Product development contract manufacturers in Europe

Tours, France

Extrusion — Twin-screw · Meat & seafood — Plant-based meat analogues

Pre-commercial bioprinting specialist (since 2020) for plant-based pork analogs.

Saint-Lo, France

Thermal — Pasteurization · Fermentation — Lactic acid bacteria · Drying — Spray drying

ACTIA multi-site centre (Cécalait, Ploufragan, La Roche-sur-Foron) for dairy, meat and fish pilot trials.

Clermont-Ferrand, France

Thermal — Industrial cooking · Thermal — Smoking · Fermentation — Lactic acid bacteria +1 more

ACTIA pilot meat processing centre (since 1989) for sausage, charcuterie and ready meals.

Quimper, France

Thermal — Pasteurization · Fermentation — Lactic acid bacteria

ACTIA pilot food microbiology and formulation centre (since 1979).

Gavle, Sweden

Sports nutrition — Protein powders · Supplements — Tablets · Supplements — Powders +4 more

Contract manufacturer offering tablet pressing from 300 to 3500 mg, powder blending and jar filling, liquid emulsions and solutions in small scale, and product development and formulation. HACCP certified production routines.

Paris, France

Separation — Microfiltration · Separation — Wet fractionation · Alt-protein — Mycoprotein +2 more

Microalgae extraction and functional ingredient specialist (since 2013). TamaGo egg-replacer and microalgae-based ingredients at pilot scale plus R&D services.

Wieze, Belgium

Thermal — Roasting (cocoa) · Dry — Grinding · Dry — Dry blending +3 more

World's largest B2B chocolate manufacturer. Wieze produces ~350,000 t/year of industrial chocolate, cocoa products and gourmet brands (Callebaut, Cacao Barry, Carma, Van Houten, Ruby).

Puurs-Sint-Amands, Belgium

Thermal — Roasting (coffee) · Dry — Grinding · Dry — Sachet & stick-pack filling +3 more

Belgium's largest coffee roaster (~30,000 t/year) and operator of the world's largest fully-electric industrial roastery; 95% private label across beans, ground, capsules and pads.

Belgium

Wet — Sauce manufacturing · Dry — Grinding · Sauces — Mustard

Artisanal Belgian mustard maker.

Hamburg, Germany

Fermentation — Biomass · Alt-protein — Cultivated meat scaffolds

Europe's first cultivated seafood pilot plant (since 2020) — cultivated salmon and trout (65–2,000 L).

Lyon, France

Fermentation — Precision · Alt-protein — Mycoprotein · Dairy — Plant-based drinks +1 more

Pre-commercial precision-fermentation specialist (since 2022) producing whey/casein proteins for alt-dairy.

Zwingenberg, Germany

Fermentation — Biomass · Fermentation — Precision · Ingredients — Flavors

Industrial biotech and fermentation services (since 1993).

Avignon, France

Thermal — Pasteurization · Thermal — Sterilization · Wet — Beverage formulation +1 more

ACTIA pilot food processing centre (since 1979) supporting R&D and innovation transfer for the food industry.

Toulouse, France

Drying — Spray drying · Drying — Freeze drying / lyophilization · Separation — Microfiltration +2 more

ACTIA pilot manufacturing services centre for spray drying, freeze drying, membrane and chromatography pilots — bioprocess scale-up.

Bertrange, Luxembourg

Wet — Emulsification · Dry — Dry blending · Encapsulation — Pan coating +10 more

Largest food-ingredient company legally domiciled in Luxembourg (HQ only, no LU plant). Manufactures bakery fats, bread improvers, mixes, glazes and plant-based formulations across 8-9 plants in Italy, Germany, France and the UK. PE-owned (Investindustrial) since 2021; brands include MeisterMarken, Ulmer Spatz, Marguerite, Waldkorn.

Avignon, France

Thermal — Sterilization · Thermal — Retorting · Thermal — Pasteurization +1 more

ACTIA multi-site (since 1950) technical centre for conserves and ready meals — thermal/atherma pilots.

Berlin, Germany

Fermentation — Biomass · Alt-protein — Cultivated meat scaffolds · Oils & fats — Specialty fats

B2B cultivated fat ingredients specialist (since 2022).

Belgium

Wet — Sauce manufacturing · Wet — Emulsification · Sauces — Dressings +2 more

Small Belgian dressings, mayonnaise and dips maker collaborating closely with food technologists.

Quakenbrueck, Germany

Extrusion — Low-moisture extrusion (LME / TVP) · Extrusion — High-moisture extrusion (HME) · Fermentation — Biomass +5 more

DIL/Bühler Technology Center 'Proteins of the Future' (since 1983, expanded 2021) — pilot extrusion (low- and high-moisture meat analogs), HPP, fermentation, freeze drying, packaging, sensory; contract research and contract manufacturing.

Surgeres, France

Thermal — Pasteurization · Fermentation — Lactic acid bacteria · Dairy — Cheese +1 more

Public school multi-site (Surgères, Saint-Yrieix, Mamirolle, Poligny) pilot dairy/meat for cheese, dairy and charcuterie pilots.

Berlin, Germany

Fermentation — Precision · Alt-protein — Mycoprotein · Dairy — Plant-based drinks +1 more

Precision-fermented dairy proteins and Koji-based cheese specialist (since 2018) with the largest European Series A in alt-dairy.

Freising, Germany

Extrusion — Low-moisture extrusion (LME / TVP) · Extrusion — High-moisture extrusion (HME) · Separation — Wet fractionation +6 more

Major public R&D institute (since 1955, 320 FTE) with food pilot plants for plant proteins, dairy/meat alternatives, bakery, chocolate and packaging. 3 twin-screw extruders (1–80 kg/h). Contract work explicitly offered.

Paris, France

Fermentation — Biomass · Alt-protein — Cultivated meat scaffolds

Cell-cultivated duck liver specialist (since 2019) — first EU EFSA application for cultivated foie gras.

Ghent, Belgium

Thermal — Industrial cooking · Freezing — IQF · Meat & seafood — Plant-based meat analogues +1 more

Belgian veggie pioneer (since 1998) co-creating vegetarian and vegan products for Delhaize, Spar, Sligro, foodservice and festivals.