Proteins from peas, rice, beans, nuts, and grains can be used for a wide range of food products, drinks, and powder ingredients. The popularity of oat milk, coconut water, soy products and plant-based alternatives to yoghurt and cheese, testifies to a booming market.
In New Foods, microorganisms like fungi, mycelia, yeast and algae are created using filtration-supported fermentation processes. When cultured, they can create alternative proteins and other key ingredients.
Other New Food segments include insect-based products and synthetic biology sources based on self-producing animal cells. Here, membrane filtration has a key role to play in concentration, separation and protein fractionation.
Plant and new protein production
New-food fermentation
Bacterial removal
Plant-based drinks clarification
Tofu and plant-based yoghurt
Solids concentration
Sugar standardization
Separation and concentration combined
Bacteria and spore removal
Useful concentration step
Precise control
Harvesting and concentration
Purification by flushing