Les Moulins de Kleinbettingen, long known for their production of local flours and pasta, unveiled their new plant for the production of vegetable protein products on Friday 16 September. This new site underlines their commitment to the development of a better world through healthy food for us and for the planet.
A unique know-how that prepares its future
Today, Jean Muller, 11th generation, is the guarantor of a family tradition that has been successfully built since 1704. This know-how has always been to transform plants into value-added products for human nutrition. In the past, the focus was on cereals, but today the Moulins de Kleinbettingen want to apply this know-how to all plants.
New technology developed
With an investment of more than 20 million euros in a new technology that naturally makes it possible to produce alternative meats based on plant proteins, les Moulins de Kleinbettingen is opening a new chapter in its family history. In a world where the global population continues to grow, the United Nations estimates that animal protein-based products will not be sufficient to feed all the inhabitants of our planet. As a strong player in the Luxembourg food industry, Les Moulins de Kleinbettingen found it natural to offer a local alternative.
The mills have developed a new corporate identity while keeping the essentials, namely tradition, know-how and love of nature and products.
Pictures : Moulins de Kleinbettingen