INGREEN – Newsletter 4

In this edition of the INGREEN newsletter, we share research results on pre-fermented bakery ingredients and functional cheese with accelerated ripening, produced by the biotechnological processes developed in the project.

Our project results have been presented at several events throughout Europe, such as at the Bioeconomy Week in Ireland. If you weren’t able to attend, then you will be pleased to know that a recording of the full INGREEN workshop with key learnings on the development of new functional innovative ingredients from whey sidestreams can be viewed on our website.