Food Research Ireland - Department of Agriculture

Prepared Consumer Foods Research Agenda
Thematic Area Key Investment Area Potential areas for FIRM projects to address Industry targeted research area
Food Research Ireland
Food Processing Sensory Science “Research and assessment of natural colours and flavours Consumer foods product re-engineering
Technologies to develop a colours and flavours toolbox”.
Food Innovation Nanotechnology “Development of a nanotechnology toolbox” Processing technologies
Novel technologies “Development of a process efficiency toolbox for Process Efficiency &
consumer foods manufacturers. This should draw on Competitiveness
world-wide research in for example in-line measurement of
nutrients and its use in optimising processes and quality
and process efficiency in other sectors”.
“Research and assessment of packaging technology Packaging
which achieves technical objectives…. and meets
consumer needs….”
Food Formulation “Research and assessment of new salt reduction Consumer foods product
techniques across the world to develop a salt reduction re-engineering
toolbox. It should address reformulation, replacers,
micro-criteria, shelf life, flavour and scale up capability”
“Research and assessment of new fat (especially saturated Consumer foods product
fat) reduction techniques to develop a fat reduction toolbox. re-engineering
It should address reformulation, replacers, fat
fractionation, shelf life, flavour and scale up capability”
“Research and assessment of sugar level reduction Consumer foods product
techniques to develop a sugar reduction toolbox. re-engineering
It should address reformulation, replacers, shelf life
and scale up capability.”
Food Chain Food Chain “Research on waste reduction with a particular Process efficiency and
Integrity Integrity focus on (i) BOD reduction to minimise effluent treatment competitiveness
costs (ii) extracting added value from waste and (iii)
water use reduction and water recycling”
Food Business & Consumer research “Consumer research to identify the perceptions of Consumer foods product
consumer science consumers and barriers to acceptance of reformulated re-engineering
products – with the aim of informing both industry
reformulation strategies and public health campaigns”
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