GEA partners with iCAMP at UC Davis to accelerate innovation and sustainability in alternative proteins

The Integrative Center for Alternative Meat & Protein (iCAMP) at the University of California, Davis (UC Davis), has announced GEA Group as the second inaugural partner in its iCAMP Partnership Program (IPP). This collaboration is set to drive new research, training, and industry advancements in alternative protein production, reinforcing iCAMP’s mission to create a sustainable, science-driven future for food.

GEA is one of the world’s largest system suppliers for the food, beverage, and pharmaceutical industries. With more than 18,000 employees, the company is committed to developing efficient, sustainable production technologies. GEA’s extensive portfolio includes advanced processing machinery, biomanufacturing solutions, and cutting-edge engineering services that support industries such as food, dairy processing, and pharmaceuticals.

As part of its New Food Business Line, GEA is actively working on solutions to optimize cultivated meat, precision fermentation, and plant-based protein production. The company’s expertise in food technology and process engineering will play a critical role in advancing research and commercial applications for alternative proteins.

Frederieke Reiners, Vice President of the New Food Business Line at GEA Group, emphasized the importance of university partnerships in driving innovation. “Building relationships with universities is a vital pillar of GEA’s new food business strategy. We are excited to partner with the iCAMP (Integrative Center for Alternative Meat & Protein) at UC Davis, one of the leading institutions in agriculture and food science globally. Together with iCAMP and their partner network, we look forward to creating an ecosystem of focused research, education, training, and facilities to advance alternative proteins. This partnership provides a valuable opportunity for us to leverage the knowledge, network, and resources at UC Davis, reinforcing our role as a driving force in the development of the alternative protein industry.”

The iCAMP Partnership Program is designed to unite industry leaders, researchers, and stakeholders to tackle the most pressing challenges in alternative protein production. By bridging the gap between academia and industry, iCAMP fosters research-driven solutions that contribute to the commercialization and scalability of sustainable food technologies.

Through this partnership, GEA will work alongside UC Davis researchers and industry partners to explore advancements in fermentation, cell culture, food safety, sensory evaluation, and regulatory frameworks. The collaboration is expected to accelerate pre-competitive research and facilitate breakthroughs in sustainable protein production.

As an iCAMP partner, GEA will gain access to a range of exclusive benefits that support collaborative innovation and industry growth. These include collaborative research opportunities through joint participation in grant applications, funding initiatives, and pilot-scale research. GEA will engage with leading experts in culinary arts, fermentation, biomanufacturing, sensory analysis, food safety, and nutrition. Workforce development and training initiatives will allow for involvement in internship programs and educational initiatives that equip students with skills in alternative protein technology and biomanufacturing.

Networking and industry engagement will be facilitated by opportunities to connect with key thought leaders, scientists, and business innovators throughout the year. In addition, GEA will participate in exclusive events such as annual summits, workshops, and public engagement events focused on alternative proteins and sustainable food systems.

iCAMP, launched by UC Davis, is dedicated to accelerating innovation in alternative protein production by leveraging world-class research, cutting-edge facilities, and industry collaborations. The addition of GEA to its partnership program is expected to enhance the center’s ability to address technical and commercial challenges in cultivated meat, plant-based proteins, and fermentation-based food systems.

This collaboration will also support California’s growing food innovation and biomanufacturing ecosystem, aligning with the state’s broader goals of sustainability and economic development in the food sector.

With GEA’s involvement, iCAMP is poised to expand its research capabilities and industry collaborations in the coming years. The partnership marks a significant step toward making alternative proteins more scalable, cost-effective, and widely accepted.

For companies interested in joining the iCAMP Partnership Program, the initiative offers a unique platform to shape the future of alternative proteins, drive impactful research, and build a more sustainable food system.

As alternative protein technologies continue to evolve, collaborations like this will be crucial in ensuring a resilient and environmentally friendly food future for generations to come.