Germany-based ProteinDistillery, an innovative food tech startup, has begun constructing its state-of-the-art Protein Competence Centre. Set to open by mid-2025, this facility is dedicated to advancing plant-based protein production to bridge the gap between scientific innovation and industrial application, paving the way for a greener food system. The ceremonial event, attended by Germany’s Agriculture Minister Cem Özdemir, vegan entrepreneur Timo Hildebrand, and Green Party Member Zoe Mayer, highlighted the growing importance of sustainable alternatives in global food production.
At the heart of this innovation is Prew:tein®, a protein derived from brewer’s yeast—a by-product of beer production that often goes unused. Using patented fermentation technology, ProteinDistillery transforms this sidestream into a versatile, animal-free protein with far-reaching applications. Prew:tein offers a sustainable alternative to animal-derived proteins and synthetic additives, boasting properties like emulsification, binding, and gel formation.
A Facility Poised for Change
Located at Unilever’s Knorr Campus in Heilbronn, the Protein Competence Centre embodies ProteinDistillery’s commitment to sustainability and innovation. With a production capacity of 200 tonnes annually, the facility is expected to save approximately 1.9 million kilograms of CO₂ emissions—the equivalent of the protein output of 20 million eggs—while using less than 1,000 square meters of land. These efficiencies underscore the company’s goal to decouple protein production from traditional agriculture, drastically reducing the resources needed for food production.
The Heilbronn location, a hub for research and industrial activity, positions ProteinDistillery to foster meaningful collaboration between scientists, industry leaders, and policymakers. By facilitating partnerships, the center aims to accelerate the adoption of technologies that make plant-based protein accessible and scalable.
“With the Protein Competence Center in Heilbronn, we are taking an important step toward establishing sustainable and locally produced proteins that are resource-efficient and independent of agricultural land. This brings a real revolution to the food industry,” Marco Ries, co-founder and managing director .
A Multifunctional Protein for Diverse Applications
Prew:tein stands out for its functional and nutritional properties. With a protein content exceeding 75% and a perfect digestibility score of 1.0—comparable to egg and dairy proteins—it offers a superior alternative to traditional ingredients. Its binding and emulsification capabilities enhance the texture and stability of plant-based meats and dairy, while its ability to gel at low concentrations opens up possibilities for baked goods and desserts.
These attributes address common challenges in plant-based food production, such as replicating the texture of meat or achieving the melt and stretch of cheese. Prew:tein also provides a solution for creating egg-free bakery products with improved moisture retention and longer shelf life, offering a reliable alternative without compromising taste or performance.
Environmental Impact and Efficiency
The production of Prew:tein reflects ProteinDistillery’s commitment to sustainability. The process uses biomass fermentation, which leverages the rapid growth and high-protein yield of microorganisms to create large quantities of food. Compared to beef, Prew:tein requires 400 times less land, 250 times less water, and produces 80 times fewer greenhouse gas emissions. This shift from resource-intensive livestock farming to microbial fermentation represents a significant step forward in reducing the environmental footprint of protein production.
Collaboration and Vision
The new facility also serves as a platform for fostering partnerships between startups, machine manufacturers, and researchers. During the ceremony, Cem Özdemir noted, "to promote such innovative approaches, we’re evolving our plant protein strategy into a broader protein strategy. I’m also advocating in Brussels for the Commission to strengthen local protein supplies with an EU-wide protein strategy” emphasizing the growing demand for plant-based proteins and the importance of scaling innovative solutions. The event included a panel discussion on industry collaboration and concluded with the unveiling of a plant-based version of Maultasche—a traditional filled pasta dumpling—created with Prew:tein. This collaboration between ProteinDistillery and vegan entrepreneur Timo Hildebrand exemplifies how innovation can transform familiar foods into sustainable options.
Germany, already the largest market for vegan products in Europe, continues to lead the way in plant-based innovation. In 2023, the country’s sales of plant-based meat and dairy reached €2.2 billion, with over a third of households incorporating these products into their diets. Initiatives like the Protein Competence Centre strengthen Germany’s position as a hub for sustainable food development, aligning with broader EU goals to enhance domestic protein production.
Looking Ahead
As construction progresses, ProteinDistillery is focused on finalizing equipment installations and scaling up production. By 2025, the center aims to produce Prew:tein at scale and explore further applications for brewer’s yeast and other food industry sidestreams. These efforts will play a critical role in advancing sustainable food systems, offering a glimpse into a future where innovation and collaboration transform how we feed the world.
ProteinDistillery’s journey reflects a larger shift in food production—a move toward efficient, sustainable methods that meet the needs of both consumers and the planet. With its Protein Competence Centre and its Prew:tein protein, the company is doing its part in building a food system that is not only sustainable but also delicious and accessible.
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