Food Research Ireland - Department of Agriculture

4.1 FOOD PRODUCT DEVELOPMENT AND
INNOVATION
Consumer Drivers: Food Innovation is critical to allow the Irish food
and drinks industry better predict and prepare for consumers’ future
needs and wants. In today’s challenging environment many companies
will need to look to the future and the opportunities it may present.
Industry strategic agenda: Gains in competitiveness and opportunities
for new products can result from the introduction of new processing
technologies. Ireland’s food sectors need the knowledge generated by
research into food chemistry and formulation, novel processing
technologies, which enable the formulation of foods, to support
product development activities. Spanning novel approaches to
packaging, shelf-life and food safety assurance and including processing
techniques, this research will help Irish companies to better customise
food materials to meet exacting consumer and end user requirements.
Main Investment Areas Supporting investment Areas
Food chemistry & formulation Food processing technologies
Sensory science Food structures
Novel processing technologies Functional ingredients / foods &
Nanotechnology bioactives
Encapsulation Food safety & quality
Nutrition
Gut health
Consumer research
ALIGNMENT OF THE PROPOSED FOOD PRODUCT DEVELOPMENT &
INNOVATION RESEARCH WITH THE FOOD INDUSTRY STRATEGIC
RESEARCH AGENDA:
Food Research Ireland
The research needs of Ireland’s meat, dairy, horticulture, cereals and
marine sectors include a requirement to examine the extraction of
bioactives from a range of natural materials. Nanoprocessing is likely to
play an increasingly important role in separating, concentrating or purifying
bioactives to achieve a potent, usable end product. Indeed nanocapsules
to deliver bioactives via targeted delivery to the appropriate physiological
site could enhance their efficacy. Nanotechnology can help to detect food
contamination and can also be used to create packaging that enhances
shelf life; particularly that of meat, fish and ready meals. Research to
provide industry with a dedicated nanotechnology toolbox is required
whilst also evaluating safety aspects.
In the context of innovation, exploiting food production waste streams
can contribute to overall competitiveness. The potential exists to extract
bioactive components and other materials from waste products. New
technologies can help in capturing value from the by-products of meat,
dairy, marine and prepared consumer foods production whilst at the same
time minimising waste. An area of significant opportunity is the recovery of
high-value novel compounds from food materials. Some novel
technologies are known to disrupt cellular structure, thereby assisting and
facilitating extraction processes. In view of the rising demand for highvalue
novel bioactives, there is a need for extensive research into the
creation and application of new extraction processes.
Ensuring the quality and safety of our food products is essential in
maintaining our competitiveness. Food safety and shelf life are areas where
novel technological interventions play a key role. They can be used to
reduce and control microbial contamination of products throughout the
entire production process, control contamination on packaging and
contact surfaces and even retain sensory and nutritional qualities.
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