From Waste to Value: Rethinking Whey Streams for Functional Ingredient Development

Whey has long been treated as a secondary output of cheese production—but today, it represents a significant opportunity for innovation and value creation. In this webinar, SPX FLOW expert Steffen Hansen, Subject Matter Expert, Membrane Filtration and Microparticulation, explores how advances in processing are transforming whey into high-value functional ingredients that enhance texture, stability and nutritional performance.

Through the use of microparticulation and membrane filtration, dairy producers can modify whey proteins using controlled thermal and mechanical treatment—unlocking new functionality that supports product development, simplifies formulations and improves overall process efficiency. The session will also highlight how different approaches, including LeanCreme™ and Cavimaster™, influence key product attributes such as creaminess, viscosity, suspension stability and mouthfeel across applications like yogurt, beverages, cheese and frozen desserts.

Whether you're focused on R&D, operations or innovation, this webinar provides practical insights to help you maximize the value of your whey streams while supporting more efficient and sustainable production.

Top 3 Takeaways:

• Turn whey into a value-added ingredient that enhances texture, stability and mouthfeel
• Unlock new product opportunities across a range of dairy applications
• Improve efficiency and reduce waste through smarter processing approaches