Join Us for A Webinar Focused On:
Microparticulation
FROM WASTE TO VALUE
Rethinking Whey Streams for
Functional Ingredient Development
Thursday, October 22, 2026
12:30 AM CDT
11:00am India/12:30pm Thailand/1:30pm China/1:30pm Singapore/2:30pm Japan/4:30pm Mel Australia
Discover how whey—once treated as a by-product—can be transformed into a high-value functional ingredient that enhances texture, stability and nutrition in dairy products. This webinar explores how advances in membrane filtration and microparticulation enable producers to unlock new performance from whey proteins through precise thermal and mechanical processing. Learn how different approaches, including LeanCreme™ and Cavimaster™, influence creaminess, viscosity and mouthfeel across applications like yogurt, beverages, cheese and frozen desserts. Gain practical insights to support product innovation, improve efficiency and maximize the value of your existing whey streams.
Register now
| WHAT YOU'LL LEARN BY ATTENDING: - Unlock new product performance: Learn how to enhance creaminess, stability, and mouthfeel in dairy products using functional whey proteins. - Maximize the value of existing streams: Discover practical ways to turn whey from a low-value by-product into a high-impact ingredient. - Improve efficiency and sustainability: Explore processing approaches that reduce waste, simplify formulations, and support more resource-efficient operations. |
Learn from your host and subject matter expert
Our expert(s) will educate, enlighten and present processing solutions that could solve your biggest challenges.
