Industry: Food & Beverage

Membrane filtration technology is widely used in the production of fermented foods such as sake, beer, wine, soy sauce, and vinegar to remove yeast, bacteria, and sediment used in brewing. It is also used to purify and concentrate active ingredients for supplements and functional foods. Compared to conventional diatomite filtration, it delivers consistent flavor without relying on skilled craftsmanship. Filtration operations can also be automated and the work environment improved, enabling total cost reduction across the entire manufacturing process. In addition, membrane filtration makes it possible to produce unpasteurized products such as fresh sake and raw soy sauce.