Verification of membrane technology for plant-based dairy

The Green Dairy produces plant-based dairy products for the global market. The market for these products is steadily growing, while demands for sustainability and product quality increase. In traditional dairy, membranes are used for energy-efficient concentration and fractionation. We want to introduce this technology for plant-based dairy, with a focus on raw material from fava beans. In this project, the product is both a more sustainable process and a series of plant-based products which, due to the more efficient process, become more sustainable with higher quality. The project includes expertise from academia (LU, Chemical Engineering), Alfa Laval (market leader in membrane systems) and IKEA (established customer with sustainability focus). The purpose is to verify that membrane technology provides energy efficiency and increased product quality, so that the concept can be licensed to other producers, while the resulting food products become more sustainable.