Membrane filtration supports efficient production of milk- and whey-based foods and beverages as well as high-value nutrients for infants, sports people, and seniors. It is also used to concentrate plant-based proteins, to purify alternative proteins.
Membrane filtration also facilitates process water recovery and reuse, meeting high-quality standards. Traditional food processing often results in wastewater being dismissed down the drain. But with membrane filtration, it can be reused for equipment cleaning or even in food processes where it has direct contact with the product itself. Treated water can surpass even drinking water standards in some regions.
Within the dairy industry, four different membrane filtration processes are used: microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO). The figure illustrates which milk and whey components can be concentrated by means of each process, depending on the density of the membrane.
Are you innovating in food and beverage creation or focusing on product quality and production flexibility? Membrane filtration is the key.
Facing challenges like rapid product launches, quality maintenance, operational efficiency, and sustainable production for revenue growth, we understand your complexities.
Explore our engineered filtration solutions for both line and stand-alone applications, ensuring increased yield and maximum uptime.
Looking to optimise your factory’s utility consumption? Discover a holistic approach to water and energy that helps you get the most out of every kilowatt and every litre.