Depofarma developing cosmetics and nutraceuticals from industrial side-streams

The Italian family company, Depofarma, develops innovative solutions to address patients’ unmet needs in order to optimize the quality of their lives. In this interview, project partner, Paola Dalla Zorza talks about the products they have developed in INGREEN and the importance to their company. In the INGREEN project, Depofarma is developing three innovative products: […]

Mambelli uses a major by-product to create an innovative cheese

Mambelli is an Italian family-run dairy factory established in 1970. It is located in a region called Romagna and produces typical soft and fresh cheeses and dairy products. In this interview, dairy owner and INGREEN project partner, Federica Mambelli talks about the natural preservative developed from the whey sidestream. What products and processes has Mambelli […]

INGREEN at IAFP’s European symposium

Project partner, Edward Sliwinski of the European Federation of Food Science and Technology presented INGREEN at the IAPF – the European Symposium on Food Protection on 4 May 2022. During his presentation, Sliwinski explained that food is wasted in all steps of the food supply chain. This can be caused by inefficiency, which is partly […]

INGREEN workshop on PHAs recovered from wastewater

The second INGREEN workshop ‘Closing the Loop – Transforming paper milling side streams into high-value prebiotics and bioplastics: An industrial Collaboration’ will be held online on 15 March 2022. This event is part of the INGREEN series showcasing key project developments from consortium partners Innoven, Smurfit Kappa, NovaID, Tecnopackaging and Avecom and is hosted by […]

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 at the 35th EFFoST International Conference

Project results from INGREEN will be presented during the BBI special session titled Bio-Based ingredients, on Tuesday 2 November in Lausanne, Switzerland. INGREEN will be joined by two BBI projects namely PROLIFIC and NEWPACK in this special session dedicated to bio-based ingredients. The former is focused on integrated cascades of processes for the extraction and […]

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 […]