FrieslandCampina Ingredients will double the production of its whey protein isolate and milk fat globule membrane (MFGM), through an expansion of its Borculo, Netherlands plant.
 
“As consumers of all ages become more proactive about their health and well-being, and that of their families, they’re increasingly looking for specialized ingredients that bring the benefits they value. As a result, now is the perfect time to bolster our production of two key ingredients for the performance, active, and early life nutrition markets. Thanks to our agility and technological expertise, we’re ensuring that we’re delivering the high-quality, uncompromising ingredients that will help consumers with special dietary needs or preferences to get the most out of life, always,” said Herman Ermens, president of FrieslandCampina. 
 
“I truly believe that the future of whey lies in higher-performance, specialized ingredients that make the most of dairy’s nutritional profile. With over 100 years of experience in dairy proteins, from research to processing technology and application know-how, this upscaling reflects our commitment to delivering premium whey ingredients and supporting our customers in meeting evolving consumer demands.”
 
Growing Demand for Specialized Ingredients
 
Demand for high-quality whey protein has grown significantly in recent years, especially in specialized applications like protein bars, shots, and waters, reported FrieslandCampina. According to the company, the early life nutrition and the performance and active nutrition markets have a strong appetite for whey protein isolate and MFGM ingredients respectively, due to their unique benefits.
 
Whey protein is valued for its amino acid composition and ease of incorporation into a wide range of beverage and powder applications which require specific qualities and characteristics. Meanwhile, MFGM has been traditionally marketed for early life nutrition applications, for which it is backed by a growing body of evidence supporting its beneficial effect on cognitive and immune support. There is a growing interest in its potential for adult nutrition applications as well, due to suggestions of its potential cognitive and gut health benefits.
 
The new expansion is expected to commence commercial production in early 2026. As capacity grows, FrieslandCampina Ingredients will use a combination of filtration processes to preserve whey’s bio-functionality, ensuring both quality and efficacy of the final ingredients. The expansion will be in line with the company’s planned integral reduction of carbon dioxide emissions for its Borculo plant in line with its 2050 climate plan.