Kalle GmbH
Rheingaustraße 190-196
65203 Wiesbaden

T  0049 (0) 611 / 962 - 07
F  0049 (0) 611 / 962 – 9373
info@kalle.de


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    Joining Forces: Kalle and NewFoodSystems consortium to develop sustainable proteins

    Kalle joins the innovation area, NewFoodSystems, funded by the Federal Ministry of Education and Research (BMBF). The goal of this initiative is to contribute to the sustainable food supply of a steadily growing world population.

    As member of the NewFoodSystems innovation area, Kalle will be part of a selected group of companies to support a sustainable food industry. As market leader in Value-Added-Casings (VAC) Kalle will partner with other renowned companies in the food industry to develop tailor-made sustainable proteins and combinations thereof for the food and feed industry.

    In today’s interconnected world, Kalle must build relationships and collaborate with customers, researchers, and beyond to deliver disruptive solutions. Our vision for this partnership is to expand our offering of casing solutions for meat alternative products.


    I expect this partnership to provide significant insights for NewFoodSystems. Innovation and listening to our customers have always been the key of Kalle’s success. As the CEO of the Kalle Group, I believe that this partnership will also bring valuable innovations to our current product portfolio and will provide our customers with products for expansion into new protein alternatives. We are confident that together with the prestigious and competent partner companies, we will be able to sustainably alter the food system industry. I wish Dr. Füßer and his team as well as all parties involved a successful and fruitful cooperation.

    Hans-Peter Schaefer, CEO Kalle Group


    ABOUT NEWFOODSYSTEMS

    The Federal Ministry of Education and Research (BMBF) is funding the NewFoodSystems innovation area as part of its "Bioeconomy Innovation Areas" program. NewFoodSystems is coordinated by the Max Rubner Institut (MRI) in close cooperation with the Fraunhofer Institute for Process Engineering and Packaging (IVV), and unites more than 40 partners from science, business and society. In the project, novel production methods and cultivation methods for the sustainable production of foods with the highest standards of safety and quality are developed, tested and brought to market maturity with the highest level of consumer acceptance. The BMBF has provided up to EUR 20 million in funding for this initiative over a five-year period.


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