The development department of Prolactal is fully focused on the needs and technical processes of our customers, and reacts flexibly to their recipe optimisation specifications. In close partnership with customers and public research institutions, we create individually-adapted and highly functional product solutions made from the valuable raw material that is milk. Our experts put to good use the existing synergies within the Artax Group via its third-party research institute Biomerx GmbH and are happy to put at our partners' disposal their market and product know-how. In April 2011 Artax Holding has hired an expert for product development who has previously worked in one of the leading international food companies, and who is responsible for product development projects in the various group member companies.

The main areas of development are in the ice cream, chocolate and baby food industries. For these customers, lactose reduced products as well as de-ionised products are being developed. For the latter ones, a whey de-ionisation plant, which works on the basis of cation and anion exchangers, is in use. Naturally the plants are used for the production of organic products, too.

Examinations into the effects of new galactooligosaccharides (GOS) and possible production methods are carried out in collaboration with various universities, and procedures for the extraction of further prebiotic substances of high nutritional value from whey developed. The focus of this research is on fibres, which have a positive effect on the intestinal flora and strengthen the immune system.

Numerous co-operations guarantee Prolactal's optimal research conditions. In addition, our innovation team of the Hartberg plant have access to a spray tower, which they can use for their research purposes. Examples of current developments are our extra sour whey powder ("Lactocid 16") for bakery and sausage products, cream base that comes in many different flavours, as well as lactose-free milk ice cream and milk chocolate. Prolactal was given the "Tech for Taste" award for Lactocid 16.