shows how innovation and agriculture can work hand in hand to create good jobs, strengthen food security and help address climate challenges,” says Jessica Almy, interim CEO of nonprofit think tank The Good Food Institute in North America. “It contributes to positioning the American Midwest at the forefront of food innovation.”

The facility opens at a time when the U.S. leads the world in alternative protein investments, with Wisconsin poised to play a role in this chapter of food innovation. The center’s launch highlights the convergence of traditional agriculture, biotechnology and sustainable manufacturing.

Facts About GEA’s New Food ATC in Janesville

• Investment: $20 million
• Jobs Created: Up to eight skilled positions at the ATC, 74 employees at GEA’s existing SFT facility, and about 400–500 contractors supported the construction
• Technologies: Pilot lines for precision fermentation, cell cultivation, plant-based processing; thermal processing (UHT); aseptic filling; spray drying; membrane filtration; centrifugation; and full lab support
• Energy: Powered entirely by renewable energy, and the solar park generates surplus electricity
• Mission: Enable alternative proteins to scale sustainably; and foster collaboration across startups, food industry, academia and investors