Our Mission

Product quality is critical for the food and beverage industry, and while the requirements vary across each market segment, the commitment to safety is constant.

From producing dairy products to ensuring the integrity of each unique bouquet and flavor intensity in a bottle of wine, everyday Pall is there, helping customers improve product quality, maximize yield, reduce operating costs and safeguard health.

Our ability to identify and solve customers’ complex challenges is why Pall is a Food & Beverage leader in filtration, separation and purification solutions. With our unique breadth and depth of application knowledge and a diverse product offering in critical applications, Pall leverages our strong global network to apply learnings and innovation in one industry to accelerate innovation in others. 

It’s how we’ve approached our calling since 1946, pushing the limits of science and technology, solving challenges that customers believe are unsolvable.

Learn more by visiting our website or reading our blog. You can also shop online, anytime.


The objective of final filtration is to ensure the removal of wine spoilage organisms that can cause refermentation, off flavors or turbidity post bottling. The typical wine spoilage organisms include yeasts, lactic bacteria and acetic bacteria.

Since wine final filters are the last filtration step prior to bottling they are therefore the most critical filtration step and will help ultimately ensure brand protection.

Reliable, reproducible, easy testing - why wait days to get results?
The GeneDisc Rapid Microbiology System helps to provide microbial test data in as little as two hours, using a simple to use, robust and cost effective platform based on quantitative Polymerase Chain Reaction (qPCR) technology. Using the GeneDisc Rapid Microbiology System represents an attractive alternative to existing microbiological methods.


Pall Corporation

25 Harbor Park Dr.

Port Washington, NY 11050


Phone: 516-484-5400


  • To meet the product quality required by the market, olive oil undergoes a decanting or centrifugal step, during which water and other suspended materials are separated from the oil in order to make it transparent. The drawback of this process is that centrifuges are not able to remove all water from the oil. Remaining water is still present and causes a liquid phase separation on top of the olive oil. While thin cellulose papers are used as adsorbers to remove these water traces there are more efficient, time-saving solutions available.

  • When olives are processed into oil, the oil that is released dissolves the skin waxes and ends up in the oil and can have a negative impact on the quality of the olive oil, causing cloudiness upon precipitation. Variation in final product quality can necessitate reprocessing of the oils with multiple filtration passes which impacts productivity. Here we explore proven and cost-effective solutions for de-waxing olive oils.

  • Learn more about how new trends in the food and beverage industry are driving evolution of the flavor market. These insights will make you reevaluate your manufacturing and filtration processes.

  • In order to preserve protein’s natural functionalities, the production process must minimize potential denaturation effects induced by thermal, chemical or mechanical stress and prevent carrying natural contamination such as suspended solids, bioburden, fat and antinutritional factors. This paper reviews different filtration techniques used in the industry and offers insights into how the process effects the final product.

  • High in acid content, vinegar (especially white vinegar) is self-preserving with an almost indefinite shelf life. However, with consumer expectation for a clear product, vinegar is clarified after acetic fermentation to remove suspended solids including Acetobacter and other microorganisms. In this chemically aggressive application, these modules suffer from operational limits that may dramatically reduce service life, therefore increasing operating cost. A solution with exceptional mechanical strength, thermal and chemical stability provided a reliable and durable solution that could withstand long-term exposure to acetic acid.

  • Over the past three decades, global olive oil consumption has nearly doubled. The biggest challenges facing olive oil producers today is consistently providing high-quality olive oil with processes that are cost-effective and reduce product loss. Having the right filtration technology in place is essential to the provision of quality olive oil in this growing market.

  • Every year, an olive oil producer dealt with a significant volume of high wax oils in their production; such oils commanded only a low market price. By implementing a specific type of filtration after settling and decantation, the customer realized excellent filtrate quality, which provided a three to four-fold increase in its commercial value.

  • As the flavor industry continues to grow, flavor houses must adjust to rising consumer demand for innovative, high-quality flavors while meeting requirements for product clarity and purity. Selection of the right filtration technology becomes critical to achieving these goals as flavor producers must overcome multiple processing challenges while keeping costs low. In this application note learn how a major flavor manufacturer implemented a one step, single-pass filtration solution to address the diverse requirements and challenges of their many products.

  • In a highly competitive market, flavor manufacturers face a variety of challenges in the processing of citrus fruits. Having garnered a significant amount of popularity with consumers in recent years, it’s more important than ever to use effective technology throughout the process. For manufacturers who are committed to developing and improving the application of their products, Pall can help.

  • The goal of flavor filtration is to achieve better clarity, microbial reduction, protection of downstream equipment. While all separation equipment must be as selective, quality-friendly and flexible as possible to reliably separate the different sources of turbidity, it is important that these processes don’t negatively influence or reduce quality-relevant substances.

  • In today’s diverse food and beverage market, consumers are looking for “better for you” products but don’t want to compromise on taste or quality. The flavor industry, driven by this consumer demand, is tilting towards everything natural and organic. With a market expected to reach $36.6 billion by 2024, understanding the top 4 flavor trends and growth drivers becomes mission-critical to your success.

  • You’ve heard of the IoT but what is it? How can it impact your winery and filtration process?

  • Removing turbidity after fermentation and maturation is the first step in achieving beer clarity and stability. Post clarification, colloidal and microbial stabilization are the key steps to achieve a beer in the appealing appearance which makes filtered beer so successful in the market.

  • In terms of COVID-19’s impact on the food and beverage industry, consumers are cooking at home and seeking food and ingredients that support overall health. It’s important to consider how these new behaviors will shape the future of the food and beverage industry for 2021 and beyond. Pall has looked at four trends and their potential impacts on food and beverage manufacturers. Read on to learn more.

  • With cannabis oils making up a significant amount of the market, processors are trying to keep up with demand while simultaneously trying to keep costs down. But how can you identify areas where you can save money? Cannabis companies might consider filtration solutions to improve their process, thus enabling them to run their business at lower operating costs.

  • Spirits such as whisky are very fragile and sensitive liquids. Water and alcohol levels in the spirit influence the solubility of turbidity inducing substances. Once a whisky cools some of the compounds, specifically the esters and the fatty acids, stick together. The small particles that are formed give the spirit a cloudy or hazy appearance. This is referred to as chill haze. Read more about analyzing your current process and making some changes can improve performance to achieve a cloud-free whisky.

  • Even if you are already employing sustainable methods in your processes, filtration technologies can still bring further improvements. For example, did you know that filtration technologies can improve your overall process efficiency and reduce your OPEX, thus supporting more sustainable manufacturing practices? It’s worth investigating the options available, such as using membrane-based filtration systems to achieve optimal results.

  • In food and beverage production there is often a need for particle removal filtration of liquids and gases, with the goal of achieving high product quality while driving down manufacturing costs.

    Filters are available with many types of filtration materials, designs, performance characteristics, and separation mechanisms, so much so that their proper selection can seem daunting. This article focuses on a narrower discussion about particle removal performance in liquids with cartridge and bag filters, i.e. in the microfiltration range of over 0.1 micron, and the filtration mechanisms involved.

  • While adjusting to the latest consumer trends is key, flavor houses must also meet requirements for clarity and purity. Selection of the right filtration technology is critical in achieving these goals as flavor producers must overcome multiple challenges.

  • For food companies, specifically poultry businesses, accurate testing procedures that are quick and effective can help control contamination levels and ensure quality and consistency. Consumers are counting on companies that have these high standards. The early detection and identification of the presence of contaminant microorganisms, with rapid pathogen testing methods, is crucial.