IDM ¦ Events
Water in the Food Industry
1st IFC Water Congress in Herning, Denmark
About 80 participants from several countries visited the 1st IFC Water Congress
34 · January/February 2022 ¦ international-dairy.com
to manufacture one metric ton of product. Westhoff confirmed
that saving water is an important subject but given the cheap price
of well water in many places, priorities sometimes change. FrieslandCampina
has chosen to optimise processes, especially CIP, and
to build best practice solutions that are shared company-wide. An
international paper on water re-use is in preparation so that the
about 70 plants operating in 38 countries may benefit from wellproven
concepts in the group. Besides re-use of water from bioreactors,
FrieslandCampina also opts for smart CIP processes and
caustic recovery. Overall target is to reduce water consumption by
2% every year and in the end get to a fully circular water use.
"Technical water"
Thomas Lauritsen (photo), Senior Project Manager, and Anders
Harpøth, Project Manager Arla Foods Ingredients, explainded a
brand new project at Danmark Protein (DP, part of AFI) in Videbæk,
Denmark. So far, the plant has been re-using 58% of its
total water intake. Together with technology and engineering suppliers,
DP has built a plant that can turn up to 500 m³ from a daily
total of 900 m³ of clean water into what they call technical water.
The 900 m³ flow from the waste water treatment plant used to be
About 80 participants from a number of countries were
present at the IFC Water Congress that was held on 6
and 7 October 2021 in Herning, Denmark. The event
informed about the state of the art in water saving,
water management and water stewardship with a special focus
on dairy and food. IDM took part in this very interestng and well
organised congress.
William Sarni, Founder and CEO of Denver-based Water
Foundry, proposed that companies should make their water management/
water stewardship into a business model for growth
and added value moving it all beyond footprint focus. The climate
change puts food security at risk, he said, and simply paying more
for water will not work. Sarni presented a large number of startups
and established firms that can help food manufacturers in defining
their water strategy. First help may very well be given by WWF and
other NGOs that have built solid knowledge in water issues.
FrieslandCampina’s perspective
Gerrit Westhoff, Business Group Technology Director, Friesland-
Campina, presented the water perspective of an international
dairy co-op. In average, FrieslandCampina needs 4.81 m³ of water
6.
-
7. OCTOBER
2021. MCH MESSECENTER
HERNING
/international-dairy.com
