supporting food innovation - agriculture · supporting food innovation | page 3 about relay 4 ......

research highlights 2001 - 2004

Supporting Food Innovation

Supporting Food Innovation | page 3

About Relay 4

Foreword 5

Introduction 6

Cheese Technology 7

Consumer Foods 9

Environmental Protection 14

Functional Foods & Nutrition 16

Food Safety 19

Ingredients Innovation 23

Market Analysis 25

Meat & Meat Products 27

Participating Institutes 30

Contents

Supporting Food Innovation

Highlights of research carried out from 2001 to 2004 under the Food Institutional Research Measure (FIRM), administered by the Department of Agriculture and Food and funded by the National Development Plan.

Published by RELAY-research for the food industry™

Moorepark, Fermoy, Co. CorkPhone: +353 25 42321Fax: +353 25 42293Email: [email protected]

June 2005

RELAY, Teagasc, Moorepark, Fermoy, Co. Cork.Tel: +353 25 42321 Fax: +353 25 42293Email: [email protected]

page 4 | Supporting Food Innovation

With a database of over 1,250 Irish companies and support agencies, RELAY acts as a key link between 18 Irish research institutes and universities and the food industry.

It provides access to cutting-edge research and technology and is the fi rst point of contact for an extensive range of food research, scientists and research institutes.

In addition to providing regular updates to industry on food research, RELAY hosts workshops on the latest topics in food research and technology and meets with companies to discuss the outputs of research. It also acts as a conduit between companies and research scientists in addressing specifi c research and development needs.

RELAY has issued a total of 150 research updates on the 84 projects funded under the fi rst phase of the FIRM. It has hosted over 30 workshops and has met with 500 food industry contacts to discuss the results of research and to help with the research needs of Irish companies.

In addition to its role in disseminating the results of FIRM-funded research projects it also provides information on the expertise of researchers and institutes and on a wide range of other food research activities undertaken by research institutes and universities.

RELAY also collaborates with other state agencies, including the Food Safety Promotion Board, in disseminating the results of food safety research.

The RELAY website is a ‘one-stop-shop’ for publicly funded food research. It has up to date information on projects, scientists and institutes, which is available free of charge to the Irish food industry.

The latest technological developments are electronically communicated in a manner that best meets the needs of the different sectors of the food industry.

About Relay

RELAY is a national dissemination service with responsibility for communicating the results of publicly funded research to the Irish food industry. It is funded by the Department of Agriculture and Food under the National Development Plan 2000-2006 and has particular responsibility for disseminating the results of research carried out under the Food Institutional Research Measure (FIRM).


A vibrant and competitive agri-food and drink industry plays a key role in the Irish economy. Maintaining and increasing our position in a global marketplace is a major challenge for the sector. Over the past decade, the market environment has changed beyond recognition. Consumers demand ever-greater standards of value, safety, convenience and traceability, in tune with changing lifestyles. Internationalisation and concentration at buyer level together with innovation in products, technologies and supply chain management make the market an exciting but hugely demanding and competitive place to be.

The food initiatives in the National Development Plan 2000-2006 are specifi cally targeted at improving competitiveness and market orientation. Research and innovation are key components of the Plan and are crucial to survival and economic well-being for food companies. Changing consumer behaviour and evolving market trends will make new product development all the more important in the years ahead.

A strong public good research programme plays an important role in meeting such challenges and re-assuring consumers about food safety and quality. My Department, through the Food Institutional Research Measure (FIRM), actively promotes research and innovation in the food sector. FIRM has encouraged high-quality research outputs and outcomes across a range of food science disciplines. In so doing, FIRM has supported the building of a substantial base of highly qualifi ed researchers at doctorate and post-doctorate level, whose proven research capacity is attractive to the agri-food industry.

The opportunities offered by such public good research programmes have contributed to the formation of recognised centres of excellence in food research in Ireland and this in turn has been instrumental in researchers gaining access to EU and other national

funded research programmes. A number of research teams have been created at the various institutes (universities and Teagasc food centres) as a result of funding from FIRM, and the capability and critical mass that has been developed, together with the associated knowledge base, represents a major resource for industry. FIRM plays a key role in providing a network of expertise which food companies can draw upon when developing their own in-house research and food safety plans. There is also evidence of a core of experts who have developed experience in publicly funded food research now fi nding career opportunities in the industry sector.

The programme has also been instrumental in the development of a number of food products, which contribute to the health and nutritional intake of the consumer. Some of these developments are featured in this publication.

In concluding, I wish to acknowledge the contribution of the research institutes in taking public good research in the food sector to new levels. My Department will continue to fund and promote such research and will continue to foster and encourage initiatives between public and private sector bodies to stimulate increased levels of market-led research by the agri-food industry.

Mary Coughlan TDMinister for Agriculture and Food.

Foreword

I am delighted to contribute to this publication, which will prove benefi cial to the food industry and research community alike. Highlighting and disseminating the key outcomes of Irish food research is an important and worthwhile task and the RELAY team are to be congratulated on this initiative.

| Supporting Food Innovation

This publication gives details of the achievements in publicly funded food research and development in Ireland between 2001 and 2004. It features the main outcomes of research projects undertaken by scientists in 18 research institutes and universities. The projects were funded through the Department of Agriculture and Food under the Food Institutional Research Measure (FIRM) of the National Development Plan 2000-2006.

The Department of Agriculture and Food has been funding food and food safety research through National Development Plans since 1994. The total indicative funding for the FIRM under the National Development Plan 2000-2006 is €70m, of which over €53m has been allocated to 84 projects undertaken between 2001 and 2004. FIRM is the primary national funding mechanism for institutional food and food safety research in the Republic of Ireland.

Almost all of the projects undertaken between 2001 and 2004 involved multi-disciplinary teams from two or more research institutes. Many of the projects also involved linkages with food manufacturers.

The projects focused on the development of the technologies that are essential in building a more competitive, innovative and sustainable food

production and marketing sector. Among the key areas covered were consumer foods technology, innovation in functional foods, cheese diversifi cation, production of new food ingredients and new technologies for added-value meat products.

Strong emphasis was also placed on the development of the scientifi c knowledge to underpin effective food safety practices at all stages in the food chain. The many achievements in product and process innovation demonstrate the high level of scientifi c expertise available across all research institutes in Ireland. They also demonstrate the benefi ts of collaboration between institutes and between scientists and the food industry.Many of the innovations that have emanated from these research projects have either already been adopted by food companies or have signifi cant commercial potential.

RELAY, the body responsible for communicating the results of food research to industry, ensures that Irish food companies receive up to date information on all projects. It holds workshops and acts as a conduit between scientists and food companies. These activities, combined with this publication, ensure that all new research fi ndings are effectively communicated to Irish food companies and other key target groups.

Introduction


Landmark Project on Cheese Flavour

Irish food scientists are at the forefront of new genetic technology that is rapidly changing the landscape of biological and food science.

Scientists at the Teagasc Dairy Products Research Centre at Moorepark conducted a landmark project on the genomics of a cheese starter culture. The culture, called Lactobacillus helveticus DPC 4571, was originally isolated from cheese whey. It represents one of the most promising candidates for commercialisation to emanate from the cheese starter programme at Moorepark in recent years. A characteristic feature is its ability to release fl avour-producing enzymes in cheese.

The Moorepark team, led by Dr. Paul Ross, has succeeded in determining the entire genetic make-up of the strain. They found it contains more than 2,000 genes. About 10 of these are novel and all have potential to produce cheese with new and enhanced fl avour characteristics. These will be exploited as tools for the manufacture of diversifi ed and high quality cheeses in the future. The ability to sequence the complete genetic make up of a living organism has only recently been developed. The best-documented application of this technology to date is the human genome project.

The expertise now available at Moorepark in this area of genomics, together with the linkages that have been formed with some of the world’s leading scientists, places Ireland in a strong competitive position in supporting innovative food development.

Scientists and technologists are supporting diversifi cation and effi ciency in the manufacture of Irish cheese through successful projects on new technologies and new varieties and are working with industry to improve yield and effi ciency. A landmark project on the genomics of a unique cheese starter culture and a blueprint for the production of reduced-fat Mozzarella are among the achievements.

Cheese Technology


Cheese Technology

New Cheddar Cheese Making Technologies

Cheese technologists at the Teagasc Dairy Products Research Centre at Moorepark have completed a comprehensive effi ciency audit on the Irish cheddar cheese making industry. The project has provided a database that will enable manufacturers to make decisions on improving effi ciency and on benchmarking performance against the best standards internationally.

The audit, which was led by Dr Tim Guinee, showed large variations in cheese yield levels resulting in fi nancial loss to the industry. Manufacturers have been provided with expert individual advice on enhancing manufacturing effi ciency. For example, using an ingredient called phosphocasein to standardise milk protein at 4%, increasing milk pasteurisation temperature to above 76°C and increasing fi rmness in cutting have been shown to result in economic gain to the industry as well as more consistent quality.

In a separate project, a joint Teagasc/University College Cork (UCC) team found that cheddar cheese made with particular starter cultures can signifi cantly improve fl avour. The research group, led by Dr. Tom Beresford of the Dairy Products Research Centre and Dr. Paul McSweeney of UCC also examined methods of reducing salt levels in cheese.

Salt in the form of sodium chloride (NaCl) is added to most cheese varieties in order to control the microfl ora that affect fl avour development. However, high levels of NaCl are considered to have a negative impact on human health. The research team found that the substitution of Suval whey salt, which is low in sodium

and high in other minerals, for NaCl does not reduce the quality and fl avour of the cheese.

Research by another UCC/Teagasc research team has substantially advanced the scientifi c knowledge about fl avour development in cheese. The breakdown of fats, a process called lipolysis, has a signifi cant infl uence on cheese fl avour. The level of lipolysis varies between cheese types. Varieties such as Camembert, Brie, Roquefort and Stilton undergo extensive lipolysis and have pronounced fl avours. Cheddar and Cheshire cheeses have moderate levels of lipolysis. Excessive lipolysis can give rise to rancid off-fl avours.

Under the direction of Dr. Paul McSweeney, the research team developed methods to measure lipolysis in commercial trials and discovered how various cheese-making parameters can infl uence the extent of lipolysis and fl avour development.

This new information will signifi cantly help the competitiveness of the Irish cheese industry.

Making Low-Fat Pizza Cheese

Scientists have developed blueprints for the successful production of reduced-fat Mozzarella. Because of its premier status as a pizza topping, the demand for Mozzarella has experienced unprecedented growth in recent years. There is an ever-increasing consumer demand for low-fat pizza products. However, reducing fat levels can affect the taste and functionality of the end product.

Dr. Tim Guinee of the Teagasc Dairy Products Research Centre, working in collaboration with Dr. Alan Kelly of University College Cork, has made a scientifi c breakthrough on the manufacture of high quality, low-fat Mozzarella. In pilot scale cheese-making trials at Moorepark Technology, the Teagasc/industry pilot plant, researchers found that a combination of reduced calcium, addition of an enzyme and storage at 4°C were the key to enhancing the quality of reduced-fat Mozzarella. This new technology has the potential to ensure that Irish manufacturers can meet international competition.


Consumer Foods

Research on consumer foods focused on developing technologies to increase the range and improve the quality of a broad range of food products. Among the achievements are new methods for the production of ready-meals and new technologies for monitoring the quality and taste of food. Scientists also succeeded in dramatically improving the quality of products for people with food allergies. Low-cost methods were also developed to confi rm food authenticity. A number of the innovations are in the process of being taken up by food manufacturers.


Consumer Foods

Improving Quality of Ready-Meals

Scientists at University College Dublin (UCD) and the Teagasc National Food Centre developed a technology for freeze-chilling ready-meals that has attracted substantial interest and uptake by food manufacturers.

The technology offers logistic, transportation and storage advantages to manufacturers of chilled ready-meals. Freezing-chilling, as the name suggests, involves freezing and frozen storage followed by controlled tempering (thawing) and then retailing at chill temperatures (3-5ºC), i.e. the consumer sees the product as a chilled food. Freezing has the following logistic advantages:

■ As the product can be transported frozen and thawed at its destination, it enables chilled products to reach distant markets.

■ It streamlines production by reducing the frequency of changing production lines in the factory.

■ It reduces the level of product recalls, as microbiological tests can be completed before the product leaves the factory.

Led by Dr. Francis Butler of UCD, the research team has conducted freeze-chilling trials on a number of cooked ready-meal components and ready-meals, including mashed potato, steamed carrots and French beans, steamed salmon and lasagne. In all cases the freeze-chilled products were equivalent in quality and safety to the corresponding products that were ‘chilled only’.

The project involved collaboration with six ready-meal companies and a range of their products was also freeze-chilled. The scientists also evaluated the performance of a tempering unit capable of defrosting up to 5,000 ready-meals at a time. The results showed that this equipment performed satisfactorily provided the stacking arrangement of ready-meals in outers (boxes) permitted air fl ow.

In addition to the logistics and storage advantages, chilled ready-meals are also perceived to be of better quality than frozen. The scientists stress that foods

intended for freeze-chilling must be suitable for freezing and thawing. In other words, they must not suffer signifi cant structural damage and should give minimal drip loss on thawing.

Particular attention must be given to the thawing phase, especially when re-freezing is being considered as an option. Freeze-chilled products should be labelled as ‘previously frozen’ and a ‘use by’ date, attached at the start of the thawing process, must also be displayed.

A second project, led by Dr. Ronan Gormley of the Teagasc National Food Centre and involving scientists from the University of Limerick and University College Cork found that a cooking procedure called sous-vide can be effectively used in frozen ready-meals.Sous-vide involves sealing raw or par-cooked food in a vacuumised laminated plastic pouch or container, heating by controlled cooking, rapid chilling and then re-heating for consumption.

Concern about the safety of sous-vide products, mainly due to the potential of temperature abuse in the food chain, has prevented its widespread use. The research team investigated sous-vide cooking followed by freezing for ten ready-meal components and developed exact cooking and cooling times that led to optimal quality of foods containing these components. The results show that sous-vide cooking followed by freezing is safer than sous-vide/chilling and gives an extended shelf-life of 30 days for ready-meals. The team also developed a six-step logistics approach for the successful production and distribution of sous-vide ready-meals.

Quality Sensor for Packaged Foods

Scientists at University College Cork developed a low-cost disposable sensor that can be used to monitor the quality of packaged foods. The team, led by Dr. Joe Kerry, designed the sensor for inclusion in modifi ed atmospheric packaged (MAP) and vacuum packaged foods where low or negligible oxygen levels are critical. The sensor can detect faulty packs without opening them, at any time from production to consumer purchase.


Up to now there was no reliable method of quality control that did not involve opening the pack.The new oxygen sensor consists of a polymer-based material with a fl uorescent dye. The level of fl ouresence indicates the concentration of oxygen in the pack.

In addition to enabling 100% non-destructive quality control at production and storage, the sensor can also be used to assess the suitability of different packaging materials for oxygen-sensitive foods.

Better Products for Coeliacs

Researchers at University College Cork (UCC) and the Teagasc National Food Centre have succeeded in dramatically improving the quality of gluten-free bread, biscuits and pizzas.

The research breakthrough has resulted in new recipes for high quality products for the growing number of people who are allergic to the ingredients in wheat fl our. An estimated one person in 80 worldwide and one in 60 in Ireland suffers from coeliac disease, which is an allergy to foods containing gluten, part of a protein found in wheat. However the number of coeliac sufferers continues to increase and scientists and medical experts agree that we have only touched the tip of the iceberg in identifying such people.

The quality of gluten-free products on the market up to now was poor and had the disadvantage of a short shelf-life. By substituting starches, gums, dairy ingredients and dietary fi bres for gluten, the research team, led by Dr. Elke Arendt, UCC, and Eimear Gallagher, Teagasc National Food Centre, succeeded in dramatically improving the quality of these products. By adding selected strains of lactic acid bacteria, the scientists were able to improve the texture, fl avour and shelf-life of gluten free bakery products.

The team developed recipes for gluten-free bread, biscuits and pizzas and these are now being tested by a number of Irish food companies. With these recipes, a restricted diet no longer has to mean sacrifi cing taste, variety and convenience.

Improving Flour Quality

A project aimed at improving the quality and shelf life of bread is showing promising results. Dr. Gerry Downey of the Teagasc National Food Centre and Dr. Maria Tuohy of NUI Galway have shown that the addition of hemicellulase enzymes to fl our has the potential to improve the quality of bread and increase shelf-life by up to two days.

Dr Maria Tuohy and her team produced the novel enzymes and Dr Gerry Downey assessed their effect in bread. The next phase of the work will involve an examination of how these enzymes can be combined to have maximum effect on bread quality and shelf life. There is also some evidence from the research to date that the hemicellulase enzymes may release substances with antioxidant or probiotic activity. This is also the subject of further assessment.

Consumer Foods


Confi rming Food Authenticity

Rapid, low cost methods for confi rming the authenticity of food products have been developed by Irish-based scientists. Some foods are sold as ‘100% pure’; ‘100% Irish’ or ‘100% natural’. Others contain a guaranteed minimum of a certain ingredient, are from a certain region or are made using a specifi c recipe. Many of these are marketed as premium products for which consumers are willing to pay a premium price.

Adulteration and mislabelling of foods are issues of concern to the food industry, consumers and regulatory agencies. For example, the undeclared substitution of an expensive food component with a cheaper one undermines the premium product. Such a practice is illegal under EU law.

Dr. Gerry Downey of the Teagasc National Food Centre and Dr. Colm O’Donnell of University College Dublin have successfully used infra red spectroscopy and gas chromatography as fast, low-cost and effective screening methods for establishing food authenticity. The scientists used the new technology to detect the adulteration of honey with high fructose corn, invert beet and dextrose syrups. They also detected apple as an adulterant in strawberry and raspberry purees and the adulteration of olive oil with cheaper sunfl ower oil as well as misrepresentations of the geographic origins of the olive oils. Adulteration of orange juice with syrup and grapefruit juice has also been detected.

Testing Food Flavour

New analytical techniques have been developed for measuring the nature and concentration of food fl avours. They have the potential to assist food companies in developing products that meet with consumer tastes. Scientists at University College Cork used a combination of mass spectrometry and human taste trials to measure food fl avours.

It involves analysing the quality and change in fl avour while food is being processed or eaten and comparing the results with those from human taste panels. The

technique is quick and sensitive and gives simple, easy-to-read results. The scientists studied the factors infl uencing fl avour in a wide range of foods. They found that fl avour in yoghurt is greatly infl uenced by fat content while chewing and the production of saliva affects the fl avour released from French beans.

With the ever-increasing demand for healthier food with less fat, sugar and salt, it is now possible to assess how different ingredients and textures can infl uence fl avour. This will help food manufacturers to develop healthy alternatives that taste just as good as the original alternative.

Proven Benefi ts of High Pressure Cooking

Scientists at University College Cork (UCC) and the Teagasc Dairy Products Research Centre have found that high pressure processing (HPP) offers signifi cant benefi ts in the manufacture of dairy products.

HPP is a technology that produces minimally processed foods without the use of heat. It has advantages over heat-treated foods as it does not alter the vitamins, minerals and enzymes in the food. It has been successfully used in orange juice where it has led to an increase in shelf life and has given a product that compares favourably to its fresh counterpart.

The team, led by Dr Alan Kelly of UCC, succeeded in bringing about dramatic changes in cheese made with HPP treated milk. For example, HPP led to a reduction in ripening time in Mozzarella cheese from 15 days to one day, resulting in reduced cost.

In the manufacture of cheddar cheese, HPP led to a better recovery of milk solids resulting in an increase in cheese yield.

The research team also found that it led to better growth of cheese starters culminating in shorter production runs. Another advantage of HPP was the inactivation of many of the deleterious micro-organisms that may be found in cheese. HPP rigs are available at UCC and the Teagasc Dairy Products Research Centre for companies interested in product trials or research work.

Consumer Foods


Radio Frequency Cooking of Meat Products

The role of radio frequency (RF) as a cooking method for cased meat products was evaluated by a scientifi c group led by Dr Jim Lyng of University College Dublin (UCD) in association with Dr. Declan Bolton of the Teagasc National Food Centre. Overall results would suggest that RF has great potential as a method for rapidly cooking meat products.

RF is a form of indirect electro-heating where an electrical fi eld is generated in a directional manner between a pair of parallel electrode plates. The directional nature of RF application is one of the distinguishing characteristics between it and microwave heating where electrical energy approaches the product from all directions.

Another distinguishing feature is that RF waves have lower frequencies than microwaves and therefore penetrate foods to greater depths resulting in reduced cooking times and more consistent cooking for thicker masses of food. This could offer potential for commercial cooking.

RF heating is used in the fi nal drying stage of foods, such as TUC biscuits, Weetabix and Ritz crackers. It has also been suggested as an alternative method for cooking meat and meat products, though little information has been generated on quality aspects of these products.

The UCD research team developed RF heating protocols for cooking a range of large and small diameter cased products, which included ham, luncheon roll, pork, chicken, turkey, frankfurters, beef and white pudding. In the UCD pilot scale unit, which had a relatively low maximum power output of 600 watts, cooking times could be reduced to approximately 20% of conventional times. Using a commercial scale unit, it would be possible to reduce cooking times to 5% or less of conventional times.

Subsequent analysis of the quality of RF cooked meats using the status of the B- vitamins, thiamine and ribofl avin, as quality indicators showed no nutritional differences between RF and conventionally cooked products. RF products generally had slightly higher

cooking yields than their conventionally cooked counterparts, while their texture and colour properties were generally very close to those of the latter with no differences detected in products such as white pudding, turkey or pork luncheon roll.

For whole beef, RF cooked products were found to be slightly more tender, with the opposite being the case for cooked hams. No differences were observed between RF and steam cooking in the fl avours of beef and turkey rolls.

Microbial investigations conducted by Teagasc provided thermal inactivation and growth kinetic data for Bacillus cereus and Clostridium perfringens and validated RF technology as achieving a kill at least equivalent to that obtained with conventional cooking.

Packaging of Fruit and Vegetables

Dr David O’Beirne at the University of Limerick has developed packaging specifi cations that ensure optimal quality of a range of fruit and vegetables. Scientifi c colleagues at University College Cork also developed software that can specify the correct packaging material for virtually all fresh-cut products likely to be processed in Ireland.

The research team found that severe processing and sub-optimal packaging resulted in rapid loss of quality in fruit and vegetables. Because these products are respiring, they need to be packaged in materials that have correct gas permeability. The ‘modifi ed’ atmosphere needs to be low in oxygen and have slightly elevated carbon dioxide.

If the packaging is not suffi ciently permeable, all of the oxygen in the package is consumed and high levels of carbon dioxide develop. This results in fermentation and poor aroma and overall poor quality product.

Consumer Foods


Environmental Protection

The Department of Agriculture and Food is co-funding research, with the Environmental Protection Agency, into environmentally friendly methods for disposing food waste. The research is focusing on developing novel ways of removing unwanted nutrients from waste water. It is also focusing on treatment of dairy sludge and on strategies for the production of high value products from vegetable, fruit and confectionery waste.


Environmental Protection

Removing Phosphates from Waste Water

Scientists at University College Cork (UCC) and Queens University Belfast are examining low-cost biological methods to remove unwanted nutrients from wastewater, as an alternative to costly chemical methods.

Wastewater from the food processing industry contains high levels of nutrients, including phosphates, which can severely damage water quality. Chemicals are usually used to remove phosphates before the wastewater is discharged into local freshwater. These methods are expensive and also increase resultant sludge volumes.

The scientifi c team, led by Dr Alan Dobson of UCC, are developing a biological method that both removes the phosphates from the wastewater and enables them to be re-cycled as a fertiliser in the sludge.

The method, which involves the use of bacteria, is called Enhanced Biological Phosphate Removal (EBPR).

The scientists have used DNA-based methods to characterise the bacteria in a laboratory scale experiment.

They are also testing whether it is possible to use the sludge from this EBPR system as feedstock for compost and are comparing the quality of the compost with that produced where phosphates are removed by chemical means.

Results so far indicate that the use of bacteria is an environmentally sound method of preventing water pollution from food processing wastewater.

New Treatment Technique for Dairy Sludge

More than 75,000 tonnes of sludge is generated in Ireland each year from the treatment of wastewater from milk processing plants. The sludge is predominantly spread on land.

However, EU legislation, currently being drafted, will require sludge to be treated before being spread on

land. Scientists at Sligo Institute of Technology in conjunction with Glanbia, the country’s largest milk processor, are assessing the use of earthworms as a technique for treating sludge.

Called ‘vermicomposting’, it involves the breakdown of the sludge by earthworms and microorganisms at temperatures below 35°C.

The resultant compost can be used as a fertiliser for grass, tillage crops and vegetables. One of the attractions of vermicomposting dairy sludge is that important plant nutrients, such as nitrogen, potassium, calcium and magnesium, are released and converted to a more soluble form that is more available to plants.

This was confi rmed in trials on radishes carried out by Dr Billy Fitzgerald and colleagues at Sligo Institute of Technology.

The radishes grown with vermicompost were signifi cantly heavier and more uniform in size than those grown with untreated dairy sludge.

Producing High Value Products from Waste

A research team led by Dr Emer Colleran at NUI Galway is developing strategies for the generation of bio-fuels and the production of high value products from vegetable, fruit and confectionery waste and separated municipal solid waste.

Thermostable enzymes are being used as eco-friendly tools to convert carbohydrate-rich waste into soluble sugar and antioxidant-rich cocktails that can be used for the production of bio-fuels, bio-pharmaceuticals, biodegradable polymers, chemical feedstocks, natural fl avour and aroma products, probiotics and neutraceuticals.

These new methods have the potential to play a part in more effective waste management and environmental protection strategies. For example, bioethanol and methane generation from carbohydrate-rich sources represents a renewable energy source and ensures a reduction in emission of global warming gases.

Functional foods or ‘foods for health’ are growing internationally at 10% per annum and represent a signifi cant opportunity for Irish food companies to generate new business. Irish scientists have gained international recognition for the development of novel technologies for the production of functional foods. Some of the more signifi cant outcomes of research funded by the Department of Agriculture and Food under the National Development Plan include the development of a special form of bio-cheese that can improve dental health and new scientifi c techniques for the production of probiotic foods and drinks. New information was also generated on enhancing the levels of benefi cial fatty acids in dairy products.

Success with Bio-Cheese

Scientists at the Teagasc Dairy Products Research Centre, Moorepark and University College Cork (UCC) have developed innovative technology for the production of a special form of bio-cheese that can suppress harmful bacteria in the mouth, thereby aiding dental health.

The bio-cheese contains a bacteriocin, which is a small protein produced by bacteria. It has the ability to kill food borne pathogens, such as Listeria, and can be added to food products to improve their quality, safety and shelf life.

One such bacteriocin, called lacticin 3147, was the subject of a world-fi rst discovery by Dr. Colin Hill of UCC and Dr. Paul Ross of the Teagasc Dairy Products Research Centre a number of years ago. The scientists have already taken out three patents on the discovery. Among the outcomes of this discovery to date are:■ The use of lacticin 3147 in killing mastitis-causing

bacteria in dairy cows. This paves the way for a non-antibiotic treatment of mastitis, the

page 16 | Supporting Food Innovation

Functional Foods and Nutrition


commercialisation of which is now underway by an animal health company.

■ The potential of lacticin 3147 as an alternative to chemical preservatives in food products. The research team has shown it to be effective in controlling undesirable bacteria in a wide range of foods, such as infant milk, yoghurt, cheese, soup, sausages and ham.

Following on their success in using lacticin 3147 as an effective mastitis control agent, the scientists examined its potential to counteract tooth decay.

One of the principal causes of tooth decay is the streptococcus bacterium that live in the mouth. Working in collaboration with scientists in Alberta, Canada, the Irish scientists discovered that these bacteria are particularly sensitive to lacticin 3147. They developed a powdered form of lacticin and successfully incorporated it into cheese.

They are now confi dent that the concept of a bio food for dental health based on lacticin can be extended to functional beverages as well as dairy products. A signifi cant commercial outcome of the ground-breaking research on lacticin 3147 is that all of the food applications have been licensed and are being explored by a major Irish food company.

Research Delivers New Probiotics

Funding by the Department of Agriculture and Food has enabled scientists at Teagasc and University College Cork (UCC) to expand research on probiotic foods, thereby enhancing Ireland’s expertise in this rapidly growing area of food production and nutrition.

Probiotics are live bacteria which, when ingested in adequate amounts, confer a range of health benefi ts, such as reduction in infection, control of diarrhoea, improved recovery after antibiotic treatment and reduction of allergy-based diseases, such as atopic eczema in children.

A research team under the direction of Dr. Catherine Stanton of the Teagasc Dairy Products Research Centre at Moorepark and Professor Gerard Fitzgerald of UCC has led the fi eld in probiotics research in Ireland

and has been responsible for a number of important innovations. Yoghurt is proven as an ideal carrier of these benefi cial bacteria and a number of probiotic yoghurts are on the market. The research team has found that cheddar cheese is at least as effective as yoghurt as a carrier of probiotics.

Clinical trials at UCC have demonstrated the health benefi ts of a newly-developed probiotic cheese. Pilot scale quantities of this new cheese were produced for the Irish Dairy Board.

Innovative Probiotics Technology

While probiotic bacteria can deliver health benefi ts, ensuring that they survive food processing and storage as well as transit along the gastrointestinal tract has posed challenges for scientists and food technologists.

The Teagasc/University College Cork research team succeeded in developing new technologies, which ensure that probiotics can survive the arduous conditions of food processing as well as the acidic conditions of the human digestive system.

The scientists also discovered new novel probiotic bacteria, which have higher tolerance to the stressful conditions of food processing. These superior strains were shown to have strong potential as probiotic sources for a range of foods and drinks.

Enhancing Milk as a Health Food

The negative image associated with milk fat intake is being continuously disproved by scientifi c information worldwide. Research fi ndings now show that many of the fatty acids in milk either lower or do not affect cholesterol levels.

Recent results show that one group of fatty acids, called conjugated linoleic acids (CLAs), have the potential to protect against cancer, heart disease and obesity. Irish and international research shows that milk and beef produced from animals fed a grass-based diet have particularly high levels of CLAs and have therefore potential health-enhancing benefi ts.



A research team led by Dr. Catherine Stanton of the Teagasc Dairy Products Research Centre at Moorepark found that supplementing the cow’s diet with products such as rapeseed and sunfl ower oil can further increase the level of CLA in milk. A breakthrough was also made on microbial production of CLA as an alternative to getting CLA from milk.

The scientists identifi ed novel strains of bifi dobacteria, which are optimal for CLA production. They discovered that some of these strains produce a new variant of CLA, which is more potent against colon cancer cells in in-vitro trials.

This information supports the concept of using CLA-producing probiotics for improving gut-health. These results offer the opportunity to Irish companies to place dairy products with high CLA content on the market.

The researchers have linked up with a major dairy processor with the aim of manufacturing high CLA products for the European dairy market. This demonstrates industry’s confi dence in these products and can be the basis of a successful new consumer marketing strategy.

Research teams led by Professor Kevin Cashman of University College Cork and Dr. Helen Roche of Trinity College Dublin conducted studies on the effects of CLA on bone and heart health.

They found that CLA had benefi cial effects on both animal and human cells. Initial tests on adult men showed that CLA had no major effect on bone and heart health but it did have positive effects on immune functions.

The scientists believe that more research is required on the impact of CLA on these areas of health. (Work on enhancing CLA levels in beef is reported on in the section on Meat Products)

Foods that Lower Cholesterol

The role of foods containing plant sterols in lowering blood cholesterol levels is well documented. A number of butter and cheese spreads, such as Benecol, as well as yoghurts and milks containing plant sterols are now on the market.

A research team led by Dr. Nora O’Brien of University College Cork investigated the most commonly found sterols in foods for their type, level and stability as well as their effects on human health.

Sterols are a type of fat found in many fruits, vegetables, cereals and other plant sources. Vegetable oils and nuts are also rich sources.

The researchers found that corn oil and sunfl ower oil as well as almonds are particularly high in sterols. The plant sterols tested were not toxic to human cells and, after exposure to various heat and light treatments, were relatively stable in both purifi ed and natural form.

The study showed that sterols may benefi t the human immune system. This could increase their role as constituents in functional foods. However, further research is required before these new claims can be substantiated.



Food Safety

Rapid Detection of Food Pathogens

A multi-disciplinary team of scientists has developed a new test that will enable the detection of pathogens in food within 24 hours, compared to 4-5 days using conventional methods. Food microbiologists from the Teagasc National Food Centre and NUI Galway collaborated with microbiologists in the National Diagnostics Centre, Galway and Bio-Observations Systems Ltd at University College Dublin in developing new DNA-based techniques for detecting E.coli, Salmonella, Campylobacter and Listeria in food products.

Conventional methods involve culturing and plating the pathogens followed by the manual counting of cells under a microscope. This is slow and labour intensive. The new technology, involving DNA-based techniques, can successfully detect the food borne pathogens in one-fi fth the time of the conventional system. This system has the potential to confer signifi cant benefi ts to food processors, particularly those involved in the production of minimally processed ‘ready-to-eat’ foods and foods with a short

shelf-life. It will also be extremely useful when conducting large-scale surveillance studies of micro-organisms. Overall, it will greatly enhance food safety assurance across all links in the food chain. Once the new rapid detection tests are accredited to standards specifi ed by Irish Laboratory Accreditation Board (ILAB) they can be used routinely for food safety monitoring.

Tackling Johne’s Disease

An Irish group of scientists has generated new information on Johne’s disease, a debilitating disease of cattle. The disease, caused by the bacterium, Mycobacterium avium paratuberculosis (MAP), was fi rst isolated from a German cow in 1895. A notifi able disease, the symptoms include chronic watery diarrhoea leading to wastage and ultimate death of the animal. Some research studies have suggested a possible link between Johne’s and Crohn’s disease, a chronic infl ammatory disease of the bowel in humans. However no defi nite conclusions have been reached. As Johne’s is spread through the movement of infected

The Department of Agriculture and Food is the main funder of food safety research in Ireland. This funding has enabled new knowledge and new management practices to be generated by Irish scientists in the critical areas of food safety and consumer protection. Among the achievements were new rapid detection methods for food pathogens as well as improved tests to combat the spread of BSE. A comprehensive database was developed on food residues and scientists achieved a breakthrough in the development of a non-antibiotic treatment for disease.


Food Safety

animals, the consequences for both domestic and international trade of live animals is of particular concern. Therefore, there are international guidelines for testing and certifi cation of animals for export. While the prevalence of Johne’s in Ireland is believed to be lower than in other European countries, a thorough investigation has not been conducted on its prevalence in Irish herds.

The research team, led by Dr. Majella Maher of the National Diagnostics Centre, BioResearch Ireland at NUI Galway and involving scientists from UCC, Teagasc Moorepark, Queen’s University Belfast and the Central Veterinary Research Laboratory, conducted a survey on the extent of Johne’s in herds where the disease was known to exist. They found that Johne’s was present in between 9% and 22% of the animals. The study also showed that feeding pooled colostrum to calves spread the Johne’s bacterium in these herds.

The multi-disciplinary team of researchers found that where the bacterium was found in milk from cows suffering from Johne’s, it was killed during the pasteurisation process. Another important outcome of the project was the development by the research team of a rapid DNA test to detect MAP, the bacterium causing Johne’s, in milk and veterinary products.

This discovery could have signifi cant application in tackling the disease. While this project has signifi cantly narrowed the knowledge gap on Johne’s disease, the research team says there are still many unanswered questions. They point to the immediate need for diagnostic tests to screen bulk milk tanks for the bacterium causing Johne’s and also the requirement to establish the prevalence of the pathogen in water and the environment.

Learning More About Food Pathogens

Signifi cant advances were made in the scientifi c knowledge surrounding two major food-borne pathogens, Listeria and Campylobacter. Scientists at University College Cork (UCC) and the University of Limerick made an important breakthrough in understanding how the genetic make-up of Listeria Monocyogenes, the most dangerous of the Listeria strains, infl uences its ability to survive and grow in food. The UCC team, led by Professor Colin Hill, identifi ed fi ve genes that can withstand the stressful environments

encountered in food systems. This new information will lead to new methods for identifying and controlling Listeria in foods and food processing plants. Listeria is one of the top four microbial/bacterial threats to consumer safety.

US research has discovered outbreaks of Listeria poisoning in foods such as soft cheese, milk, meat, fi sh, salads, delicatessens and ready-to-eat meals. Infection leads to fl u-like symptoms but serious cases can cause meningitis, septicaemia, abortion and even death. People with weakened immune systems, pregnant women, the very young and elderly are most at risk.

A second team, involving scientists from NUI Galway and University College Dublin conducted an in-depth examination of Campylobacter in poultry.

Campylobacter is estimated to cause up to one in six of all gastroenteritis problems in humans worldwide. In Ireland, the annual reported incidence is about 50 cases per 100,000 people. Poultry products are most often reported as the source of human infection.

The research team, led by microbiologist, Dr. Cyril Carroll of NUI Galway conducted an in-depth investigation into the epidemiology and genetic diversity of Campylobacter species found on poultry farms. They found a huge number of Campylobacter strains in some of the poultry farms. The boots and clothes of the farm staff were key sources of infection, highlighting the importance of strict hygiene.

The outcome of this project will form an important part of the programme in eliminating this dangerous pathogen from the poultry food chain. However, it demonstrates that effective preventative and control measures cannot be designed or implemented until the principal sources of the organism have been identifi ed.

Assessing E.coli Risks

The fi rst quantitative risk assessment on a food pathogen to be carried out in Ireland was undertaken on E.coli 0157 by a team of scientists from the Teagasc National Food Centre and University College Dublin in combination with the Food Safety Promotion Board and the Health Protection Surveillance Centre.


The project, which was led by Dr. Geraldine Duffy of the Teagasc National Food Centre, identifi ed the stages in the manufacture, distribution, handling and consumption of beef products, which contribute to an increased risk of E.coli 0157 contamination.

E.coli 0157 has emerged as a serious public heath hazard, resulting in a number of severe and fatal illnesses in the past decade. It is located in the intestines of cattle and sheep and can be spread through water, food, person to person, animal to person or during the animal slaughtering process.

About 10% of people infected with E.coli 0157 develop kidney failure or other serious complications. Research has shown that in 0.6% of cases infection results in death. It has led to the death of one child in Ireland.The scientists found that E.coli 0157 was present on 7.4% of beef hides, on 1.7% of beef trimmings used for beef burgers and on 2.8% of the beef burgers tested at retail level.

Quantitative risk assessment has been adopted by major national and international agencies as a strategic approach to food safety management. The outcome of this project will serve as a model for quantitative risk assessment of E.coli O157 and other food pathogens.

In a separate E.coli 0157 project, led by Dr. Declan Bolton of the Teagasc National Food Centre and involving the Food Safety Authority of Ireland, an IT based system for monitoring the incidence of faecal contamination on beef carcasses in abattoirs was developed and validated.

The system also identifi es the most probable operational source of the faecal contamination, thereby allowing for targeted corrective action.

The research team also developed and validated a sponge swabbing carcass-sampling technique and associated kit for Irish beef, pork and lamb processors. Carcass sampling has up to now been carried out by excision, a practice not favoured by meat processors because of damage to the carcass, the diffi culty in carrying out the procedure and the potential health and safety risk to operatives. The new sponge swabbing carcass-sampling kit is available from the Teagasc National Food Centre.

Improved Tests Against the Spread of BSE

Scientists at Trinity College Dublin have developed new procedures that successfully detect prohibited animal parts in feedstuffs. The discovery will help in the control and spread of BSE and strengthen consumer confi dence in beef.

The new DNA-based methods were developed by Dr Dan Bradley and colleagues at Trinity College and are more effective in identifying a broad range of prohibited animal material in animal feed rations.

The transmission of BSE has been directly linked to the inclusion of BSE-infected animal parts in animal feed. As a result, EU and Irish legislation prohibits the presence of animal or bird parts in all animal feeds. This is one of the key BSE control measures. Compliance with this legislation involves routine testing of animal feed for the presence of even the most minute traces of animal or bird parts.

Dr Bradley believes that the new DNA-based tests are a vast improvement on the current methods, cover a broader range of species and enable precise identifi cation of the sources of contamination.

National Food Residue Database

Researchers at the Teagasc National Food Centre are developing a National Food Residue Database (NFRD), which will contain extensive information on residues and contaminants in foods available in Ireland.

Developed by a team led by Dr Micheal O’Keeffe, the NFRD will contain information on veterinary drugs, prohibited substances, pesticides, heavy metals, dioxins and PCBs, radioactive substances, marine toxins, mycotoxins and other contaminants such as nitrates and acrylamide. The data will be provided by upwards of ten organisations and laboratories involved in contaminant residue analysis in Ireland.

Since the mid 1990’s, a considerable body of data has been accumulated on contaminant residues in food products, both home produced and imported. This includes a comprehensive database on residue levels in foods of animal origin. The NFRD will bring together

Food Safety


this and a wide range of other information on a single interactive website. The website, which will be operational from mid 2005, will also have links to other relevant organisations, thereby enhancing the level and quality of information.

Non-Antibiotic Treatment for Salmonella in Pigs

Scientists from Teagasc, University College Cork and University College Dublin have achieved a major breakthrough in developing novel methods to control Salmonella in pigs. It involves the use of probiotics as an alternative to antibiotics.

Probiotics are live bacteria which, when ingested in adequate amounts, confer a range of health benefi ts. The research team, led by Dr. Paul Ross of the Teagasc Dairy Products Research Centre, identifi ed strains of lactic acid bacteria that suppressed growth of Salmonella in the laboratory. Trials were then conducted on pigs, which were deliberately exposed to Salmonella to evaluate if probiotics could combat the pathogen. The results are encouraging. The probiotics fed to pigs survived and, in some cases, predominated in the pig’s intestine. The probiotics also substantially reduced the symptoms of Salmonella and the level of Salmonella carried by the animals.

As Salmonella is also a serious pathogen of humans, causing severe gastroenteritis, this breakthrough has huge potential benefi ts for both animal and human health. The discovery has been fi led as a provisional Irish patent. The next phase will involve fi eld trials and the dissemination of the novel technology to industry.

Tracking Antibiotic Resistance

A consortium of food microbiologists and food safety scientists has discovered resistance of some major food borne bacteria to antibiotics. This discovery has very signifi cant human and animal health implications.

The group, led by Dr. Majella Maher of BioResearch Ireland, NUI Galway and involving scientists from the Teagasc National Food Centre, UCD and University

College Hospital, Galway, found that Salmonella Typhimurium is resistant to as many as eight antibiotics.

This strain of Salmonella is an important pathogen of humans as well as animals. The scientists also found signifi cant antibiotic resistance by the lethal pathogen, E.coli 0157. The study shows that the genes conferring antibiotic resistance are very mobile. For example, resistance can be transferred not just between bacteria of the same species (Salmonella to Salmonella) but also across species (Salmonella to E.coli).

The scientists found that storing foods under chilled conditions may be one way of decreasing the transfer of antibiotic resistance. They developed molecular diagnostic tests for detecting resistance to one group of antibiotics, fl uoroquinolones, in Salmonella and Campylobacter. Further research is required to investigate the molecular basis of resistance to other clinically relevant antibiotics.

Alternatives to Antibiotics

The possibility of replacing antibiotics by novel anti-microbial peptides, which have been discovered in the chicken genome, is being explored by scientists from St Vincent’s University Hospital, Dublin, Trinity College and University College, Dublin.

Anti-microbial peptides are a natural part of the immune system of humans, animals and plants. The scientifi c team has identifi ed a number of novel anti-microbial peptides in the chicken genome and is now examining their effectiveness in fi ghting infection. Scientifi c groups in other countries are analysing the pig, cow, sheep and horse genomes for similar anti-microbial peptides.

The Irish scientists believe that the results of this study will offer the potential to enhance, in a non-chemical way, the resistance of poultry and other farm animals to infection. They believe anti-microbial peptides could also be added to foods for people with suppressed immunity, resulting in reduced use of antibiotics, or could be used in the pharmaceutical industry as non-antibiotic medicines.

Food Safety


Scientifi c advances in food ingredients technology have increased the innovative capacity of the Irish food industry. Signifi cant achievements took place in the development of ingredients for infant food, cream liqueurs, sports beverages and snacks and convenience foods. Scientists also developed new technologies for the production of edible food packaging. A number of these innovations have been adopted by industry.

New Infant Food

Technology generated by Teagasc has resulted in the development of nutritionally-enhanced whey protein fractions for use in a new generation of infant formula.Alpha lactalbumin, or Alphalac, is a constituent protein of bovine whey and represents 20% of total whey protein. However, Alphalac is the predominant protein fraction in human mother’s milk. Hence, the enrichment of infant milk formula with Alphalac, derived from bovine milk, has been a major goal for scientists and industry.

A research team led by Dr. Raj Mehra of the Teagasc Dairy Products Research Centre at Moorepark perfected the technology for the production of alphalac-rich fractions of whey protein. This ingredient is now sourced commercially using the processing protocols and product specifi cations developed by the Moorepark team, for incorporation into a new generation of infant formula. The product is manufactured by the multinational, Wyeth Nutritionals, at its plant at Askeaton, Co.Limerick. The new product, which is now sold worldwide, represents a major breakthrough in the humanisation of infant formula. It is an important example of the role of public research in establishing a pre-commercial base and expertise from which successful product development can emerge.

New Milk Protein Ingredients

Teagasc researchers have produced unique functional ingredients by linking milk proteins in novel ways.Conventional caseinate is produced by a process that excludes the whey protein of milk. Whey protein accounts for about 25% of total milk protein. Milk proteinate is a caseinate-like product that incorporates much of the whey protein.

Ingredients Innovation


Ingredients Innovation

Dr. Phil Kelly and colleagues at the Teagasc Dairy Products Research Centre at Moorepark have developed and patented a new process for milk proteinate production. In addition to qualifying for EU export subsidies for casein, milk proteinate also gives better product yields than casein and excels in food applications such as cream liqueur stabilisation. The research team also produced proteinate samples that showed real potential in terms of fl avour, stability and nutritional fortifi cation in a sports beverage.

Breakthrough on Chocolate Technology

Scientists at Teagasc and University College Cork (UCC) have achieved a signifi cant breakthrough in chocolate technology. It involves the production of milk powder for use in chocolate, using spray drying as a replacement for the outdated and expensive technology of roller drying, which up to now was the only technology capable of delivering the required functionality to Irish manufacturers.

The novel technology, which was developed by Dr. Kieran Keogh of the Teagasc Dairy Products Research Centre and Dr. John Fitzpatrick of UCC, enables dairy processors to produce chocolate ingredients more economically and also offers the potential for the dairy industry to develop a more specialised business in chocolate ingredients, which is a major volume outlet for milk.

Novel New Snack Food

Scientists at University College Dublin have developed a novel low-fat snack food that can be eaten warm or cold. Dr. Dolores O’Riordan developed the innovative product using imitation cheese to which she added fi bre and spices. The product is coated with seasoned bread. She has demonstrated that it is possible to manufacture imitation cheese with high moisture (60%) low fat (2%) and high levels of fi bre with health-enhancing characteristics.An intake of 18g of fi bre each day is recommended for good health. However, surveys show that two-thirds of Irish adults do not eat enough fi bre. The fi bres included in the new snack product have the capacity to lower blood cholesterol as well as aiding bowel movement and protecting against certain cancers. Because of the inclusion of these fi bres, the product could be marketed as a functional food.

Edible Food Packaging

Scientists at University College Dublin (UCD) and University College Cork (UCC) have developed edible fi lm and packaging that could enhance food quality, reduce recycling costs and ease environmental problems.Michael O’Sullivan of UCD has developed edible fi lms that can be tailor-made for individual foods. The fi lms, which are made from milk proteins and gums, can provide moisture barriers and have the potential to extend the shelf life of some foods.

In UCC, Dr. Joe Kerry has reported success in the development of an alternative food grade biodegradable packaging for food products. Using a range of materials, he has made biodegradable coatings and fi lms and is comparing them to conventional plastic packaging.

Healthier Convenience Foods

While consumption of convenience foods continues to spiral, consumers are becoming increasingly conscious of nutrition and health in what they consume.Many convenience foods are laden with saturated fats, salt and sugar. Scientists are working to replace these components with ‘natural’ healthy food ingredients resulting in healthier products.

A team led by Professor Joe Buckley of University College Cork made low-fat meat products that taste as good as the full-fat alternatives. They also developed recipes for improving the shelf life of meat products.Working with colleagues at the Teagasc National Food Centre, the research team added a selection of natural ingredients to low-value beef and pork. These included carbohydrates and proteins of dairy, vegetable and animal origin, organic acids and natural herbs and spices. The carbohydrates and proteins are used as fat replacers and as binding agents. Organic acids, such as lactic and acetic acid, control the growth of unfavourable micro-organisms and help to extend shelf life while natural herbs and spices stabilise meat colour and fl avour and improve the healthiness of the product.

The research team also found that addition of dietary fi bre to low-fat beef burgers greatly improved fl avour, resulting in a more commercially acceptable low-fat product.The results of this research will help the food industry in developing convenience products with strong nutritional and health attributes.


Multi-disciplinary teams of scientists and market analysts developed comprehensive information on the eating and dietary habits of consumers in the Irish and British markets. The information will enable food companies to gear production and marketing campaigns to emerging consumer trends. It will also be of signifi cant assistance to public agencies in implementing public awareness campaigns on the relationship between diet and health.

Tracking Food Lifestyles

The role of snacks and convenience foods in the eating habits of British and Irish consumers was quantifi ed in an in-depth study conducted by Teagasc and University College Cork (UCC).

Using a sophisticated consumer research method, called the Food Related Lifestyle Instrument, Cathal Cowan of the Teagasc National Food Centre and Mary McCarthy of UCC, with assistance from Bord Bia, segmented British consumers into six groups: snackers, careless, uninvolved, rational, adventurous and conservative

The survey showed that 48% of British consumers are regular eaters of convenience foods. The most rapidly growing group are classifi ed as ‘snackers’, accounting for one in fi ve of British consumers. ‘Snackers’ are predominantly interested in foods that offer quick and easy meal solutions. They like to shop in specialty food stores and are interested in organically produced foods. They are the most frequent eaters of ready meals and take-aways.

The research team identifi ed two further groups with a strong preference for convenience foods.

The ‘careless’ group are enticed by new products that are quick to prepare and do not require new cooking skills. The ‘uninvolved’ group are not interested in food shopping, product information or cooking. Their main priority is to save time. These two groups each account for 14% of British consumers.

Market Analysis


Market Analysis

The ‘rational’ group, accounting for 26% of consumers, are particularly interested in quality foods and are largely middle-aged to elderly. They are interested in health, taste and freshness and are occasional eaters of convenience foods.

The ‘adventurous’ group, accounting for 17% of consumers, have greatest interest in new food products. They have a high income, seek quality and enjoy cooking. Marketing of convenience foods to this group needs to focus on meal preparation as a creative process, rather than based just on quality.

In contrast, the ‘conservative’ group, accounting for just 9% of consumers, are traditional in food tastes and have little interest in convenience foods or new food products. They contain a higher proportion of older women.

The researchers also carried out a similar segmentation of Irish consumers. It showed that 52% of consumers are regular purchasers of convenience foods. The results of the research for Britain and Ireland have been communicated to Irish food companies in order to help them gear their product development and marketing strategies to emerging consumer trends.

Annual output of convenience foods by Irish food companies is approaching €3 billion, over €1billion of which is exported to the British market, which consumes some €20 billion of convenience food products each year.

Researchers have adapted the Food Related Lifestyle Instrument for use by food companies for focus group research and market and product analysis. Irish food companies can now conduct their own research on consumer trends using special software. This software is available from the Teagasc National Food Centre.

Survey on Eating Patterns of Irish Adults

Half of Irish adults do not get enough vitamin D in their diet. This is one of the fi ndings from a survey on the dietary habits of Irish adults, conducted by the Irish Universities Nutrition Alliance (IUNA), a formal association of nutritionists at Trinity College Dublin, University College Cork and the University of Ulster.

The survey found that while the intake of vitamin D was higher in the 51-64 year olds than in the 36-50 and 18-35 year old groups, none of the age groups surveyed were consuming adequate levels of the vitamin.

The research team also found that adults suffer defi ciencies of other essential nutrients. These include iron and folate in women and vitamin C and vitamin B2 in both men and women.

The survey showed that 68% of men and 71% of women ate foods fortifi ed with these and other nutrients. It also concluded that consumption of fortifi ed foods does not cause excess intakes of any nutrients.

The fi ndings of this survey have provided a wealth of information for the food industry, in aiding new product development and marketing strategies, and for policy makers in developing public health interventions aimed at reducing the risk of nutrition-related diseases in Ireland.

The results of the survey are available to download at: www.iuna.net/survey2000.htm IUNA is also fi nalising a survey on the nutritional status of Irish children. Details can be found on:www.iuna.net/childrensweek.pdf or on the RELAY website: www.relayresearch.ie

Segmentation of British Consumers

■ Conservative

■ Snacking

■ Careless

■ Uninvolved

■ Rational

■ Adventurous

9%

17%

26%

14%

14%

20%


The main focus of the meat research programme was on enhancing the quality and nutritional value of beef. Scientists developed new techniques for improving beef tenderness and for packaging beef for export. Successful research was also carried out on adding value to lower-value beef cuts and on animal feeding regimes that further increase the health-enhancing benefi ts of Irish beef.

New Technology for Tender Beef

Innovative technology developed by scientists at the Teagasc National Food Centre has resulted in an improvement in beef tenderness and has the potential to deliver substantial benefi ts to the Irish beef industry.The technology involves a completely new approach to handling beef.

The conventional system is for the carcass to be chilled for up to 48 hours immediately after slaughter. It is then boned and the meat is allowed to ‘age’, or mature for up to 14 days.

The new system, developed by Declan Troy at the Teagasc National Food Centre, in collaboration with Dr. Eileen O’Neill of University College Cork, involves removing the high value cuts from the carcass within one and a half hours of slaughter. Then, through a process called PiVac, the meat is sucked into a tube of elasticated packaging, which prevents the meat from toughening. The resultant meat is called TenderBound.

Consumer testing and scientifi c measurements of TenderBound beef have shown it to be more consistently tender than beef produced with the conventional chilling system. The research also shows that the hot-boning system results in around 0.5% loss in the weight of the carcass, compared to over 2% with the carcass hanging in the chill room. This could lead to substantial fi nancial benefi ts for beef producers and processors.

Meat and meat products



The new packaging system also ensures a consistent shape to beef on the retail shelf and for the catering trade. Other advantages are longer shelf-life and a reduced interval between slaughter and sale. Beef can be consumer-ready within seven days of slaughter compared to up to 14 days with the conventional system. Beef companies using the new system could also reduce refrigeration and labour costs.

While hot-boning of beef has been practiced to some extent in the US, New Zealand and some northern European countries, Declan Troy and Eileen O’Neill were the fi rst to conduct a scientifi c trial on the combined hot-boning/Tenderbound system. The consensus among beef processors, retailers and consumers was that it gave consistently more tender, juicy and fl avoursome meat.

New Beef Packaging Technology

New packaging technology for retail cuts of striploin, rump and fi llet steaks for export was developed by technologists at the Teagasc National Food Centre and University College Dublin (UCD). Currently, Irish beef primals are exported and then cut and re-packaged into retail portions abroad. Dr. Paul Allen of the Teagasc

National Food Centre and Dr. Francis Butler of UCD have developed what is called an ‘active packaging’ system which enables export beef to be cut into retail sizes in Ireland.

The key to active packaging technology is to maintain the oxygen level in the pack at a minimum, thereby ensuring that the beef does not develop a brown colour. When the beef is about to go on retail display in the export market, oxygen is allowed into the pack, resulting in the beef turning a bright red colour, a process called ‘blooming’.

Dr. Allen and Dr. Butler have developed active packaging systems that allow storage of steaks for up to three weeks. When required for retail display the steaks can then be bloomed to the desirable red colour.

On-Line Testing for Beef Quality

Advances have been made in the development of on-line tests that can rapidly and effi ciently predict the quality of beef. Researchers at the Teagasc National Food Centre have developed on-line physical probes that can predict beef colour.

The tests can be used at the early post-mortem stage thereby enabling beef processors to distinguish between premium and low quality products.

Beef colour is one of the key factors infl uencing consumer purchase. The ideal colour is pink to bright red. Dark, fi rm and dry (DFD) beef is generally rejected by consumers.

DFD occurs when animals are subjected to pre-slaughter stress resulting in depletion of muscle glycogen. This raises the pH of the muscle, causing the characteristic dark colour and a dry or sticky texture on the surface of the beef.

A team led by Dr Anne Maria Mullen has developed new testing methods that can detect this inferior beef at the start of the production line, thereby providing the earliest possible warning system for beef processors. The researchers also assessed the effectiveness of a



specially developed tenderness probe as an on-line method for predicting the tenderness of beef. While it was able to explain some variability in tenderness, it was not a reliable predictor of tenderness.Scientists are now trying to identify the genes that are responsible for determining tenderness, fat levels and other characteristics in beef. Genetic libraries are being developed from animals with different meat quality traits by a team from Teagasc, University College Dublin and the National Diagnostics Centre, Galway.

Added-Value Meat Products

Blueprints for the production of value-added products from lower value meat cuts have been developed by scientists in University College Cork (UCC) and Teagasc. Using lower-value meat cuts from the animal’s forequarter, a team led by Dr. Eileen O’Neill of UCC and Dr. Tony Kenny of the Teagasc National Food Centre has succeeded in making tender, succulent re-formed steaks and beef joints.

The formula involves adding salt and phosphate and mechanically tenderising the beef. The researchers assessed the suitability of different forequarter muscles for re-formed meat products and also examined the most suitable tenderising methods. The results are of particular importance in the development of value-added products for the retail and catering sectors.

Designing Healthier Beef

Animals fed grass supplemented with sunfl ower or rapeseed oil produce beef with signifi cantly higher levels of healthy fatty acids, according to research conducted by Teagasc and University College Cork (UCC).

Irish and international research has shown that meat and milk produced by grass-fed animals has higher levels of healthy fatty acids, known as conjugated linoleic acid (CLA), than that produced from silage and/or concentrate feed.

A research team, led by Declan Troy of the Teagasc National Food Centre, has now shown that burgers produced from animals fed grass and sunfl ower oil contain the highest level of CLA. The next highest level of CLA came from a diet of grass and linseed oil.

These diets produce beef with a fatty acid profi le more in line with human dietary needs.

Current human dietary advice emphasises the need to reduce intake of saturated fats and increase intake of polyunsaturated fats, such as omega-3 fatty acids and CLA. Scientists and medical experts now believe that CLAs may have the potential to protect against cancer, heart disease and obesity.

Research has now designed ways for maximising the levels of these benefi cial fatty acids in beef. The Teagasc/UCC research has also shown that these health-promoting benefi ts can be achieved without sacrifi cing quality parameters, such as texture, juiciness and fl avour.


Participating Institutes

Dairy Products Teagasc, Moorepark, Research Centre Fermoy, Co. Cork. Tel: +353 25 42222; www.teagasc.ie

National Food Centre Teagasc, Ashtown, Dublin 15. Tel: +353 1 8059500 www.teagasc.ie/nfc

University College Cork Western Road, Cork. Tel: +353 21 4903000 www.ucc.ie

University College Dublin Centre for Food Science, Belfi eld, Dublin 4. Tel: +353 1 7167777 www.ucd.ie

University of Limerick Limerick. Tel: +353 61 202700 www.ul.ie

National University Galway. of Ireland Tel: +353 91 524411 www.nuigalway.ie

Trinity College Dublin Dublin 2. Tel: +353 1 6081000 www.tcd.ie

Enterprise Ireland Enterprise Ireland,Biotechnology Directorate Glasnevin, Dublin 9. Tel: +353 1 8082000 www.enterpriseireland.ie

Dublin City University Glasnevin, Dublin 9. Tel: +353 1 7005000 www.dcu.ie

St. Vincent’s Education and Research Centre, University Hospital St Vincent’s Hospital, Dublin 4. Tel: +353 1 2839444 www.st-vincents.ie

Cork Institute Rossa Avenue, Bishopstown, Cork. of Technology Tel: +353 21 4326235; www.cit.ie

Dublin Institute National Bakery School, of Technology Kevin Street, Dublin 8. Tel: + 353 1 4023000; www.dit.ie

Sligo Institute Ballinode, Co. Sligo. of Technology Tel: +353 71 9155222 www.itsligo.ie

Queens University University Road, Belfast, Co. Antrim BT7 1NN. Tel: 048 902 45133 www.qub.ac.uk

Central Veterinary Abbottstown, Castleknock, Research Laboratory Dublin 15. Tel: +353 1 6072869; www.agriculture.gov.ie

Health Protection 25-27 Middle Gardiner Street, Dublin 1. Surveillance Centre Tel: +353 1 8765300; www.ndsc.ie

National Diagnostics National University of Ireland, Galway. Centre Tel: +353 91 524411; www.nuigalway.ie/ndc

Bord Bia Clanwilliam Court, Lower Mount Street, Dublin 2. Tel: +353 1 6685155; www.bordbia.ie

Food Safety Abbey Court, Lower Abbey Street, Authority of Ireland Dublin 1. Tel: +353 1 8171300; www.fsai.ie

Food Safety 7 East Gate Avenue, Little Island, Co. Cork. Promotion Board Tel +353 21 2304100; www.safefoodonline.com

The following research institutes, universities, state and state-sponsored bodies are participants in the research projects funded under the fi rst phase of the Food Institutional Research Measure (FIRM). Information on the projects undertaken by each of the organisations and the research scientists involved is available on the RELAY website at www.relayresearch.ie.

Published by Relay,

Moorepark, Fermoy, Co CorkTel: +353 25 42321 Fax: +353 25 42293

Email: [email protected] www.relayresearch.ie

June 2005

supporting food innovation - agriculture · supporting food innovation | page 3 about relay 4 ......

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