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Enhanced protein fractionation from protein sources for their use in special food applications

Objective

Whey is a by-product of the manufacture of cheese or casein and is considered a promising raw material for various commercial applications due to its high-value components (e.g. proteins) and its large availability. Around 81 million tons of liquid whey was produced by the approximately 150,000 European cheesemakers in EU-27 in 2011. However, according to the European Whey Products Association (EWPA), only 40% of the liquid whey in Europe is being processed for its utilization in food and human nutrition or in feed applications, while the rest is still being dumped into municipal sewages, mainly by SME dairies. As a liquid waste, whey treatment generates unavoidable costs of around €0.04 per liter. Hence, there is an urgent need to tackle this environmental problem and valorise whey by proposing innovative, energy efficient technologies, with low operational costs and high industrial yields that are able to ensure the economic viability of whey processing for European dairy SMEs.
In this context, our pan-European partnership of SMEs and RTDs from 7 Member States has identified the potential of a highly efficient, selective, gentle and economically attractive electro-membrane filtration (EMF) technology to enhance separation and concentration of proteins and protein peptides from whey. The efficient recovery of functional protein fractions through EMF technology will provide an important source of high-value natural food emulsifiers and protein supplements for various food formulations and nutritional applications, while providing an economic alternative to whey disposal and reducing the environmental impact of European SME dairies.
The EMF technology enhances the separation of molecules with similar weight but different charge and – compared to ultrafiltration – significantly increases filtration yields and reduces cleaning efforts, waste water and membrane replacement costs.
Impact: the proposed technology will provide a cost-effective method to separate protein fractions from whey, which will in the end increase the competitiveness of European SME cheesemakers. We estimate that whey sales of €20.98 million can be achieved within 6.5 years of project completion. By using Whey2Food technology, SME cheesemakers will significantly increase their income and positively contribute to reduce environmental impact.
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Coordinator

FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V.

Address

Hansastrasse 27c
80686 Munchen

Germany

Activity type

Research Organisations

EU Contribution

€ 29 990

Administrative Contact

Christoph Schulte (Mr.)

Participants (10)

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MAGNETO SPECIAL ANODES BV

Netherlands

EU Contribution

€ 313 200

C. VAN 'T RIET DAIRY TECHNOLOGY BV

Netherlands

EU Contribution

€ 257 063

MALTHE WINJE AUTOMASJON AS

Norway

EU Contribution

€ 364 378

INTERNATIONAL FOOD NETWORK

United Kingdom

EU Contribution

€ 190 040

ROVITA GMBH

Germany

EU Contribution

€ 61 315

MEMBRAIN SRO

Czechia

EU Contribution

€ 136 181

UNIVERSITAET HOHENHEIM

Germany

VLAAMSE INSTELLING VOOR TECHNOLOGISCH ONDERZOEK N.V.

Belgium

WILLEMINA CHRISTINA VOGEL

Netherlands

EU Contribution

€ 12 712

SCHWARZWALDMILCH GMBH FREIBURG

Germany

EU Contribution

€ 43 121

Project information

Grant agreement ID: 605807

Status

Closed project

  • Start date

    1 November 2013

  • End date

    31 October 2015

Funded under:

FP7-SME

  • Overall budget:

    € 1 883 915,90

  • EU contribution

    € 1 408 000

Coordinated by:

FRAUNHOFER GESELLSCHAFT ZUR FOERDERUNG DER ANGEWANDTEN FORSCHUNG E.V.

Germany