Bühler and DIL establish technology centre for 'future proteins'

31 August 2021 | News

To develop new healthy and environmentally friendly food products for a growing market image credit- Bühler image credit- Bühler

Swiss technology group Bühler AG and the food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. have further strengthened their partnership by opening the Technology Center Proteins of the Future to further develop extruded meat substitutes..

The unique technology center in Quakenbrück, Germany, provides state-of-the-art research, test, and production infrastructure for the development of healthy, sustainable-protein food products. The center is fully operational and ready to receive requests from customers.

The team at the center develops new formulations and applications and produces first prototypes with a pilot scale extrusion system. The service also includes process parameter optimization.

Once the prototyping phase is completed, success criteria are defined for the upscaling process to full production capacity. Tests can be undertaken at the new full scale extrusion plant.

The Technology Center Proteins of the Future is situated at the DIL at the Food Science and Technology Campus Artland in Quakenbrück, host to over 250 scientists and technologists and a growing number of spin-offs and start-up businesses developing solutions that improve food safety and quality as well as technology enterprises.


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