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FOOD AND BEVERAGES

Bühler and DIL to join hands to produce alternative proteins and sustainable food

Bühler and DIL to join hands to produce alternative proteins and sustainable food
The Siliconreview
12 January, 2021

Swiss technology group Bühler AG and the Deutsches Institut for Lebensmitteltechnik e.V., a research institute focusing on food technology and food science, stated 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.

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.”

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 partnership to accelerate research and the development of new solutions for more sustainable protein production