FrieslandCampina completes Borculo expansion

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). Previously, the location had already resumed full capacity for milk reception. The factory in Borculo experienced an explosion last year when two chemical substances unintentionally came into contact with each other. Whey protein isolate (WPI) and milk fat globule membrane are ingredients that play an increasingly important role globally in various food segments. Whey from cheese factories of FrieslandCampina located elsewhere is processed in Borculo. During the production of whey protein concentrate (WPC) or WPI, permeate is generated, a liquid rich in lactose and minerals that remains after proteins and fats are filtered from milk or whey. Permeate is used within the food industry as a raw material, among others for lactose production, bakery ingredients, or other applications. The global demand for high-quality proteins continues to increase. With the expansion, which was announced in 2023 and is now fully operational, FrieslandCampina Ingredients can provide 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 a leader in the global protein market and meet the growing worldwide demand, says Anne Peter Lindeboom, President FrieslandCampina Ingredients. In addition to the acquisition of Wisconsin Whey Protein in North America, this expansion reflects our strategic focus on strengthening global protein capacity. The location in Borculo 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 goals for 2030.