PROLIFIC extracts effectively prevent oxidation of meat products
Lipid and color oxidation are the main non-microbial causes of quality loss in ready-to-cook pork products, such as burgers or dry...
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PROLIFIC Newstream
- Sep 27, 2022
New PROLIFIC Publication
A new scientific publication is out! The paper is titled "Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green...
PROLIFIC News
- May 6, 2022
Sustainable use of coffee processing residues
At Science Days Conference (18-19 May 2022) PROLIFIC will report on “Novel solutions proposed for food residues minimization and...
PROLIFIC Newstream
- Jun 25, 2021
A new PROLIFIC scientific publication
On June 19th 2021 the latest PROLIFIC scientific paper has been published in the Sustainability journal. The paper is titled "Monomers,...
PROLIFIC News
- Apr 19, 2021
Third up-scaling campaign for extraction protocols
An exciting next step towards product prototypes. Our partners at BBEPP have successfully up-scaled different PROLIFIC protocols for...
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