Mambelli wins first prize at the Italian Cheese Awards

Congratulations to INGREEN project partner, Mambelli, for winning the “very fresh” category of the Italian Cheese Awards 2021 with their Squacquerone di Romagna P.D.O. al Sale di Cervia. From all over Italy, 1,500 artisanal cheeses were sent in to compete for the title of best dairy products. The victory came thanks to Mambelli’s cheese that […]

Pre-fermented bakery ingredients produced with sustainable biotechnological processes

Industrial prototypes of novel bakery products with pre-fermented ingredients are being developed by INGREEN. These prototypes will have improved shelf life and enhanced nutritional and sensory properties. The pre-fermented ingredients are developed by using a new sustainable biotechnological fermentation process that is based on tailored microbial consortia of GRAS (generally recognised as safe) yeasts and […]

Highlights from the first INGREEN workshop

Access the recordings of the first INGREEN workshop ‘Building a New Biobased Value Chain for Industry: From Lab to Market’ that was held on 19 October 2021. The workshop explored the key learnings from industry and research experts on the development of new functional innovative ingredients from whey side streams for pharmaceuticals, cosmetics and the food […]

INGREEN workshop at Bioeconomy Week Ireland

The first INGREEN workshop ‘Building a new bio-based value chain for industry: from lab to market’ will be held at Bioeconomy Week Ireland on 19 October. During this workshop, organised by our project partner Munster Technological University, we explore the key learnings from industry and research experts on the development of new functional innovative ingredients from whey […]

INGREEN Scientific coordinator elected as new department director at UNIBO

Congratulations to Prof. Rosalba Lanciotti, the Scientific coordinator of the INGREEN project, who has been elected as the new Director of the Department of Agricultural and Food Sciences (DISTAL) at the University of Bologna (UNIBO) based in Italy. With DISTAL’s contribution, UNIBO is ranked number 1 in Italy and 44th in the world for agricultural […]

Join INGREEN at the European Researchers’ Night

The European Researchers’ Night is a Europe-wide public event that showcases the diversity of science and its impact on citizens’ daily lives, in a fun and inspiring way. This year, the event will take place in 29 countries on Friday 24 September 2021. The Food Microbiology research group at the University of Bologna (UNIBO) will […]

4th INGREEN Consortium Meeting

The 4th INGREEN Consortium meeting took place over 1,5 days on Wednesday, 30 June and Thursday, 1 July, 2021 via teleconference. As the project had reached month 24, representatives from all 17 project partners gathered to discuss the progress made in the last 6 months and to share the work planned for the next 6 months. […]

Functional cheeses with accelerated ripening

The INGREEN project is producing novel functional cheeses with accelerated ripening time using a newly developed sustainable biotechnological approach. These cheeses contribute to the bioeconomy as they are produced from the side stream feedstocks from the dairy industry. Our industrial project partner Mambelli, an Italian cheese-making company, is providing caciotta, ricotta, squacquerone whey for the […]

Using industrial side streams in Food, Feed, Cosmetics and Packaging

The INGREEN project is featured in the Open Access Government magazine. In this article Prof. Rosalba Lanciotti, University of Bologna, talks about finding new ways to valorise industrial side streams for use in Food, Feed, Cosmetics and Packaging. The need to address food and paper & pulp waste is apparent when looking at the current […]

Project partners in solidarity with local communities against COVID-19

As the world is facing one of the biggest challenges in the past decades to fight the COVID-19 pandemic, INGREEN partners around Europe are also feeling the impact of national measures to slow down the virus. Fortunately, many INGREEN partners have found practical and creative ways to support their local communities suffering from the effects of […]