Abstract
Membrane filtration processes, especially ultrafiltration (UF), have found increasing applications in the food processing industry over the last 25years. Out of the overall membrane market, it is estimated that 20–30% has been for the food and beverages industry. The objective of this article is to provide a short overview of the recent advances and utilization of UF membrane filtration processes in the food and beverage processing industry, based on the five main areas, namely dairy, plant proteins, natural sweeteners, beverages, and fish and poultry industries. The potential of UF membranes for food processing is highlighted through the success of various types of applications.
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