ANDRITZ has expanded its offering to the food and feed industries with solutions to produce alternative proteins. The company will help customers scale up alternative protein production to a commercial level and provide support over the entire equipment life. The new offering will initially focus on alternative protein sources such as peas, pulses, lentils, insects, and animal residues, with more to come soon.
ANDRITZ experts are working side-by-side with customers to find the optimal solution for their alternative protein production needs based on wet or dry processing. The end-to-end solutions include concept design, process engineering, realization, automation, and service. ANDRITZ has technologies for the key process steps available in the group, including milling, conditioning, dewatering, drying, extrusion, and pelleting. To produce alternative proteins, ANDRITZ will draw upon the its product portfolio and its experience in project management by dedicated and experienced teams.
“We are thrilled to officially announce the birth of this new offering,” said Christian Kling, head of alternative protein solutions at ANDRITZ. “The field of alternative proteins is an exciting market but moving from lab to industrial scale can be challenging. ANDRITZ, as the trusted partner on your side, not only has the production technology but also helps customers speed up commercialization and bridge the gap to full-scale production. With a history of 170 years, we have been engineering and implementing solutions for many industries including food and feed for decades.”
To support customers in realising their ideas, ANDRITZ is also building an innovative test centre at Waddinxveen, The Netherlands. The Food Innovation Xperience will open in the Q4 2023, enabling customers to validate their concepts by scaling up production and testing quality, consistency, and energy efficiency at industrial levels.