Food Research Ireland - Department of Agriculture

Sensory analysis is a cross-cutting capability required by all food sectors and is
relevant to consumer products and food ingredients alike. The impacts of new
processing technologies and formulations on the sensory attributes of
products have to be assessed, as does the introduction of novel ingredients.
Attempts to improve or otherwise enhance the flavour and texture of foods
also require extensive sensory research and sensory research is needed to
support efforts to “re-engineer” foods to allow them to meet new consumer
trends. It is essential to expand Ireland’s sensory analysis and research
capabilities; aligning them towards providing greater support to industry.
Capturing opportunities to create functional foods based on fish, meat, dairy,
algae or plants are likely to require a high level of knowledge of encapsulation
technologies. Research is required to ensure that bioactives included in the
food matrix remain stable and that delivery is precisely targeted. Developing
non-food uses for food bioactives, as planned by industry for some marine
ingredients, will rely on encapsulation technology to enhance the stability,
bioactivity and delivery of these bioactive compounds.
As with food product development and innovation, scale-up of research
outputs to industrial production will be a critical factor in ensuring maximum
value from the investments made in research and a key enabler of growth
within our industry.
4.2.1 KEY INVESTMENT AREA –FOOD PROCESSING TECHNOLOGIES
Investment in food processing technologies is critical to underpin and facilitate
successful product development, scale-up and commercialisation of premium,
value added food products enriched with ingredients, e.g. ingredients
developed as part of mining milk or marine species. Conservation of structure
and functionality of such ingredients in formulated food systems throughout
processing and shelf-life is essential. Significant State investments in recent
years in processing technology research and development infrastructure (i.e.
FIRM Strategic Equipment Initiative, PRTLI) have facilitated development and
expansion of resources and facilities in the area of food processing technology.
Food Research Ireland
The expected increase in the global population and the rise of the BRIC’s,
provides a long term opportunity for Ireland, especially for the dairy sector.
To ensure maximum exploitation of this opportunity, research capability in the
areas of dehydration, separations and thermal processing will have to be
supported to allow access by Irish food manufacturers to these emerging
markets. With the targeted increase in milk production, Irish dairy processors
can only address this growing market opportunity through dehydration (spray
drying) / concentration of milk. In addition, research is also required in the
area of food preservation to ensure foods retain their functionality and quality
during transport and storage. These new preservation processes will require
innovative packaging solutions which in some instances, will drive the
processing innovations.
Whilst microbiological and chemical stability of formulated food systems are
important, the physical stability of such products is a key determinant of their
consumer acceptability. In the context of accessing global markets, research
into the complex interactions between ingredients, processing
technology/parameters and storage/transport conditions determining the
overall structure and physical stability of food systems is needed. For example,
research into the physical stability and reconstitution properties of milk powder
products exported to Asia for use as is or as ingredients in formulated food
products will be required. It should be noted that developments in processing
technology will have to be underpinned by food chemistry and nutrient
interactions supported by colloidal and physical (including materials) science.
In addition, traditional as well as novel processing technologies can address
more fundamental challenges that face the food industry as well as enhance
competitiveness. No more so than in the beef sector, where a major challenge
exists in reducing greenhouse gas emissions by adopting more energy efficient
heating methods from what is a high-energy demand industry, associated with
processing. Scope also exists to transfer heating technologies to other sectors
such as dairy, beverage, marine and prepared consumer foods, all of which
have high-energy processing demands.
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