KALL Ingredients Ltd. and Pannon University have successfully completed the “Comprehensive Lactic Acid Research and Development” project, supported by nearly HUF 1 billion in non-refundable EU funding under the GINOP_PLUSZ 2.1.1-21 program, aimed at fostering corporate research, development, and innovation.
The project, which concluded on April 30, 2025, explored multiple avenues for lactic acid utilization and control within KALL Ingredients’ technological system. The R&D activities focused on two main directions: enhancing lactic acid production as a valuable component and reducing lactic acid generation in specific processes.
Key research areas included:
- Investigating ways to reduce lactic acid formation in alcohol fermentation,
- Developing grain syrup for fermentation purposes,
- Examining the feasibility of direct lactic acid production using internal material streams.
Through the collaboration, researchers acquired new expertise that led to the creation of novel products and processes while refining existing systems. This aligns with the project’s overarching goal of leveraging lactic acid’s industrial potential while maintaining precise control over its formation.
The university’s Knowledge and Technology Transfer Center partnered with KALL Ingredients to ensure the effective utilization of the project’s intellectual property outcomes.
Source: Pannon University
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