Alfa Laval invests in new food innovation hub to tackle sustainability
Danish food processing technology firm Alfa Laval has announced plans to establish a 1,200m² Food Innovation Centre in Copenhagen, focusing on sustainable protein production and resource-efficient food processing. The facility, scheduled to open in 2027, aims to address critical challenges in global food security while reducing the environmental impact of food production systems.
Research focus
The new facility will concentrate on two primary research streams: optimising conventional food processing and developing next-generation food technologies. A significant emphasis will be placed on protein processing, particularly the extraction of plant-based proteins and fermentation-based methods.
“With our range of technologies, solutions and competences, Alfa Laval is in a strong position to enable food and beverage producers to take a much bigger responsibility in their supply chain,” says Lars Dithmer, President of Alfa Laval Business Unit Food Systems.
Environmental impact reduction
The centre’s establishment comes at a critical time, as current food production systems face unprecedented sustainability challenges. According to UN data from 2024, the global food system accounts for one-third of greenhouse gas emissions and energy consumption, while using 70% of withdrawn freshwater resources.
Johan Agrell, Vice-President of Next-generation Food at Alfa Laval’s Food & Water Division, emphasises the facility’s comprehensive approach: “This will be a world-class test and development facility that will tackle the challenges of supplying food today and in the future.”
Technology integration
The centre will feature complete food processing lines equipped with advanced technologies, enabling researchers to:
• Develop more efficient protein extraction methods
• Reduce water and energy consumption in food processing
• Implement artificial intelligence for process optimisation
• Recover and upcycle resources from waste streams
Collaborative ecosystem
Located within Denmark’s bio-solutions hub and near academic institutions in Copenhagen and Southern Sweden, the facility aims to foster partnerships across the food innovation ecosystem. This strategic positioning will enable collaboration with startups, global food corporations, and academic researchers.
The initial focus on protein processing reflects the urgent need to address what the FAO identifies as the most significant challenge in securing sustainable food supplies by 2050. The centre will investigate both plant-based alternatives and improvements in conventional protein production methods.
“Our mission is to continue our efforts in optimising production of animal-based proteins and minimising the environmental impact of this needed food source,” explains Agrell, acknowledging the ongoing role of traditional protein sources in global nutrition.
The investment represents part of Alfa Laval’s broader strategy to support the transformation of global food systems, building on the company’s 140-year history in food processing technology. The facility will complement existing test centres in Denmark and Sweden, forming part of a comprehensive approach to food innovation and sustainability.
