Membrane Technology Forum elevates coverage of filtration and purification strategies for treating food and beverage processing wastewater.
May 29, 2026
For 2026, the Membrane Technology Forum agenda will include more speakers identifying promising beverage market opportunities, a strategic area for membrane technology.
Educational session at the Membrane Technology Forum examines how hollow fiber membrane contactors support dissolved gas control, process consistency and operational efficiency in beverage processing.
Whey, once seen as a byproduct, is now a valuable resource for dairy processors, projected to grow into a $26.24 billion market by 2034. Innovations in membrane filtration and byproduct recovery are driving this shift, enhancing sustainability and protein extraction.
Membrane filtration is taking a more central role in dairy processing as suppliers continue to refine systems that impact not only separation efficiency, but also water use, energy consumption and plant efficiency.
Rather than serving as a standalone processing step, membrane filtration is increasingly functioning as a tool to optimize multiple aspects of plant performance, from yield and ingredient quality to water and energy use.
GEA Group explores how advances in ultrafiltration and nanofiltration enable efficient lactose removal, improve energy use and unlock high-value byproducts.
Consumer demand for lactose-free dairy is rising, driving the use of membrane filtration to remove lactose while preserving nutrients. The market is projected to reach $12.54B by 2026 and $18.95B by 2035, fueled by lactose intolerance, health trends, and innovation.
Pall Corp., a Danaher company and a global leader in filtration, separation and purification, announced the appointment of Dr. Roland Folz as president of the Pall Corp., effective March 3.
Dairy processors are increasingly turning to advanced membrane technologies to boost product yield while maintaining efficiency and quality. Innovations in ultrafiltration, including optimized temperature control and homogenization, have been shown to enhance protein retention and minimize fouling. This highlights the importance of upstream processing conditions alongside membrane design in achieving higher yields.
Food and beverage processors use membrane-based recovery systems to do more than meet discharge limits; they’re recovering water, reducing resource requirements and simplifying wastewater management.