GoodMills Innovation has officially launched its latest project, the construction of “Tower III”, expanding its capacity for producing plant-based ingredients. This significant investment underscores the company’s commitment to becoming a global centre of excellence in the texturisation of plant-based proteins for vegetarian and vegan products.
Following three years of construction, the new production tower spans 2,500m² over seven levels and is now fully operational. The facility integrates cutting-edge technology, including extrusion, texturisation, wet defibering, and hydrothermal product refinement, enhancing GoodMills Innovation’s plant-based product portfolio.
Katharina Haack, Head of Marketing Communications at GoodMills Innovation, emphasised the company’s dedication to sustainability and the future of plant-based nutrition: “Plant-based nutrition is a building block towards a more sustainable future. Our raw materials enable manufacturers to produce high-quality meat and fish alternatives on an industrial scale, all of which are convincing in terms of taste, sensory properties, and nutritional physiology. Only in this way can plant-based products gain an even greater market share.”
Strategic Location and Sustainable Practices
Situated on a navigable branch of the Elbe River, “Tower III” benefits from direct access to grinding and specialty mill products from GoodMills Innovation’s sister company, Aurora Mühle Hamburg, as well as seaport access. The 42-metre-tall structure is a prominent feature of the Hamburg skyline, offering views of the “Reihersteig” harbour arm and the Elbphilharmonie concert hall.
The construction of Tower III was guided by stringent sustainability criteria. Fossil fuels were entirely avoided, and energy-efficient machinery and processes were implemented, achieving up to 40 per cent energy savings compared to conventional technologies.
“We are proud and pleased that we are expanding our production capacities with the commissioning of Tower III,” said Haack. “It is a striking, visual representation of our expertise. With this investment, we can meet the growing demand for sustainable and healthy plant-based texturates, and play a key role in shaping the development of plant-based nutrition on a global scale.”
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Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
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