FrieslandCampina Invests in Sustainable Cheese Whey Expansion
Friesland, Monday, 9 December 2024.
FrieslandCampina is modernizing facilities in Friesland to boost cheese whey profits with a EUR 50 million investment, focusing on eco-friendly methods to align with climate goals.
Major Investment in Two Frisian Locations
FrieslandCampina has initiated significant renovations at two locations in Friesland, with a total investment of €50 million split between Workum (€30 million) and Gerkesklooster (€20 million) [1]. This strategic expansion comes at a time when the global milk ingredients market is projected to reach USD 118.7 billion by 2034 [3], positioning the company to capitalize on growing market opportunities.
Sustainable Technology Upgrade in Workum
The Workum facility will undergo a major transformation with the replacement of its fifty-year-old gas-powered evaporation system with an advanced filtration installation [1]. This upgrade will enable the facility to process all whey from its cheese factory into high-value WPC (Whey Protein Concentrate) products. The modernization is expected to deliver substantial environmental benefits, reducing CO2 emissions by 6,800 tons and saving 350,000 cubic meters of drinking water annually [1].
Dual-Purpose Enhancement at Gerkesklooster
At Gerkesklooster, FrieslandCampina is implementing two concurrent projects: optimizing whey processing for infant nutrition and installing a new milk reception facility [1]. The whey processing optimization, scheduled for completion by the end of 2025, will increase the production of high-quality whey ingredients for infant nutrition at the company’s Borculo facility. The new milk reception facility, planned for mid-2026, will feature improved water efficiency and reduced maintenance requirements [1].
Strategic Timing Amid Market Growth
This investment aligns with broader industry trends, as the global milk ingredients market is expected to grow from USD 74.7 billion in 2024 to USD 118.7 billion by 2034 [3]. The timing is particularly strategic as sustainability practices in dairy farming and processing are becoming increasingly important to consumers, with leading brands focusing on innovation and environmental initiatives [3].