The EU research project has a new name
The “plus” in the new name stands for the project’s objective to make more out of flour. Furthermore, it symbolises the link between the stakeholders of the branch: Researchers and business actors, bakers and millers. The former project name is being discontinued to avoid confusion with existing product and company names.
In addition, AIBI is very pleased to welcome the Dutch company TOP b.v. within the FLOURplus consortium. TOP became a FLOURplus project partner on 1 August 2014. Its expertise in the field of inline dough monitoring will be highly valuable to the project’s process management activities.
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