ZwitterCo Unfiltered returns with Episode 3, expanding the conversation beyond dairy into the broader world of protein processing and emerging membrane applications. Hosted by Jon Goodman (VP of Food Processing & Specialties) and Scott Brown (Senior Business Development Manager), this episode also brings in Leonid Semenihin (Commercial Engineer, Europe) to add a global perspective.
Listen to episode 3 here.
Customer question: What’s the outlook for protein?
The short answer: demand isn’t slowing down – it’s accelerating.
Scott points to a clear trend from the field: protein demand is growing at 7%+ annually, far outpacing traditional dairy categories like cheese, which are closer to 2%.
That gap is driving a major shift in how processors think about value creation. Instead of focusing primarily on cheese, more plants are reconfiguring operations to maximize protein recovery – especially higher-value formats like:
- Milk Protein Concentrates (MPC 70–80%)
- Milk Protein Isolates (MPI >85%)
- Whey Protein Isolate (WPI 90%+)
And it’s not just a U.S. trend. Leonid confirms the same pattern in Europe, where population growth and changing diets are pushing demand for both animal and alternative proteins.
High-protein products are everywhere – from ultrafiltered milk to protein-enriched beverages – and processors are racing to keep up.
The shift from concentration to isolation
The conversation quickly moves beyond demand and into how processing is evolving to meet it.
Scott highlights a key transition happening in dairy plants: More producers are shifting from WPC80 to WPI.
That change sounds incremental, but it fundamentally alters the process:
- Additional front-end separation (microfiltration) to remove fat
- Higher purity targets (90%+ protein)
- Additional membrane steps (nanofiltration) to avoid heat damage
Evaporation alone doesn’t work at this stage – high temperatures denature proteins. So membranes take on a larger role, not a smaller one.
The result: more complex systems, tighter operating windows, and greater reliance on membrane performance.
Nothing goes to waste anymore
One of the more revealing parts of the discussion is how the industry keeps finding value in what used to be waste streams.
Scott walks through the progression:
- First, whey was a problem – then it became a product
- Then lactose became excess – new markets emerged
- Now, even residual streams like ProCream (high protein, high fat) are being commercialized
In some cases, these byproducts are being tailored for highly specialized applications – like infant nutrition, where both protein and fat content are critical.
Beyond dairy: where membranes are expanding
With Leonid joining the conversation, the episode broadens into applications outside traditional dairy. The common thread across these industries is simple: Fouling is the limiting factor.
Anywhere fouling drives down productivity or increases operating costs becomes a strong candidate for newer membrane technologies. Some of the key areas discussed include:
1. Plant-based and alternative proteins
- Pea, soy, and mixed vegetable proteins are growing fast
- Fouling is often worse than in dairy streams
- Process efficiency is a major bottleneck
2. Industrial biotech / downstream processing
- Fermentation-derived products (proteins, enzymes, organic acids)
- Complex separations from biomass
- Wide range of end products, from food ingredients to bioplastics
3. Food & beverage applications (beer dealcoholization)
- Reverse osmosis used instead of thermal processes
- Lower temperatures preserve flavor and product integrity
- Fouling still impacts system economics and water usage
Water reuse: the next frontier
Another theme that comes up repeatedly is water – specifically, how much of it is being wasted. In dairy, water recovery is already part of the equation. Milk is ~90% water, and plants are increasingly capturing and reusing it for:
- CIP systems
- Diafiltration
- General plant operations
But other industries are behind. Scott notes that in vegetable protein processing, diafiltration water is often still sent straight to drain.
Why? Flavor.
Even when recovery is technically feasible, concerns about taste and product quality slow adoption. That said, everyone agrees this is an area poised for change – especially as water costs and sustainability pressures increase.
The bigger takeaway
Episode 3 makes one thing clear – the membrane conversation is no longer just about dairy – and it’s no longer just about filtration.
It’s about:
- Capturing more value from every stream
- Managing increasingly complex separations
- Expanding into new applications where fouling limits performance
- And rethinking water as a resource, not a waste product
Protein demand is the headline, but the real story is what it’s forcing processors to do differently.
And as Jon points out toward the end, this is just the start – there are still entire categories (like starch and sweeteners) that haven’t even been unpacked yet.
Have a question you want us to cover in a future episode? Contact us today.
