en
The food and beverage industry is changing – new nutritional trends and sustainable production methods are rapidly gaining in importance. Handtmann is actively shaping this change: Together with leading universities, we are researching innovative fermentation processes, particularly in the field of biomass fermentation and the cultivation of fungal mycelium.
Our strength lies not only in flexible fermentation systems, but also in the development of integrated process solutions that are tailored to the special requirements of New Food. A particular focus is on precision fermentation for the production of alternative proteins. With our in-house radial flow chromatography, we also offer advanced technologies for the efficient and selective purification of proteins directly from the fermentation broth – a decisive step for maximum product quality and cost-effectiveness.
Handtmann supports companies and research institutions from the feasibility study to industrial implementation and offers customized solutions for the future of nutrition.
