Switzerland-based Bühler AG has recently announced a strategic partnership with Germany-based DIL Deutsches Institut für Lebensmitteltechnik e. V. to work together on the next generation of extruded meat substitutes.
Swiss technology group Bühler AG and the DIL Deutsches Institut for Lebensmitteltechnik e. V., a research institute focusing on food technology and food science, have teamed up to develop new production technologies for healthy and sustainable food products, focusing on alternative protein-based products with a lower environmental impact than the CO2-heavy meat value chain.
Announcing a new strategic partnership between Bühler AG and DIL, Ian Roberts, Chief Technology Officer, Bühler, said: “If we are to feed 10 billion people in 2050 and if we are to be able to do this and mitigate the climate change increase that we currently see, we need to build strong partnerships with purpose and we need to build those in areas where we can drive major impact.”
The DIL campus in Quakenbrück, Germany, provides state-of-the-art food safety labs, pilot plants, and research capabilities. Over 200 scientists and technologists from diverse fields of expertise collaborate with a growing number of spin-off and start-up enterprises to develop solutions that improve food safety and quality.