Filter Factor for Plant-Based Beverages

The global demand for plant-based food and beverages is exploding. For the consumer, product decisions are based on texture, taste and mouthfeel. For manufacturers, it hinges on starting with the right base. SPX FLOW, Inc., is upping the quality factor for plant-based beverage manufacturers with its new technology for plant-based concentration using APV membrane filtration. This innovation provides clean label products of higher nutritional value. Benefits include a greater yield, higher single-source protein content and a more sustainable process compared to traditional methods using evaporation and chemicals. The end result is a win-win: a cleaner, better product for the customer, and a more sustainable, versatile and higher-yielding result for producers.

SPX FLOW, a process solution provider for the industrial, nutrition and health markets for over a decade, developed the APV membrane filtration technology. The solutions, designed based on processing needs, include process filtration like microfiltration and ultrafiltration for fractionation, concentration, and standardization of plant protein. Additionally, nanofiltration and reverse osmosis systems are available for solids concentration, valorization of subproduct, and water recovery.

“Our history of supporting membrane filtration solutions for the industry comes from our decades-long record with the dairy industry,” says Allan Vangsgaard, Global Product Manager for Nutrition & Health. “More recently, we’ve seen the movement and increase in plant-based products. Keeping in line with our efforts for con stant innovation, our team has worked to develop our knowl edge and expertise in the plant-based sector. That’s where this new develop ment for membrane technology has come from — our vast work for improvement and optimization to benefit our customers.”

The basics of the technology itself stem from membrane filtration techniques used in dairy and translate well for a wide range of solutions designed to fit various plant sources, including soy, oat, nut, rice, pea and more that are used in plant-based beverages. “Every dairy plant is different, so we’ve grown accustomed to working with customers to develop a tailored processing system that fits their needs based on their unique situation,” says Vangsgaard.

Plant-based processing has similar challenges due to the highly variable raw products and the various end-product demands. The big challenge is there are so many content variables that need to be understood, from pro cess flow, protein and fiber content, product tempera ture and much more. Many moving parts come together, and one must understand each area, from pumps to valves to filters, to create the right end-product.

“That’s where this technology comes into play — the components aren’t new per se, but how we use and implement them is new and innovative,” says Vangsgaard. “I like to think of it as if it’s like an orchestra. All the musicians and instruments work together to produce a singular song. The conductor understands the timing and elements needed to meld together seamlessly. Our experts are the conductors when it comes to designing end-to-end solutions for processing equipment.”

Higher Protein-Producing Technology

“It comes down to the setup and the process of the system overall,” says Vangsgaard explaining how it all works. “There are different particles and variables in plant-based sources than there are in milk. The protein content in nuts, grains and legumes varies much more than in milk. This changes the process, such as flow rate, membrane type, pressure, cycle loops and more. Compared to traditional plant- based concentration, which involves chemicals or evaporation, there’s no need for additives with the membrane filtration process. By using a membrane instead, processors can stick with a singlesource ingredient filtered to a higher concentration of nutrients.”

SPX FLOW has state-of-the-art, collaborative Innovation Centers throughout the world to work with customers to test, develop and perfect their critical manufacturing processes. The Silkeborg Innovation Facility in Denmark has a complete membrane filtration setup to test all parameters for nuts, grains and legumes, such as flow, temperature, concentration, etc., and document how they impact the entire process. These tests provide a holistic view of the quality and result, and of the equipment and process itself.

“We continue to add new sources as the markets develop to support our customers so they can stay innovative,” says Vangsgaard. “It’s a benefit to not only emerging producers in the market but those established companies looking to innovate their existing products, as well. Plant-based processors have faced a challenge – their products are usually lower in protein compared to dairy, and this solution can help with that, as it improves the nutritional value for the consumers.”

Specializing in end-to-end solutions, from design to operations to maintenance, SPX FLOW fully understands the components and systems for processing plants, but also all the parameters to make successful products. “As we see more and more of our customers entering the plant-based sector,” notes Vangsgaard, “we are working with them to help position them as leaders in the field whenever possible.”