Articles by Sammy Bredar

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.

Educational session at the 2026 Membrane Technology Forum explores the global cosmetics market shift toward natural bioactive ingredients, driven by advanced extraction technologies such as membrane filtration.

Membrane technology may not be top of mind for meat and poultry operations, but it is becoming increasingly relevant as facilities look for innovative ways to improve water management, optimize byproduct valorization and streamline overall process efficiency.

Keynote session by Poonkodi Tamilmani, Ph.D., director of innovation at Darigold, examines how ultrafiltration is reshaping dairy product development by giving processors greater control over composition, functionality and nutritional positioning.

Longer shelf life depends on the full extended shelf life chain: membranes, heat treatment, hygienic processing and precise cold storage.

Summit combines the Global Cheese Technology Forum and the Dairy Ingredients Technical Symposium, exploring research and technology developments for cheese, milk and whey ingredients.

Explore how membrane technologies are changing milk demineralization to meet the rising demand for high-value dairy ingredients while balancing efficiency and product quality.

Market forecasts for 2026 show continued growth in membrane use for dairy product separation, quality and efficiency.

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.