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FrieslandCampina completes expansion in Borculo
FrieslandCampina Ingredients has completed the production expansion in Borculo. This allows for the production of twice as much whey protein isolate and milk fat globule membrane (MFGM). The site had already resumed full capacity for milk reception earlier.
The factory in Borculo experienced an explosion last year due to two chemical substances coming into unintentional contact. Whey protein isolate (WPI) and milk fat globule membrane are ingredients that play a growing role worldwide in various food segments.
In Borculo, whey is processed from FrieslandCampina cheese factories located elsewhere. The production of whey protein concentrate (WPC) or WPI creates permeate, a lactose- and mineral-rich liquid that remains when proteins and fats are filtered from milk or whey. Permeate is used as a raw material within the food industry, including for lactose production, bakery ingredients, or other applications.
Global demand for high-quality proteins continues to increase. Thanks to the expansion, which was announced in 2023 and is now fully operational, FrieslandCampina Ingredients can supply more high-quality dairy ingredients for applications in infant nutrition, sports nutrition, and medical nutrition.
"This expansion is an important step in our strategy to remain at the forefront of the global protein market and meet growing global demand," says Anne Peter Lindeboom, President of FrieslandCampina Ingredients. "Alongside the acquisition of Wisconsin Whey Protein in North America, this expansion reflects our strategic focus on strengthening global protein capacity."
The Borculo site utilizes advanced filtration technologies to preserve the biofunctionality of the whey, ensuring the quality and functionality of the ingredients. Measures have also been implemented to reduce CO₂ emissions, in line with FrieslandCampina’s broader climate targets for 2030.
Klaas van der Horst
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