Irish innovation gains from network in food arena
innovation - new ingredients and finished food and drink products -
unveiled at an industry food event this month in Ireland imply that
investment could be paying off.
Results from an ongoing Irish initiative to boost product innovation - new ingredients and finished food and drink products - unveiled at an industry food event this month in Ireland imply that investment could be paying off.
Developed through a collaboration between Irish and multinational companies together with food scientists at Teagasc - the Irish agriculture and food development authority - the new products include ingredients for a variety of snack foods and prepared ready meals as well as a range of 'value-added' cheeses, baby foods, beverages and functional foods.
The Teagasc food research programme is playing a prominent role in driving the national agenda for science and technology, said Dr Liam Donnelly, director of Moorepark Food Research and managing director, Moorepark Technology.
Speaking at the food industry openday at Moorepark Research Centre earlier this month, Dr Donnelly said the linking of public research to industry and the establishment of a strong public research base for inward investment are practical examples of the way in which the Teagasc food research programme is serving state policy for economic development.
"The food industry is Ireland's largest indigenous industry, accounting for 62 per cent of exports and 40 per cent of total employment from the indigenous sector. The primary aim of the National Development Plan is to enhance the innovative capability of the industry as a prerequisite for increased competitiveness and market orientation," said Dr Donnelly.
"The mid-term review of the Common Agricultural Policy, which accelerates the move to reduced subsidies for agricultural products adds even greater urgency to the need to develop new products and to reduce dependency on subsidised commodities," added Dr Donnelly.
According to Dr Donnelly since its establishment 10 years ago, MTL has contributed over 100 product and process innovations to food companies, many of which originated in the public research programme. "We have in place a highly effective mechanism for linking to industry and one that is unique for a public institution," he said.
In the realm of ingredients Teagasc reported that the "strong international reputation of Teagasc food scientists in food ingredients is reflected in a large number of successful innovations". According to the body, these include the development of a yeast extract flavour ingredient for the Carbery Group and the improvement of customer processes for production of cheese-based flavour ingredients. "These ingredients have wide application in snack foods and prepared ready meals and are spear-heading the entry of Irish dairy companies into flavour ingredient markets," commented the Teagasc in a recent statement.
"The Teagasc process technology has also played a key role in production of a range of natural food colours by the successful Waterford based company, Cybercolor. The company has built up a major market in North America for its products.
Another innovative company, National Food Ingredients in Limerick, has availed of Teagasc technology to produce a flavour concentrate for use in a range of value-added confectionery products," said the food development authority.
Turning to beverages, Teagasc reported that a division of the multinational giant Diageo has used the Moorepark pilot plant to produce flavour concentrates from malt and roast barley. This concentrate is being exported to more than 50 countries for use in a range of beverages - one example is a non-alcoholic drink, called Malta, which is now being marketed in Asia and Africa.
Teagasc chairman, Dr Tom O'Dwyer, said the Irish food industry is now reaping the benefits of the substantial investment in Teagasc food research in recent years.
"The development of new facilities and the recruitment of world class food research expertise since the mid 1990s has enabled Teagasc to play an increasingly important role in technological support for the food industry. Our two food research centres, at Moorepark and at the National Food Centre in Dublin, can now compete with the best internationally.
"The opening of a new biotechnology centre at Moorepark, early next year, will further strengthen our ability to service the technological needs of the food industry," he concluded.
