Whey Ultra Thermos® and Ultrafiltration 5: Sooro Renner invests over R$40 million in technologies

Investing in technology and product quality is a constant initiative for Sooro Renner. The latest developments are the Whey Ultra Thermos® and Ultrafiltration 5 projects, with investments of approximately R$40 million.

The Whey Ultra Thermos® project is innovative and will allow Sooro Renner customers to have access to a new product for the formulation of “ready to drink” beverages, yogurts, ice creams, processed cheeses, among others, with high protein content that require high-intensity thermal treatments. The technology of Whey Ultra Thermos® allows for thermal stability and the development of low-fat or even fat-free products without losing the creaminess sensation to the consumer’s palate.

The Ultrafiltration 5 project is an expansion of the production capacity of whey protein concentrates and isolates (WPC and WPI). This initiative will enable the company to significantly increase its production volume of proteins.

With these new projects, Sooro Renner takes a productivity leap with an increase of approximately 100 tons of whey solids per day, corresponding to a volume of 1.6 million liters of whey. The Ultrafiltration 5 technology allows for the fractionation and concentration of whey proteins by the difference in molecular mass between proteins and other components of whey, such as mineral salts and lactose. The new Ultrafiltration 5 plant will primarily be dedicated to the processing of Whey Protein Concentrate 80% and Whey Protein Isolate 90%.

According to William da Silva, CEO of Sooro Renner, “With the implementation of these two projects, the advantage for Sooro Renner will be the possibility of consolidating itself as the largest and most innovative processor of milk-derived whey in Brazil. In addition, it may provide greater flexibility in its production processes regarding cost optimization, quality, and increased portfolio.”

The new technologies provide advantages for customers, such as more product offerings, the ability to plan their business growth securely, and develop innovative products for which there were no specific raw material offers.

In summary, Sooro Renner’s investment in these technologies allows the company to increase productivity and maintain its position as the largest and most innovative processor of milk-derived whey in Brazil, while also offering greater flexibility and innovation for its customers.

The Whey Ultra Thermos® project is innovative. This technology will allow Sooro Renner’s customers to have access to a new product for the formulation of “ready to drink” beverages, yogurts, ice creams, processed cheeses, among others, with high protein content – that need to be subjected to high-intensity heat treatments.

Whey Ultra Thermos®, in addition to thermal stability, also allows the development of products with low or even fat-free content, without losing the creamy sensation to the consumer’s palate. As previously occurred with its high-protein products, Sooro Renner is the only company in Brazil to have this technology.

The Ultrafiltration 5 project is an expansion of the production capacity of whey protein concentrates and isolates (WPC and WPI). This initiative will allow the company to significantly increase its protein production volume.

The technology embedded in this project is based on the fractionation and concentration of whey protein through the difference in molecular mass between proteins and other components of whey (mineral salts and lactose). In addition to scaling up the production of high-protein products, this project also enables the growth of whey permeate production volumes, a product that has a considerable increase in demand in the Brazilian market.

MILLIONS OF LITERS

The capacity of the Marechal Cândido Rondon Plant is to process the equivalent of 3.5 million liters of fluid whey per day. Adding the Marechal Cândido Rondon Plant in Paraná and the Estação Plant in Rio Grande do Sul, the daily capacity is to process the equivalent of 4.75 million liters of fluid whey per day.

With these new projects, Sooro Renner takes a productivity leap with an increase of approximately 100 tons of whey solids per day, corresponding to a volume of 1.6 million liters of whey.

“Ultrafiltration 5 is a continuation of what we have been doing for a long time,” highlights Sooro Renner’s CEO, William da Silva. “We are growing our production and working more and more on quality, serving our customers in the best way possible, making it possible for us to produce what the customer wants.”

PROCESSING SPECIFIC PRODUCTS

The new Ultrafiltration 5 will be primarily dedicated to the processing of Whey Protein Concentrate 80% and Whey Protein Isolate 90%. The Whey Ultra Thermos® plant will exclusively produce “Protein Concentrates of different protein concentrations” with stability to high-intensity heat treatments, including UHT.

MORE INNOVATIVE PROCESSOR

With the execution of these two projects, the advantage for Sooro Renner will be the possibility of consolidating itself even more as the largest and most innovative processor of milk-derived whey in Brazil. In addition, it will be able to provide greater flexibility in its production processes regarding cost optimization, quality, and portfolio expansion.

Customers also have advantages with these innovations, such as: more product offerings, the possibility of planning their business growth with security, and developing innovative products for which there was no offer of specific raw materials until then.

ADVANCES

“The new projects point to growth not only in quantity but also in technology and improvement of our products,” says the CEO. “With the technology increment of these new projects, Sooro Renner advances and takes a big step as UF05 will enable the production of larger volumes of WPC80 and WPI. This advance provides greater security to its raw material suppliers,” Silva emphasizes.