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.
Supporting local organic businesses: Bienenfink

It only took one get-together with Georg Fink, the owner of BIENENFINK, to realize we share the same values.
How we became a carbon neutral company

Every year, the world emits tonnes of Carbon Dioxid, which further boost the greenhouse effect.