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 cheese 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 […]

The scientific approach of INGREEN

In this interview Prof. Rosalba Lanciotti from the University of Bologna talks about the scientific approach taken by the INGREEN project and innovative ingredients and products that have been developed thus far. INGREEN’s scientific coordinator, Prof. Rosalba Lanciotti explains that the scientific approach taken by INGREEN is ‘based on the assumption that only tailor-made biotechnological […]

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 […]

INGREEN in the Top 50 for bio-based innovations

This EU commission report identifies the 50 most significant bio-based innovations for the next 5-20 years. The work conducted in the INGREEN project contributes to these innovations which are driven by advances in life and biological sciences and technologies, and the use of these technologies to produce bio-based products and services. Bio-based innovations can enable […]

The secret to INGREEN’s success

The project mobilizes complementary and multidisciplinary knowledge and skills from academia and industry. The INGREEN project, currently about halfway through, is well on track, despite interruptions from COVID-19 restrictions. According to Prof. Lanciotti, the project’s scientific coordinator, “this is due to the strength of the project consortium based on complementary and multidisciplinary expertise from academia […]

Key steps to create more value from side streams

INGREEN will obtain at least 20% more value than state-of-the-art methods from the project side-stream feedstocks, which are usually considered waste, through six key steps. The scientific approach followed by INGREEN assumes that only tailor-made biotechnological approaches and processes, validated at industrial levels, may overcome the main barriers limiting the production of bio-based ingredients, compounds, […]