Irish food businesses face constant challenges to be competitive, sustain existing markets, discover new markets and comply with a demanding regulatory environment. Teagasc working in conjunction with other national development agencies provides a comprehensive support service for the food processing industry. This support service involves providing practical technical supports and advice for food companies in solving technology issues and also provides client businesses with access to new knowledge and technology outputs from an extensive food research programme at Teagasc. This service is delivered by scientists and technologists at its two well resourced food research centers in Ashtown, Dublin and Moorepark, Cork. Teagasc is working in close collaboration with Enterprise Ireland and with other national and regional food development agencies in supporting the food sector.

Recent Submissions

  • From Concept to Completion. A roadmap for Food Entrepreneurs

    Curtin, Aine; McCarthy, Paul; McDonagh, Ciara; O'Neill, Edward (Teagasc (Agriculture and Food Development Authority), Ireland, 2006)
  • Technology transfer of research results (The 2xtra project)

    McDonagh, Ciara; Byrne, Briege; Troy, Declan J.; Mullen, Anne Maria; Downey, Gerard (Teagasc, 2008-02)
    The 2XTRA project (Technology Transfer Research Results Atlantic Area) was carried out with the aim of promoting economic activity based on research results and technologies developed within universities, research and technology institutes and companies in the European Atlantic Area. This collaborative work was carried out by a strong partnership of 13 entities across this region and included universities, research and technology institutes, private consultants and TBC (technology-based company) incubators. The specific goals of the project were: ● The exchange of information and experiences on technology transfer (TT) with a view to assisting project partners directly and feeding into their regional innovation systems. ● The promotion of new technology-based companies by drawing on collective experiences and developing methodologies relating to - identification and evaluation of business ideas - production of business plans, and - support of early stage companies internationalising. ● The creation of an Atlantic Area Network to support and promote technology-based companies (TBCs) and the technology transfer process. These objectives were achieved through defined activities carried out in three separate stages of this project.
  • Nutritional enhancement of meat products with dietary fibres

    McDonagh, Ciara; Troy, Declan J.; Desmond, Eoin; McDermott, Helen (Teagasc, 2004-02)
    Normal fat (about 23 %) and reduced fat (about 10%) pork sausages and beefburgers were nutritionally enhanced using dietary fibres from various plant sources: inulin, wheat, citrus, potato, oat and pea.
  • Technologies for detecting PSE in pork

    Mullen, Anne Maria; McDonagh, Ciara; Troy, Declan J. (Teagasc, 2003-02)
    The ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated. Variation between pork muscles for on-line measurements of pH, conductivity and colour was evaluated. Intermuscular variation was detected at 24h p ostmortem with higher pH and conductivity values in the topside (M. s emimembranosus) than the striploin (M . longissimus thoracis et lumborum). Correlations showed that a relationship exists between the muscles (r = 0.46-0.88, p<0.05) at 45min and 3h p ostmortem. The location within the topside or the striploin at which the measurements were taken did not influence the result. Shackling did not introduce a significant variation between sides for pH, conductivity and colour values up to 24h p ostmortem, showing measurements could be taken on either side of the carcass.
  • Managing new food product development.

    Daly, Eimear (Teagasc, 2002-10)
    The future success of the Irish food industry depends on the ability of companies to develop new skills in a rapidly changing market environment. One such skill is the management of new product development. This report illustrates the impact that training in the product development process had on a range of small to medium enterprises. Training was delivered as a series of interactive workshops covering the key stages of the new product development process. Each company also received up to 7 days consultancy support to facilitate implementation of the learning.
  • Development of value-added beef products

    Desmond, Eoin; Troy, Declan J.; Kenny, Tony; McDonagh, Ciara; Ward, Patrick (Teagasc, 2001-05)
    This work investigated technologies to improve the functionality of beef, particularly low-value beef to increase its versatility for the development of value-added restructured and emulsion type beef products. More specifically the project objectives were (1) to increase the functionality of beef; (2) to develop innovative beef products; (3) to increase the use of low-value carcass cuts as a functional ingredient in beef products. The research was carried out in three stages: solubilisation of connective tissue components of beef using organic acids, application of proteases to beef model systems to increase functionality, and physical disruption of connective tissue in beef by mechanical treatments such as needle and blade tenderising, tumbling and massaging.
  • The competitiveness of the Irish food processing industry

    Pitts, Eamonn; O'Connell, Larry; McCarthy, Breda (Teagasc, 2001-07)
    Ways of measuring industrial competitiveness are discussed and an analysis of the competitiveness of the food sector as a whole and of three sub-sectors are presented. The techniques employed were Revealed Comparative Advantage and the Porter Diamond.
  • The market for speciality foods in Ireland

    Meehan, Hilary; Murphy, Aidan; O'Reilly, Seamus; Bogue, Joe (Teagasc, 2001-05)
    The speciality food sector has experienced above average industry growth over recent years. Most speciality foods are produced in limited quantities using non-industrial artisan techniques. The majority of speciality food producing businesses were set up in the last fifteen years, have a turnover below €635,000, are based in a rural region and employ less than ten people. The most important markets for Irish speciality food producers are the export market, food service and multiple retailers.