Whey2Food

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

Whey resulting from cheese production contains valuable proteins that still often remain unused. By refining an electromembrane process initially investigated at the University of Hohenheim, the Whey2Food project consortium is investigating how to selectively obtain high-quality whey proteins fractions to enrich foods and enhance their nutritional or technological-functional properties. Compared with ultrafiltration, the optimized technique fractionates and concentrates whey proteins and hereby increases production yields while reducing cleaning efforts.

Whey2Food

Project information

Project title

Whey2Food – Enhanced protein fractionation from protein sources for their use in special food applications

 

Project duration

November 1, 2013 – October 31, 2015

 

Project partners

  • Fraunhofer IGB (Germany), Coordination
  • Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB (Germany)
  • Magneto special anodes B.V (The Netherlands)
  • C. van 't Riet (The Netherlands)
  • MALTHE WINJE Automasjo (Norway)
  • International Food Network (United Kingdom)
  • MemBrain s.r.o. (Czech Republic)
  • Rovita (Austria)
  • University of Hohenheim (Germany)
  • VITO (Belgium)
  • Christa Vogel (Germany)

 

 

 

Funding

The research leading to results in this project receives funding from the European Union's Seventh Framework Programme (FP7/2007-2013) under grant agreement n°605807.

flag eu