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 is pleased to announce that it entered into a long-term strategic partnership agreement with Biopulver GmbH.
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.
TSV Prolactal Hartberg, this name represents, like hardly any other club in the Bundesliga, passion, team spirit and an ambition that is virtually unmatched.
Prolactal opened its doors at the current location in Hartberg in the year 1957. But the foundation was laid many years earlier in 1929.
It only took one get-together with Georg Fink, the owner of BIENENFINK, to realize we share the same values.