World Grain - February 2021 - 76

SUPPLIER NEWS

Bühler, DIL to partner on alternative proteins
UZWIL,
SWITZERLAND
and
QUAKENBRUCK,
GERMANY - Swiss technology group Bühler AG and the DIL
Deutsches Institut for Lebensmitteltechnik e. V., a research institute focusing on food technology and food science, announced
on Jan. 11 that they 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 carbon dioxide-heavy meat value chain.
By 2050, in order to meet the needs of the world's growing
population, farmers will have to produce more food from 35%
less agricultural land. With an additional 250 million tonnes
of protein required per year, the pressure on alternatives to
animal-based proteins is mounting. Given the environmental
impact of the current system, there is growing consensus that
the food industry must change course immediately.
The change is already underway in many parts of the food
value chain, but to drive it faster, partnerships are essential.
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. "

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072_WG_Feb21_Snews.indd 76

From left: Volker Heinz, director and chief executive officer of
DIL, Ian Roberts, chief technology officer of Bühler (on-screen),
and Christoph Näf, head of business unit human nutrition at
Bühler, signing the partnership agreement.

The partnership to accelerate research and the development
of new solutions for more sustainable protein production
comes at a critical time, said Volker Heinz, director and chief
executive officer, DIL.
" Within our planetary boundaries, there is no room for a further expansion of animal protein and fat production, " he said.
New sustainable plant-based proteins have significantly
less environmental impact, less land use, and a lower CO2
footprint than the animal meat value chain. The companies
said it is therefore essential to explore and identify alternative
and underused sources of protein and develop efficient technologies to convert these into attractive, marketable products.
Consumer demand for sustainable and healthy food products
has been growing in recent years, underlining the opportunity
for the food industry to make a positive impact.
The companies said a key technology to unlock this opportunity is extrusion. Highly versatile, it enables the formation of texturized proteins with different structures from
different raw materials. High moisture extrusion enables the
conversion of plant proteins into food products with textures
similar to meat. It is a technology in which Bühler is a market leader.
" With Bühler's expertise in extrusion, but also in other
engineering disciplines, such as milling, plant proteins, and
powder handlings, we will be able to provide new and customized solutions for our clients and for the rapidly changing
market, " said Volker Lammers, head of Research Platform
Process Engineering, DIL.
The DIL campus in Quakenbrück, Germany, provides 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 startup enterprises
to develop solutions that improve food safety and quality.
" With DIL, we have found a great partner who can provide
a food grade test and production lab combined with extensive analytical services, " said Christoph Näf, head of Business
Unit Human Nutrition, Bühler.
Febuary 2021 / World Grain / www.World-Grain.com

2/12/2021 12:01:50 PM

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World Grain - February 2021

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