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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...
PROLIFIC News
Mar 28, 2022


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 News
Oct 30, 2020


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
Dec 9, 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...
PROLIFIC Newstream
Nov 11, 2019
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