FESR 2021–2027 • Food & Life Sciences
Research on fermentation and drying technologies to enhance plant protein compounds derived from a patented Hiweiss process. Objective: natural, functional, and sustainable raw materials for the food and agricultural industry.
Priority “SMART” • OS RSO1.1 • S3 Food & Life Sciences
Lead Partner: Hiweiss Srl • Partner: Laimburg Experimentation Centre
Period
01/2025 – 12/2027
Budget
€ 813.625,44 (totale progetto)
Code
EFRE1080
Hiweiss Srl (Lead Partner) • Laimburg Experimentation Center
€ 813.625,44
Hiweiss: € 567.642,40
Laimburg: € 245.983,04
36 months • 01/2025 → 12/2027
Private co-financing share Hiweiss (Indicator RCR02): €113,528.48.
PROSEED transfers laboratory results to an industrial environment to create plant protein compounds with intact functional properties. Fermentations with microorganisms are explored for aromatic enrichment, and a drying technology is defined that can preserve biological qualities for more than two months. From a circular economy perspective, a protein-rich serum is enhanced as a possible natural biostimulant for agriculture.
Hiweiss Srl
Lead Partner – technology company (Bolzano)
hiweiss.com
Laimburg Experimental Centre
Public research institution (Vadena)
laimburg.it
Hiweiss Srl
Via A. Volta 13/A, 39100 Bolzano
hiweiss@pec.it • www.hiweiss.com
Laimburg Experimental Centre
Laimburg 6, 39051 Vadena
Project co-financed by the European Regional Development Fund (ERDF) – We invest in your future.
Logo usage: horizontal version on a light background, original proportions, sufficient clear space, no color manipulation.
About HiWeiss
High-quality protein isolates from plant sources, produced using an innovative isolation process in a circular bioeconomic context.
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