APV Microparticulation Systems
arrow_backTo the overviewUnlock more value from protein. Create better dairy products.
APV Microparticulation technologies help dairy producers improve protein functionality, enhance texture and mouthfeel, and develop differentiated high-protein products that meet growing consumer demand. By transforming whey proteins into functional ingredients, microparticulation enables manufacturers to create premium dairy and nutritional products while maximizing the value of existing resources.
Whether producing high-protein yogurt, cultured dairy products, protein drinks or nutritional beverages, APV Microparticulation™ supports consistent product performance, improved production efficiency and reduced reliance on stabilizers. Our LeanCreme™ and Cavimaster™ technologies help processors innovate with confidence while maintaining reproducible production and product quality.
Key benefits:
Improve protein functionality and product performance
Create high-protein, lower-fat products with excellent texture and mouthfeel
Increase the value of whey streams and protein ingredients
Improve consistency and reproducibility in production
Reduce reliance on stabilizers
Support innovation across dairy and nutritional applications
To learn more about APV Microparticulation™ and validate your application at our Innovation Centre, visit us at FoodTech 2026, Stand M9654 in Hall M.
This product is added by:
APV
APV process technologies and integrated systems help food and beverage manufacturers improve product quality, increase efficiency and optimise plant performance. From heat transfer and homogenisation to membrane filtration and automation, our solutions combine more than a century of engineering expertise with application support to simplify complex processes.
At FoodTech 2026, learn more about APV SteamRecycle™, which recycles steam vapour in UHT processing to cut energy use, water use and CO₂, along with APV FastFrame, the APV High Pressure Pilot Homogenizer and APV Microparticulation.
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