11 Jan 2021 --- Bühler is partnering with German food science researchers at the German Institute of Food Technologies (DIL) to propel the sustainable production of healthy extruded meat substitutes. These products are targeted for their lower environmental impact than the CO2-heavy meat value chain. While leveraging Bühler’s expertise in extrusion, the partnership will create a platform to support start-ups, existing customers and future partners active in this space, according to Christoph Näf, head of business unit human nutrition at Bühler. “We continuously try to achieve a better understanding of the structure and functionality of foods, which we consider is the key to innovative solutions for food processing,” says Volker Heinz, director and CEO of DIL.
