Miller Magazine Issue: 141 September 2021

42 MILLER / september 2021 NEWS Bühler AG and DIL Deutsches Institut für Lebensmitteltechnik e. V. announce the inauguration of the Technology Center Proteins of the Future to further develop extruded meat substitutes. Swiss technology group Bühler AG and the food technology research institute DIL Deutsches Institut für Lebensmitteltechnik e. V. have further strength- ened their partnership. The unique technology cen- ter 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. Healthy and sustainable food production “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 contri- bution to closing the protein gap,” says Stefan Schei- ber, CEO at Bühler Group. "The proteins of the future must be sustainable. Re- source consumption in their production must be kept as low as possible through appropriate processing and products to meet the expectations of responsible con- sumers," says Volker Heinz, Director and CEO at DIL. Plant-based proteins can contribute to solving the current sustainability challenges. It is therefore import- ant to develop underused sources of protein and trans- form them into attractive high-quality and affordable products that succeed in the food market. The growing consumer demand for healthy, great tasting and sustain- able food products, particularly healthy alternatives to animal proteins, represents a great opportunity for the food producing industry. “The center with its advanced technological setup and expert teams assists our customers in the food in- dustry as well as start-ups to fully realize the potential of new plant-based proteins and develop new healthy and environmentally friendly food products for a grow- ing market,” says Johannes Wick, CEO Grains & Food at Bühler Group. The Technology Center Proteins of the Future sup- ports customers throughout the entire process from prototyping new products and upscaling of production processes to contract manufacturing for initial market phases and comprehensive consultancy services. Com- bined with the full protein value chain solutions from Bühler, ideas can be realized much faster in complete plant solutions tailored to customer needs. The service offering for customers in detail: Prototyping – The team at the center develops new formulations and applications and produces first proto- types with a pilot scale extrusion system. The service also includes process parameter optimization. Upscaling – Once the prototyping phase is complet- ed, success criteria are defined for the upscaling pro- Bühler and DIL inaugurate Technology Center Proteins of the Future in Germany Stefan Scheiber CEO at Bühler Johannes Wick CEO Grains & Food at Bühler Volker Heinz Director and CEO at DIL