carol griffin, food industry development - apricot · carol griffin, food industry development 1 ....
TRANSCRIPT
Teagasc:
Overview / Services / Case Studies
Carol Griffin, Food Industry
Development
1
2
Ashtown & Moorepark
(Including MTL)
Teagasc NPD / Innovation Support
Teagasc Locations
3
4
Facilities
Process Hall 2 (Incubation Unit) facilities (50 m2)
Process Hall Pilot facilities (219 m2)
5
Facilities Test Kitchen facilities (50 m2)
Eight-booth sensory Tasting Room
Product Research & Development
Provision of:
Expertise
Product development kitchens
Regulatory approved processing plant
Test Laboratories
Sensory testing
Connections with research scientists
Technical information
Meat Plant
Sensory & Consumer Testing
Facilities
Expertise
Consumer taste panels
Trained sensory panels
Focus groups
In company mentoring
Teagasc Presentation Footer 7
Industry Training
Courses & Seminars
Public and in
company delivery
Food standards
development QQI
Training clients are
from all sectors and
sizes of companies
Food Entrepreneurship
Food Works: Joint food
entrepreneurship initiative by
Teagasc, Enterprise Ireland Bord
Bia
Focus: innovation, growth,
exports
5 programmes 2012 – 2017
80 enterprises participating
10
Food Entrepreneurship
Dairy Concepts & Fruchee
• Novel dairy technology platform
• 2013 – Partnership agreement
• Product development trials over a long period
• Product evolution
• Processing & novel equipment
Extensive industry client base
Collaborations with food sector
development agencies and networks
Scaling up – a common challenge
Common issue - Extension of shelf life
CASE STUDY 1:
Small company who want to develop a
ready meal range using natural
ingredients where possible.
CASE STUDY 1:
Recipe Development:
The company had a range of recipes developed to kitchen
scale
The ingredients used and their functionality were examined
New formulation developed using prepared commercial
ingredients
CASE STUDY 1:
Production/Processing:
Sourced a contract manufacturer with suitable capabilities
that were willing to facilitate trials on site.
Defined the production process – ingredient preparation,
processing parameters
Assisted in factory trials
CASE STUDY 1:
Packaging:
• Sourced packaging that was suitable for the product
• Met the process requirements
• Fitted with the company ethos and brand
• Ovenable / Microwaveable
Further advice provided on shelf life determination and
labelling requirements
CASE STUDY 2:
Fruit producer wanted to diversify from
mainstream enterprise and produce juices
and flavoured syrups.
CASE STUDY 2:
Use of Teagasc expertise and processing facilities at Moorepark Technology Ltd.
Evaporator technologies used to produce a range of syrups based on the client recipes
Flavour analysis carried out on products using advanced laboratory techniques
CASE STUDY 2:
Additional assistance in terms of:
• Packaging
• Shelf life
• Labelling
CASE STUDY 3:
Sausage manufacturer needed to benchmark
their sausages against the leading brands.
CASE STUDY 3:
Consumer panel of 30 regular users of sausage products recruited
Project designed & consumer hedonic / liking trials carried out
Client’s product scored well versus the industry leader
Insights obtained allowed targeted tweaking of the product
Examples of new products
Le Whif: the calorie-free aerosol
that gives new meaning to 'inhaling
a chocolate bar'
26
Teagasc Contacts
Contact Area Phone
Carol Griffin (AFRC) Innovation / Sensory / Pilot Facilities AFRC [email protected]
Eddie O Neill (DPRC) Innovation / On site development / Packaging / Pilot
Facilities
Kieran Downey (MTL) Innovation / Pilot Plant Facilities / Contract Manufacture [email protected]
Tara Heffernan
(AFRC)
Innovation / Pilot Plant Facilities [email protected]
Gerard Barry
(AFRC)
Training / Consulting / Innovation [email protected]
Ita White
(AFRC)
Training / Consulting / Labelling [email protected]