Zwitterco Unfiltered: Real Talk on Membranes

Last week, Scott Brown led the ZwitterCo team at the International Whey Conference (IWC) in Chicago, while Jon Goodman joined from Europe to hear the highlights. Protein remained the main topic at the conference, but conversations are shifting to include dairy fat, with WPC80 becoming more popular relative to WPI. Jon and Scott also discuss rising lactose and permeate prices and what attendees are saying about GLP-1 demand in the U.S. and Europe.

What You'll Learn:

• Why dairy fat is becoming part of the protein conversation
• Why WPC80 is gaining ground relative to WPI
• What's behind rising prices for lactose and dried permeate
• How GLP-1 demand is growing in the U.S. and starting to reach Europe
• How higher solids can help reduce whey transportation costs

The Intermountain Milk Process Association (IMPA) marked its 100th annual conference this year in Sun Valley, and Jon Goodman and Scott Brown are back to recap the highlights. Protein dominated the conversation throughout the event, from GLP-1 driven changes in household consumption to a wave of new investment in premium whey production. Jon and Scott break down what they heard from economists, consumer trend experts, and dairy processors alike.

What You'll Learn:

• Why protein was the biggest topic of conversation at IMPA
• How GLP-1 medication use is reshaping household protein demand
• What's behind the $11 billion in dairy processing investment across the industry
• How U.S. and European whey processors differ in premium product conversion
• Why some new high-protein products may stick around longer than others

In this episode of ZwitterCo Unfiltered, Jon Goodman is joined by Scott Brown and Leonid Semenihin to answer customer questions about cleaning programs for membrane systems. The team compares how ultrafiltration, reverse osmosis, and nanofiltration systems are cleaned in North America versus Europe, and discusses why those programs can look so different depending on region, feed stream, and system design.

The conversation covers the use of high pH, high temperature (PHT) cleaning in Europe, the shift away from chlorine-based sanitization, and why some European customers are now testing peracetic acid as an alternative to thermal sanitization on larger systems.

Jon, Scott, and Leonid also talk through the enzymatic cleaning steps used for plant protein fouling, the role of surfactant type in cleaner selection, and how ZwitterCo Evolution membranes can reduce or eliminate certain steps in a cleaning program due to their anti-fouling properties.

What You'll Learn:

• What temperature and pH limits apply to ZwitterCo Evolution membranes during operation and cleaning
• How PHT cleaning works in Europe and why chlorine-based sanitization has fallen out of use there
• Why some customers are moving from thermal sanitization to peracetic acid on complex systems
• How enzymatic cleaning steps for plant protein fouling can require multiple enzyme types
• How cleaning programs vary even within the same country based on feed, water hardness, and plant age
• Where anti-fouling membranes can reduce cleaning time and eliminate certain wash steps entirely

Fresh from the Membrane Technology Forum in Minneapolis, Jon Goodman and Scott Brown discuss the industry's increasing focus on protein recovery, product value, and process optimization.

From protein shortages and ultrafiltered milk to acid whey opportunities and membrane performance testing, the conversation highlights how dairy processors are looking for every possible way to capture more value from every pound of milk.

What You'll Learn:

• Why protein recovery was a recurring topic at MTF
• The impact of protein demand on dairy processing strategies
• How processors are measuring and reducing protein losses
• Where acid whey processing may create new revenue opportunities
• Why commercial validation matters more than lab-scale results
• How membrane suppliers and OEMs are supporting industry innovation

In this episode of ZwitterCo Unfiltered, Jon Goodman is joined by Lyndsey Pence, industry-recognized membrane nerd, to dive into the fundamentals of membrane chemistry, membrane manufacturing, and what makes ZwitterCo’s zwitterionic technology different from conventional filtration membranes.

The conversation explores the evolution of membrane technology from early cellulose acetate RO membranes to modern thin film composite RO membranes and various UF membranes used in today’s dairy and food processing applications. Jon and Lyndsey also discuss how membrane structure impacts fouling resistance, protein retention, lactose passage, cleaning requirements, and long-term productivity.

What You’ll Learn:

• How ZwitterCo’s zwitterionic membranes differ from conventional membranes 
• How membrane structure impacts protein retention and lactose passage 
• The difference between asymmetric and thin-film composite membranes 
• Why pore size distribution matters in ultrafiltration performance 
• How membrane manufacturing conditions influence separation characteristics 
• The role of zwitterionic chemistry in resisting fouling and improving productivity

In this episode of ZwitterCo Unfiltered, Jon Goodman and Scott Brown record live from CheeseExpo, sharing what they’re hearing directly from food & dairy processors across the industry. With record attendance and strong market conditions, the conversation reflects a sector focused on growth, efficiency, and maximizing output.

The discussion covers rising protein demand, the continued shift toward higher-value products like MPC, MPI, and WPI, and how some plants are beginning to rethink traditional processing steps. Jon and Scott also dive into technical conversations from the show floor, including replacing nanofiltration (NF) with superfiltration (SF), simplifying cleaning programs, and reducing reliance on enzyme washes.

What You’ll Learn:

• How processors are shifting toward MPC, MPI, and WPI production
• Why some plants are evaluating SF as a replacement for NF
• How simplifying cleaning programs can reduce downtime and operating costs
• Where enzyme steps are being reduced or eliminated in cleaning programs
• How dairy processors approach testing and qualifying new membranes

In this episode of ZwitterCo Unfiltered, Jon Goodman is joined by Scott Brown and Leonid Semenihin to answer a customer question about the global outlook for protein. From dairy protein ingredients to plant-based proteins and new food applications, the team explores how rising demand is shaping membrane processing around the world.

The discussion covers the shift toward higher-protein dairy products like milk protein concentrate (MPC), milk protein isolate (MPI), and whey protein isolate (WPI), along with the growing role of plant proteins and fermentation-based production. Jon, Scott, and Leonid also highlight several emerging membrane applications – including downstream bioprocessing, beer dealcoholization, and water reuse – where fouling and operating efficiency are major considerations.

What You’ll Learn:

• Why global demand for protein is expected to continue growing rapidly
• How dairy processors are shifting toward higher-protein ingredients like MPI and WPI
• Why plant proteins often create more challenging fouling behavior than dairy streams
• How membranes can be used for beer dealcoholization while preserving flavor
• Where membranes are being used in downstream fermentation and biotechnology processes
• How processors are thinking about water recovery and reuse in food production

In Episode 2 of ZwitterCo Unfiltered, Jon Goodman and Scott Brown answer common customer questions then dive into one of the most revealing topics in membrane troubleshooting: element autopsies.

From glue lines and wrinkles to brittle membrane folds and unexpected debris, membrane autopsies can tell you exactly what’s happening inside your system, and why performance may be slipping over time. In this episode, Jon and Scott share real-world stories from dairy and food plants and explain how autopsies help troubleshoot failures, fine-tune cleaning programs, and prevent repeat issues.

What You’ll Learn:

• How anti-fouling membranes enable simplified cleaning programs and reduced downtime
• What membrane autopsies reveal about fouling, wrinkles, cracks, and leaf damage
• How overcleaning and aggressive washes can weaken membranes over time
• The most common “surprises” found inside failed membrane elements
• Why element weight can be a major clue during troubleshooting
• Why ZwitterCo elements typically don’t require system modifications

Episode 1: Why Anti-Fouling Membranes Are Changing Protein Processing

In the debut episode of ZwitterCo Unfiltered: Real Talk on Membranes, Jon Goodman and Scott Brown break down why operating flux matters more than clean water flux in protein concentration.

Drawing from real food and dairy plant experience, they explore how anti-fouling membranes deliver higher productivity, easier cleaning, and better performance overall. They also share a real-world case that eliminated biofilm and removed the need for the enzyme wash - simplifying the cleaning program.

What You’ll Learn:

• Why higher operating flux is possible even with lower clean water flux
• How anti-fouling membrane surfaces create thinner gel layers and better performance
• The real impact of simpler cleanings on uptime, chemical usages, and production
• How higher flux at high solids is attainable without more equipment
• A real-world example of biofilm elimination in a seal water reuse system