We have experienced that brines in the Food and particularly the Dairy industry are enormously complex. So complex, in fact, that traditional treatment concentrating technologies are struggling to process these brines. We see that the brines are made up from several streams, each composed differently. This varying mixture is partially caused by a high organic content in the streams, increased salinity, highly varying pH values.

So, every brine is completely different. This poses a major challenge. The implemented technology must be capable of adapting to the brine being treated. When brines are not properly processed, harmful substances may remain in the effluent that is discharged into the environment. This can cause environmental damage with all its consequences or financial fines.