Articles by Sammy Bredar

Educational session at the Membrane Technology Forum examines how membrane technologies are supporting development of dairy ingredients tailored for specific food and beverage applications.

Educational session at the Membrane Technology Forum examines how dairy processors are using membrane technologies to support production optimization and expand higher-value ingredient opportunities across dairy streams.

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.

Educational session at the Membrane Technology Forum examines how food and beverage manufacturers are evaluating membrane wastewater treatment technologies as costs, regulatory requirements and water constraints continue to evolve.

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.

Educational session explores how evolving consumer trends, product innovation cycles and shifting distribution models are reshaping the global beverage landscape.

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.

Membrane filtration is moving beyond its traditional role as a wastewater treatment tool across the meat, poultry and seafood industries, as processors look to recover value from underutilized streams while reducing water, energy and raw material consumption.

From protein optimization and reduced sugar to “swicy” flavors and novel formats, IDFA’s 2026 conference highlights how frozen and cultured dairy processors are delivering more value for consumers.

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.