PROLIFIC NewstreamDec 16, 2019The impact of BBI-JU projects to SDGsA new study by the Bio-based Industries Joint Undertaking (BBI JU) summarises the contribution of its projects to the Sustainable...
PROLIFIC NewstreamDec 9, 2019PROLIFIC presence in BBI JU Stakeholder Forum 2019PROLIFIC project participated in the BBI JU Stakeholder Forum 2019, which took place in Brussels (Belgium) on December 3&4th, 2019. The...
PROLIFIC NewstreamNov 11, 2019New product! Bread made with peas and chickpeas proteinsThe proteins contained in the baked goods have been extracted following environmentally sustainable aspects, and the concentration...
PROLIFIC NewstreamNov 9, 2019PROLIFIC participates in BBI JU Stakeholder Forum 2019Join PROLIFIC and 100 other BBI JU granted project and BBI JU partners on 4 December 2019 in Brussels for the BBI JU Stakeholder Forum...
PROLIFIC NewstreamNov 7, 2019Baked goods containing fungi by-productsFirst round of PROLIFIC goods are ready to be served! The pictures show the first attempts to incorporate fungal residues into a...
PROLIFIC NewstreamOct 27, 2019PROLIFIC participated in ANUGA 2019Anuga, the world’s largest trade fair for food and beverages, breaks new grounds for the developments of the entire industry. It is one...
PROLIFIC NewstreamOct 3, 20191st PROLIFIC Workshop was a success!On 11-12 September 2019, the PROLIFIC consortium organised a highly successful workshop on "Residual biomasses for eco-compatible and...
PROLIFIC NewstreamSep 10, 2019PROLIFIC in Food Hub MagazineOur colleagues over at IRIS, has publidhed a very interesting article in the latest issue of Food Hub Magazine
PROLIFIC NewsteamJul 12, 2019PROLIFIC organizes "Residual Biomasses for Eco-compatible and Sustainable Food Packaging" workshopOn behalf of the PROLIFIC Consortium we are delighted to announce that we are organizing our first workshop, titled "Residual Biomasses...