Mild Fractionation for Food

Efficiently extracting complex molecules

Climate change and water stress are two major issues concerning industry. Several food companies aim for a reduction of both the carbon and water footprints of production processes by more than 30%. There is a need for new technology to reduce energy use, CO2 emissions and water usage, and to establish a circular economy.

It is the mission of the cluster Mild Fractionation for Food to explore new concepts and technologies for the extraction of complex molecules and proteins from various process flows, and help companies in the food industry to achieve their sustainability and business goals.

ISPT Cluster Mild Fractionation For Food

In the context of the cluster, an enthusiastic group of industrial partners, universities and technology providers are jointly working on:

  • The development of tools for evaluating new processing configurations for agro feedstocks, focusing on product and process functionality, material efficiency and economics;
  • Development and demonstration of mild fractionation technologies (e.g., high capacity membrane systems, industrial chromatography);
  • Case studies for the participating industries.

The cluster Mild Fractionation for Food contributes to the themes of Food, and Heat at the Institute for Sustainable Process Technology.

Join the cluster

The consortium is open for more participants. For more information please use the contact form below to get in touch with cluster director Peter de Jong and program officer Anne van der Zwaan.

Contact the cluster Mild Fractionation for Food

This cluster is always open for new ideas, suggestions and partners to start new innovation or coordination and support actions. Do you want to share ideas or receive more information? Let us know:

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