Filtration has come a long way since the start of its use in the dairy sector in the 1970s. Here, Karsten Lauritzen, manager of the Center of Expertise at Tetra Pak, explains what the differences are and how membrane filtration technology is changing to meet these new requirements.Q. How has the industry changed over the past few years and why?Membrane filtration technology was conceived in 1927, allowing for the filtration of food, blood, and medicine on a microscopic level. The use of the technology within food production took off with milk and whey filtration in the 1970s in the dairy sector. Water filtration has been around for a decade.The tremendous development within plant-based foods and beverages will be the area where membrane filtration plays a key role in purification, concentration of protein streams as well as recovery and reuse of process water.Membrane technology is now widely used in food and beverage production. The precise filtration of raw material components allows dairies and other types of food producers to combine these again into new products. Examples of products that have seen the light of day in retail business due to membrane filtration are skyr and Greek yogurt as well as whey protein isolates for high protein powders for nutritional supplements.
展开▼
