Production and incorporation of lavender extracts into dairy products
Lavender & Dairy: Innovation with Natural Added Value
In recent years, more and more producers have been turning to the cultivation of aromatic plants, such as lavender, as part of rural development and sustainable agriculture. However, the economic viability of lavender cultivation is under threat, as the market prices of lavender oil are declining, making the activity barely profitable—or even loss-making—for producers.
The proposed project utilizes by-products from lavender oil production, breathing new life and economic value into what has until now been considered “waste.” Specifically, we aim to:
New Source of Income
for producers through the utilization of by-products.
Production of natural extracts
with antioxidant and anti-inflammatory properties.
Creation of innovative dairy products,
such as yogurt with functional benefits.
Application of green technologies
with a low energy footprint and environmentally friendly extraction methods.
With respect for nature and people, our project connects rural production with innovation in food, adding value to Greek lavender and to our nutrition.
Work Packages
Lavender production and harvesting for waste utilization.
Recovery of bioactive compounds from by-products.
Creation of yogurt with natural lavender extracts.
Publicity, raising awareness among the public and stakeholders.
