Take side stream valorization to the next level
Upcycling of side streams such as whey minimizes waste while boosting your profitability. It also helps accelerate your sustainability journey.
From side stream to new value stream
With sustainability a high priority in the dairy industry, upcycling of whey has moved into focus. This by-product of cheese and casein production has now become a high-value ingredient. It’s used in protein shakes, supplements and other products in the rapidly-growing protein market. We can help you get more from your inputs by taking your whey upcycling to the next level.
Let's take the value of your milk to the next level
Could you multiply your profits by dividing milk into its components through fractionation? And could you get even more by adjusting your fractionation process?
We can meet you where you are to find the answers to these questions together, so we can take the value of your milk to the next level.
Next level dairy.
Biosolutions for a cleaner, purer whey stream
Wherever you are on your journey to transform side streams into new value streams, we can meet you there. With our complementary skills and competences, we're the right partner for the entire whey value chain.
Lower fines and casein levels
Our enzyme solutions help you stay in control of coagulation kinetics and optimize your cutting program. That leads to a cleaner, purer whey stream with lower levels of cheese fines and casein. It also results in smoother operations and a longer lifespan for your membrane filters.
Higher fat retention, less whey cream handling
Our solutions also improve fat retention in your cheese curd. The result? Cleaner whey and less need to handle whey cream. And we have innovative solutions for whey protein hydrolysis. These enhance functionality and increase the value of your proteins.
Let’s take side stream valorization to the next level
With hundreds of technical service team members across the globe, we’re ready to explore side stream valorization with you. Fill in the form below and we’ll be in touch.
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