Organic as an opportunity and commitment
A turbulent year lies behind us but organically produced and regional foods have continued to gain in importance with consumers.
A2 Milk – The milk of the future?
The focus on original, regional and sustainable food is an inexorable trend in Europe, which has a lasting effect on all of our shopping and eating behaviour.
Prolactal Announces Strategic Partnership with Biopulver GmbH
Prolactal is pleased to announce that it entered into a long-term strategic partnership agreement with Biopulver GmbH.
Top 5 Global Food Industry Trends for 2021
Trends are strongly influenced by global or local happenings and accompanying societal changes. And crises accelerate trends.
Meeting Daniel Gojanaj: A young achiever
We are proud to introduce you to Daniel Gojanaj, Sales Employee as Internal Sales at Prolactal Hartberg.
Quality control of raw materials at Prolactal
Quality control throughout all business units at Prolactal is carried out by our on-site laboratory.
How is milk powder made?
In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk or whey.
Personal insight: Günther Jöstl – longest-serving employee
Günther Jöstl is the longest-serving employee at Prolactal – despite the age of only 45 years.
TSV Prolactal Hartberg Welcomes Europe – Dario Tadic Interview
TSV Prolactal Hartberg, this name represents, like hardly any other club in the Bundesliga, passion, team spirit and an ambition that is virtually unmatched.
Our history – a first-hand chronicle
Prolactal opened its doors at the current location in Hartberg in the year 1957. But the foundation was laid many years earlier in 1929.
