Protein Competence Center breaks ground in Heilbronn

ProteinDistillery, a food-tech company specializing in sustainable proteins, marked a major milestone on 21 November 2024 with the ceremonial launch of its Protein Competence Center in Heilbronn. The event brought together local leaders, industry experts, and policymakers, including Federal Minister of Food and Agriculture Cem Özdemir, to celebrate the beginning of this ambitious project.

The new facility, located on Heilbronn’s historic KnorrCampus, is set to produce ProteinDistillery’s flagship product, Prew:tein, by the second quarter of 2025. The company’s innovative approach uses brewer’s yeast—a byproduct of beer production—as the base for its animal-free protein. Prew:tein offers practical functionalities like emulsification and gel formation, positioning it as a viable alternative to animal-derived proteins without additives.

“This marks an important step toward making sustainable proteins accessible and reducing reliance on agricultural land,” said Marco Ries, co-founder and managing director. “We’re excited to contribute to a food system that aligns with environmental priorities while supporting local economies.”

The Protein Competence Center will operate within a compact 1,000m2 footprint yet produce up to 200 tons of Prew:tein annually. This output is equivalent to the protein found in 20 million eggs, while saving an estimated 1.9 million kilograms of CO2 emissions per year. These efficiencies exemplify the company’s commitment to reducing environmental impact while meeting market demand.

Heilbronn was chosen for its strategic advantages, including its reputation as a hub for research and production. The region’s close ties between science and industry align with ProteinDistillery’s goals of scaling innovative food technologies quickly and effectively. By collaborating with local breweries for raw materials, the company underscores its 'from the region, for the region' philosophy.

The groundbreaking event highlighted the broader significance of the project, with Minister Özdemir applauding ProteinDistillery’s forward-thinking use of brewer’s yeast. He emphasized the importance of fostering local protein production to meet the growing demand for plant-based and sustainable alternatives.

“Our food industries are ripe with innovative potential,” said Özdemir. “The transformation of brewery byproducts into valuable proteins not only reduces waste but also meets the shift in consumer preferences. This initiative reflects the need for a robust EU-wide protein strategy to strengthen local supply chains.”

The event also featured a panel discussion on improving cooperation between machine manufacturers and food-tech startups, reflecting ProteinDistillery’s proactive approach to integrating diverse stakeholders into its development process.

The ceremony concluded with a presentation by Timo Hildebrand, co-founder of Stuttgart’s vegan restaurant vhy! and former professional footballer. He introduced a new version of the traditional Swabian dish Maultaschen, made with Prew:tein®. The collaboration between ProteinDistillery and vhy! demonstrates how sustainable proteins can seamlessly integrate into familiar recipes while streamlining production processes.

“The Maultaschen we’ve created not only taste great but also represent a practical application of Prew:tein’s capabilities,” Hildebrand noted. “It’s exciting to see how these innovations can enhance both flavor and production efficiency.”

The use of Prew:tein allows vhy! to optimize its filling process, making it spreadable and reducing costs. This efficiency has enabled the restaurant to expand its offerings to local corporate canteens, further amplifying its impact.

ProteinDistillery has rapidly scaled its operations from lab research to a commercial facility, showcasing the economic and technological potential of sustainable food solutions. The Protein Competence Center is a step toward broader goals, including the valorization of sidestreams and future expansion into larger-scale production.

As construction progresses, ProteinDistillery remains focused on its mission to provide resource-efficient, locally produced proteins. With production set to begin in April 2025, the company is poised to make a lasting contribution to sustainable food systems both regionally and beyond.