A turbulent year lies behind us but organically produced and regional foods have continued to gain in importance with consumers.
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.
Trends are strongly influenced by global or local happenings and accompanying societal changes. And crises accelerate trends.
We are proud to introduce you to Daniel Gojanaj, Sales Employee as Internal Sales at Prolactal Hartberg.
Quality control throughout all business units at Prolactal is carried out by our on-site laboratory.
In modern times, powdered milk is usually made by spray drying nonfat skimmed milk, whole milk or whey.
Günther Jöstl is the longest-serving employee at Prolactal – despite the age of only 45 years.
It only took one get-together with Georg Fink, the owner of BIENENFINK, to realize we share the same values.
Every year, the world emits tonnes of Carbon Dioxid, which further boost the greenhouse effect.
We at Prolactal develop tailor-made recipes and products in close cooperation with our customers and partners.