Hidden qualities of PROLIFIC food products
An analytical insight into the nutritional value of fortified bread at Creator Workshop on 30-31 March 2022. Tullia Tedeschi of partner...
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PROLIFIC News
- Oct 30, 2020
PROLIFIC Newsletter – insights into work and results
Our PROLIFIC Gazette provides you a condensed update of our project activities and achievements. This issue features initial findings...
PROLIFIC Newstream
- Dec 9, 2019
PROLIFIC presence in BBI JU Stakeholder Forum 2019
PROLIFIC project participated in the BBI JU Stakeholder Forum 2019, which took place in Brussels (Belgium) on December 3&4th, 2019. The...
PROLIFIC Newstream
- Nov 11, 2019
New product! Bread made with peas and chickpeas proteins
The proteins contained in the baked goods have been extracted following environmentally sustainable aspects, and the concentration...
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