issue 7 - irish food magazine

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Issue 7 2013

Jim Bergin, CEO, Glanbia Ingredients IrelandLimited, talks about the new business entity

Industry investmentExpansion high on the agenda

A new target for exports to the Middle East

FOCUS ON INGREDIENTSIrELAnd At FIE 2013dAIry COnsOrtIuM, FHI, BEGIns A sECOnd pHAsEdAwn FArMs FOCusEs On COnsuMEr trEnds FOr npd

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3Issue 7 2013

Editorial

In 2012, the value of Irish food and drinks exports reached an all-time-high at €9 billion. There was great excitement about the prospects for the industry in 2013 and, despite a challenging start, that positivity has prevailed throughout the year.At Anuga this year, it was a great opportunity to meet with so many Irish companies and to witness, first hand, the vibrancy of the sector.Speaking at Anuga 2013, Simon Coveney, Minister for Agriculture, Food and the Marine, commended Irish food and drink producers on their continued dedication to producing quality outputs. At the show in Cologne, the Minister praised the Irish beef sector, which saw exports to Germany double from €45 million in 2010 to €90 million or 15,000 tonnes in 2012.In 2013, Origin Green, Bord Bia’s Sustainability Programme marked its first year in action. The programme has had considerable buy-in from companies in the industry and there is great confidence and pride in Ireland’s work on the issue of sustainability.As the year draws to a close there is excitement within the industry about the potential of the dairy category post-2015. Investment in the sector shows the commitment of Irish companies to take full advantage of the growth in milk production by Irish farmers.A key category for that excess dairy will be dairy ingredients and, in this edition as part of our Ingredients focus, IRISH FOOD speaks to several companies in the dairy ingredients category about their plans for the future. Jim Bergin, CEO of the new entity Glanbia Ingredients Ireland Limited, talks about the ambitions and prospects of the newly formed company (see page 10).Meanwhile, Jens Bleiel, CEO of Food for Health Ireland (FHI) also outlines the success of a unique industry-led food consortium in the area of functional dairy ingredients (see page 20). The consortium is the first of its kind in Ireland and Enterprise Ireland, who invests heavily in FHI, believes this could be the tip of the iceberg in terms of what Ireland can achieve from such industry and academic collaborations.Investment is taking place in other food categories too, we report on news of investments in three companies, which totals almost €9 million (see page 32).Readers can also find the latest news, consumer trends, recipes and moreinside!

Oonagh O’MahonyEditor

Issue 7 2013

Editor: Oonagh O’Mahony

Reporters: david Cummins, Mike wilson

Design: Barry sheehan, Martin whelan, Ciarán Brougham

Production: niall O’Brien, Michael ryan

Chief Executive: rebecca Markey

Advertising Executive: John sheehan

Accounts: tricia Murtagh

Administration: sue nolan

Publisher: david Markey

Copyright IFp Media 2013.

no part of this publication may be reproduced in any

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Contents

4Issue 7 2013


6 nEws

Ireland at Anuga 2013

8 nEws

Cork sea salt company wins €250,000 French export deal

10 A strOnG stArt FOr GLAnBIA InGrEdIEnts

As Glanbia Ingredients Ireland Limited (GIIL) is about to mark its first year as an indpendent company, Jim Bergin, CEO, talks to IrIsHFOOd.

18 AwArdInG EXCELLEnCE

IrIsHFOOd profiles the seven category winners at the Bord Bia Food and drink Awards

Contents

5Issue 7 2013


30 rECIpEs

spicy fried eggs, Beef burgers with sweet and sour aubergine, Lamb casserole with cinnamon and courgettes and roast Haddock with Champ

32 InvEstInG In Industry

three Irish food companies recently announced separate investment programmes – totalling almost €9 million

35 dEw vALLEy BrInGs HOME tHE BACOn FOr MCdOnALd’s IrELAnd

dew valley has been awarded a multi-million euro contract to supply up to 36 tonnes of cooked Irish bacon to Mcdonald’s restaurants in Ireland.

36 nEw ACAdEMy FOr sMALL FOOd BusInEssEs

A new training programme provides start-up assistance to small food businesses

38 EXpAnsIOn On tHE MEnu

the deloitte food and beverage survey 2013 reveals a positive outlook towards expansion in Ireland

39 trEnds FrOM tHE us

Mike wilson reports on the latest trends from the us

40 COnsuMEr EXpECtAtIOns

IrIsHFOOd reports on the results of periscope 2013

39 spOtLIGHt On...FArMHOusE CHEEsE

15 InGrEdIEnts

16 FOOd InGrEdIEnts EurOpE

Meet the Irish companies exhibiting at FIE 2013

20 BuILdInG An Industry MOdEL

with considerable funding from Enterprise Ireland, Food for Health Ireland is being hearalded as an industry role model

22 EMErGInG trAdE rOutEs

the IdB is developing new business in emerging markets as a key strategy in the future growth of its dairy trading and ingredients division

26 FIsHInG FOr FunCtIOnAL FOOds

nutramara, the marine functional foods research initiative, has identified extracts with the potential for use as functional food ingredients and says the next step is linking with industry

28 stAyInG On trEnd

Conor Cahill, Head of Innovation at dawn Farms talks to IrIsHFOOd about the trends driving npd at the company

news

6Issue 7 2013


Dairygold has announced it will invest €33 million in Mitchelstown facilities to expand and upgrade its milk processing capabilities. This investment has been supported by the Department of Jobs, Enterprise and Innovation through Enterprise Ireland.The Minister for Agriculture, Food and the Marine, Simon Coveney welcomed planned investment by Dairygold saying: “The commitment of the leading dairy co-operatives to investing in the sector is fundamental to realising the 50 per cent growth target in Food Harvest 2020. The Irish dairy sector has the capacity to achieve long-term sustainable growth and added value, drawing on a tradition of family farming and world class research.”Dairygold is Ireland’s largest farmer owned business and the country’s second largest dairy processor, processing 950 million litres or 20 per cent of Ireland’s milk pool to produce a range of cheese and dairy ingredients for export to more than 50 countries. The investment will establish a new six tonne/hour multi-purpose milk drying facility and a variety of infrastructure and plant enhancements at its Castlefarm site in Mitchelstown, Co. Cork. It will increase Dairygold’s overall peak processing capacity and represents the conclusion of phase one of the Society’s processing capacity plan for 2020.

FURThER RESEaRCh SUppORT FOR IRISh aGRI-FOOD SECTORIreland’s Minister for Agriculture, Food and the Marine, Simon Coveney, has announced grant awards in excess of €6 million for research projects being undertaken, on a collaborative basis, by researchers from institutions across the island of Ireland.The awards cover a broad range of research activities, from sustainable food production at farm level, right through to innovations in the processing sector. Many of the projects funded are applied and pre-commercial in nature and there is also a heavy emphasis on research involving the modern biosciences. Funded projects include research on novel marine-derived agents for the control of salmonella in pork and a project looking at lamb meat flavour based on the animal’s diet. These awards will further enhance and develop research capacity and capability in the Irish public research system, the Minister said. He reiterated his commitment to targeted research and innovation within the agri-food sector stating: “Following the significant awards of €32 million last November, I am delighted to announce the provision of further financial support for publicly funded research. This research will play a key role in driving innovation within our sector thus contributing to the growth targets outlined in Food Harvest 2020 and ultimately making a positive contribution to the Government’s Action Plan for Jobs.”

DaIRyGOlD TO INvEST €33 mIllION

The Minister for Agriculture, Food and the Marine, Simon Coveney, visited Anuga to officially launch Ireland’s presence at the show. Speaking at Anuga, the world’s largest food and drink trade fair, the Minister commended the industry for its highly encouraging performance in a competitive environment. “This year, despite a challenging economic and trading environment, Irish beef exports to Germany are expected to exceed the €100 million mark. This is a strong endorsement for the industry as it continues to secure market share based on Ireland’s premium image and brand recognition in terms of quality, traceability and sustainable food production.”According to figures released by Bord Bia, the value of Irish beef exports to Germany has more than doubled from €45 million in 2010 to reach €90 million, or 15,000 tonnes in 2012. The value has increased by a further 9.8 per cent in the first six months of this year compared to the same period last year.Seventeen Irish food companies exhibited at Anuga 2013, with 14 participating under Bord Bia’s Origin Green stand.During his visit to Germany, the Minister Coveney also met with the CEO of Metro Group, the world’s fourth largest retailer with an annual turnover of €67 billion.

IRElaND aT aNUGa 2013

pictured reading IrIsH FOOd at Anuga 2013, Minister for Agriculture, Food and

the Marine, simon Coveney commended Ireland’s food and drinks export success..

news

7Issue 7 2013


SUSTaINablE SEaFOOD pRODUCER NETS INTERNaTIONal bUyERS Kush Seafarms welcomed a group of 11 high profile visitors to Beara as part of Bord Bia’s Sustainability Conference, which was held in September. The group, comprising buyers from some of the most important seafood distributors in Europe, North America and Asia visited the company’s mussel farms at Ardgroom. Kush became Ireland’s first certified producer of organic shellfish in 2009 and brought buyers on a trip around the company’s 50-hectare farm to see how Kush grows and harvests its organically-certified mussels. Restaurateur Jim Birmingham of Ocean Blue in Kenmare then prepared a series of mussel dishes for the visitors, who also tasted the company’s new organic mussel soup. Owner of Kush, John Harrington said: “Kush has always placed environmental responsibility at the heart of everything we do. The fact that Bord Bia has chosen to showcase us as the future of sustainable seafood production to 11 key industry figures from as far away as the US, Singapore and Dubai is reward for the hard work we have put in here.” Kush Seafarms has been exporting its shellfish since 1987 and recently won new export markets in the Middle East. “Being able to bring these people out on our own boat and have them taste the product right here in the beautiful surroundings of Ardgroom is thrilling and proof that we are doing all the right things here,” John concluded.

Kerry Foods won a global innovation award at Anuga 2013 with its Cheestrings Spaghetti product. The latest product innovation out of the Cheestrings portfolio, Cheestrings Spaghetti was selected as one of eight winners within the dairy category. It was awarded for the product idea, its innovative character, and creative implementation. A Kerry Group spokesperson says the award symbolises a significant peak on all communication channels for Cheestrings Spaghetti’s successful launch into Germany. According to Kerry Group, the key target groups have responded well to the successful launch campaign with new curiosity around the Spaghetti variant and the Cheestrings brand overall.Cheestrings Spaghetti is the third SKU launched in Germany. The brand launched in the market in 2011 with Cheestrings Original, followed by the launch of Twister in 2012. Cheestrings Original and Twister were also launched in Poland and Austria this year.Anuga is the world’s biggest food trade show and in excess of 500 food and drink companies from around the world entered the awards, with a total of over 1,200 concepts and products. The judging panel selected 53 ‘best in class’ products and concepts that were impressive by virtue of their underlying ideas, innovative character and creative implementation.

Minister for Agriculture, Food and the Marine, Simon Coveney recently marked the start of construction of a new €35 million distillery at Tullamore Dew’s headquarters in Co. Offaly. Speaking at the event, the Minister commented on the global increase in consumption of Irish whiskey: “Globally, the Irish whiskey category is the fastest-growing spirit category worldwide and is currently the fastest-growing whiskey category in the important American market.”He commended Tullamore Dew for its investment and said it was important that the the industry never loses sight of the need to maintain focus on preserving the traditional practices and heritage of Irish whiskey. The project will provide increased distilling and storage space for Tullamore Dew for the next 100 years and, together with the expanded Visitor Centre, will provide 25 jobs in Offaly, in addition to the 200 jobs provided during the construction phase.

ChEESTRINGS SpaGhETTI wINS GlObal INNOvaTION awaRD aT aNUGa 2013

CONSTRUCTION bEGINS aT NEw TUllamORE DEw DISTIllERy

pictured at Anuga 2013 are: denis O’riordan, Manager Eu Markets, Kerry Group; simon Coveney, Minister for Agriculture, Food and the Marine; and Lisa doberenz,

Brand Manager Cheestrings, Kerry Group.

International buyers visit Kush seafarms as part of Bord Bia’s sustainability Conference

news

8Issue 7 2013


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TOp hONOUR FOR KIllOwEN FaRm aT ThE INaUGURal IQFasKillowen Farm’s Duneen Handmade Farmhouse Raspberry Yogurt received the Overall Gold Q award at the inaugural Irish Quality Food and Drink Awards (IQFAs), which were held in Dublin recently. The product was also named as overall winner in the Dairy and Milk Products category, while its Simply Better Caramelised Orange Yogurt, produced for Dunnes Stores, was also Highly Commended in the same category. The Overall Gold Q award is a specialist prize awarded to the one product that stands out among all the other entries and represents ‘the very best of the best’. The latest awards follow success at the UK and Ireland Great Taste Awards, where Killowen Farm achieved a total of 14 gold stars. “We use only the finest natural ingredients to produce a top-quality yogurt. The fact that we only use milk from our own herd of cows allows us to control costs and this all contributes to an award-winning result. We are delighted with this achievement as it shows that we really do put the same care and expertise into everything we produce on Killowen Farm,” commented Nicholas Dunne, Managing Director, Killowen Farm.The IQFAs recognise excellence in product development for food and drink producers, retailers and catering companies in Ireland.There were 37 products from Northern Ireland and the Republic of Ireland awarded the title of IQFA 2013 winners by a judging team of over 70 respected food journalists, chefs, producers, retailers, NPD specialists, cooks and bloggers from across Ireland.

Irish Atlantic Sea Salt, which produces organic sea salt flakes, has secured a €250,000 contract to supply its product to specialist French chain Le Comptoir Irlandais, which has 42 stores throughout France. The deal follows a highly-successful export programme and tradeshow in France.Commenting on the announcement, Aileen O’Neill, Managing Director of Irish Atlantic Sea Salt said: “We are absolutely delighted to sign our first major export deal and to enter the continental European market. France is a huge and highly-developed market with very discerning consumers who really appreciate high-quality ingredients. Having had great feedback from our customers in Ireland, we decided to take part in the Food Export Programme run by South Cork Enterprise Board and Cork County Council. The training and access to expertise, provided on the programme, was absolutely invaluable and we received great support to bring our product to tradeshows.” Irish Atlantic Salt Ltd. is based on the Beara Peninsula and produces 100 per cent natural and organic Irish sea salt flakes using a bespoke process that mimics solar evaporation. The company launched a new range of Irish sea salt products earlier this year and secured valuable listings in Ireland. Irish Atlantic Sea Salt says its production capacity is quite substantial and believes it has huge growth potential in the export market.

CORK SEa SalT COmpaNy wINS €250,000 FRENCh ExpORT DEal

pictured at the announcement of a €250,000 contract for Atlantic seasalt are: the Lord Mayor of County Cork, noel O’Connor and Aileen O’neill, Managing direcetor of Irish Atlantic sea salt.

www.irishfoodmagazine.comInterview

A strong start for Glanbia Ingredients

GIIL is one of Ireland’s leading dairy ingredients companies. It processes 1.6 billion litres of milk, or 30 per cent of Ireland’s milk pool, into a range of dairy ingredients for export to more than 50 countries. On November 25, 2012, GIIL began trading as part of a joint venture between Glanbia Co-operative and its plc counterpart. Jim Bergin, CEO, GIIL says completion of the joint venture – co-op 60 per cent to plc 40 per cent – was a significant move for the company, which now has two very wealthy parents. “The joint venture achieved a stand-alone business in our own sector. We are in a country that will have one of the fastest-growing dairy industries in the world once quotas end in 2015, and GIIL has the finances, and a single focus on dairy ingredients within a significant platform with great potential for growth.”

CustomersJim says GIIL’s experience, as well as its extensive product portfolio, means the company is in a strong position to meet the demands

of its customers, which include a number of internationally-recognised brands. It is the exclusive supplier of cream to Diageo for Baileys, which Jim describes as a very singular and important relationship. The company also sells a range of dairy proteins into the clinical and sports nutrition sectors. This is a new development within the business but Jim sees it as being a significant sector in the future, as dairy ingredients begin to grow in popularity in the foods for health category.GIIL is also the biggest supplier of butter and cheese to the Irish Dairy Board (IDB), as well as being a 23 per cent shareholder. Through

the IDB,

its butter product is sold under the Kerrygold brand in Germany and its cheese is sold in the UK under the

GLAnBIA InGrEdIEnts IrELAnd LIMItEd (GIIL) Is ABOut tO MArK Its FIrst yEAr As An IndpEndEnt COMpAny. JIM BErGIn, CEO, GIIL BELIEvEs tHErE Is An EXCItInG FuturE AHEAd FOr tHE nEw EntIty

10Issue 7 2013

Interview

11Issue 7 2013


Pilgrims Choice brand. “This is an important route to market for our products,” says Jim.Furthermore, GIIL’s butter and cheddar cheese products are also distributed under the Kilmeaden and Avonmore brands by its parent company Glanbia plc, through its consumer food division. GIIL is also focused on the adult nutrition sector in developing markets and, according to Jim, GIIL sees the greatest growth potential in Africa, the Middle East and South America. In Senegal, Togo and Mali, for example, GIIL has exclusive distributors who package, distribute and market the product. “It is a branded product and the exclusive distributor in that market converts the product into consumer-ready formats.” Another key client base in GIIL’s portfolio is the infant nutrition sector. Jim says that, with three out the four biggest infant nutrition suppliers based in Ireland, this is a strategically important sector for growth for GIIL

and the Irish dairy industry.

InvestmentJim is confident that Ireland can take advantage of growing international demand for infant nutrition. “There

is an increasing awareness among infant formula global procurement directors of the potential of northern Europe, including Ireland, to match the growth in

supply that has developed in the southern hemisphere,

which has not been limited by the quota regime.”This demand is quite timely, as Europe prepares for the

end of dairy quotas in 2015, which is predicted to result in a 50 per cent increase in dairy output in Ireland. Preparations to handle the increased dairy outputs are well underway

and GIIL is preparing for that increased production with a €150 million investment in a new facility in Belview, Co. Kilkenny. The new facility joins GIIL’s two existing sites at Virginia, Co. Cavan and Ballyragget, Co. Kilkenny.“We are entering a new growth era,” Jim states. “This is the first greenfield investment in the dairy industry since quotas were introduced in 1984 and reflects GIIL’s commitment, on behalf of its suppliers, to the significant growth opportunities.” The Belview facility, which is being built on 20.9-hectare site, will include two 7.5 tonne driers and it is expected the facility will have a milk-processing capacity in excess of 700 million litres of milk and produce 100,000 tonnes of dairy powder per annum.“By providing this additional processing capacity we will be facilitating milk suppliers in their ambition to avail of the opportunity presented by quota abolition post 2015.” Jim adds that it is a very high-specification site and capable of supporting products to high-end markets such as infant formula and affordable nutrition.Furthermore, GIIL also commissioned a €21 million expansion of value-added whey protein isolate, building on the existing whey platform in its Ballyragget facility. The main customer for the output of this new plant is Glanbia Nutritional Ingredient Technologies, which Jim says demonstrates the ongoing close relationship that GIIL enjoys with the plc.

natural advantageIreland is not the only country that will see an end to quotas in 2015. However, Jim is confident in Ireland’s ability to remain a key player in the industry into the future. “Of the 27 countries in the EU, only a handful has produced above quota. Having said that, there are strong dairy nations including the Dutch, the Danes, Northern Germany and France. But their domestic markets are larger. Since Ireland has traditionally exported 85 per cent of its dairy production, it has

vast export experience and networks to handle the increased output.” He adds that the current economic climate in developing nations is driving a growth in demand and, with 100 per cent of GIIL’s additional output destined for export, Jim is confident about the Ireland’s prospects. “We expect to have established markets for our products by the time quotas end.”Furthermore, Jim believes Ireland’s grass-based production system is an additional advantage for the Irish dairy sector. Glanbia was one of the pilot companies to sign up to Bord Bia’s Origin Green Sustainability Programme, which, Jim says, is a very important development for Ireland’s food and drinks industry. He describes the nationwide sustainability programme as “an important signpost” for Ireland’s commitment to sustainable and quality milk production. As well as its commitments to Origin Green, GIIL has also established a new on-farm sustainability programme for its 4,300 milk suppliers. The Open Source Dairy Assurance and Sustainability Programme is described as a blueprint for quality dairy production. The programme is an extension of the existing Glanbia Dairy Farm Assurance Scheme and will be independently assessed by Bord Bia-appointed farm auditors. “We have already audited over 400 farmers, on a pilot basis and, because it is a scheme with an independent audit and is independently accredited, we believe it has the required substance and potential to meet our global customer aspirations in sustainability.”

Challenges and opportunitiesReflecting on its first year as a stand-alone entity, Jim believes GIIL has managed the challenges well. He sees a bright future ahead for the new business and says the challenge now is to produce more and increase the value-add, to move up the value chain. That is the opportunity and the challenge for us.”

Lead

12Issue 7 2013


Awarding excellence IrIsH FOOd prOFILEs tHE sEvEn CAtEGOry wInnErs OF tHE BOrd BIA FOOd And drInK AwArds, wHICH ArE dEsIGnEd tO rECOGnIsE And rEwArd EXCELLEnCE In tHE IrIsH FOOd And drInKs Industry

There were over 150 entries to the biennial Bord Bia Food and Drink Awards 2013. Bord Bia compiled a shortlist of 21 companies across seven categories: Exporting, Branding, Entrepreneurial, Success at Home, Sustainability, Consumer Insight and Innovation. Commenting on the 2013 awards,

Aidan Cotter, Chief Executive, Bord Bia said: “This year’s awards programme coincides with a period of sustained growth in our food and drink exports, which increased by 8.6 per cent or €370 million in the first six months of the year. As the industry seeks to grow output and expand our export reach, it is important to recognise the

continued progress and achievements of the sector in creating value for society and strengthening our reputation and competitiveness in domestic and global markets.” Here we profile the overall category winners who were announced at an awards ceremony held in Dublin on November 14.

Kerry Foods is one of the leading suppliers of branded and private-label chilled food in Ireland and the UK. Kerry has a strong portfolio of well-invested brands and also has close working relationships with retailers to develop successful private-label business. Kerry also invests in an unrivalled national service to the independent convenience sector in both Ireland and the UK. In recent years, cheese snacking was identified as a category potential for development and, with Cheestrings, Kerry had the opportunity to meet the consumer need for healthy, convenient snacking. Cheestrings is now being marketed in Ireland, the UK, Germany, France, the Netherlands, Belgium, Austria, Poland, Greece and South Africa. The consumer research undertaken helped Kerry to understand the cultural differences in markets, and create relevant communications for those target markets.

Irish Atlantic Sea Salt Ltd. has developed a range of organic, gourmet Irish sea salt products, using the highest-quality oceanic seawaters. Irish Atlantic Salt has developed a production process that blends age-old traditions with some innovative and energy-efficient technology to create the only Irish-made, white, sea salt products available. On the strength of the success of its Irish sea salt flakes, the company has developed a new range of blended sea salt products. Available in speciality food stores across Ireland since 2010, the completion of a salt production facility on the Beara Peninsula in 2013, allowed the company to explore other markets in Ireland and overseas. The company is currently targeting the lucrative foodservice market in the UK, focusing on the greater London area, as well as working with an importer in Australia on a project involving artisan Irish products. Market research in export markets such as the US, Canada, France, Germany, Italy, Australia and the UK indicates that there is an increasing demand for speciality sea salts.

Consumer InsIght entrepreneurIalKERRy FOODS’ ChEESTRINGS IRISh aTlaNTIC SEa SalT

denis O’riordan, Marketing director, Kerry Foods Irish Atlantic sea salt’s Michael and Aileen O’neill

13Issue 7 2013

Keelings provide branded and private-label fresh produce to retail and foodservice markets. In 2010, Keelings launched its brand, with its strapline ‘Love to Grow’, into the produce category, which was previously an unbranded category. This followed market research, supported by Bord Bia, which highlighted that consumers wanted to buy Irish produce and support local brands. It found that consumers wanted more information about growers and the health benefits of food. In addition, consumers wanted to increase the variety of fruit in their diets. Keelings’ brand objective was to harness the generations of experience and passion for fresh produce to expand its business through the growth of the category and increasing the consumption of fresh produce via education, awareness, trial and penetration.

Glenmar Shellfish has been serving the export fishing industry for over 30 years and over the last three years, in particular, Glenmar Shellfish has modernised its approach to buying, producing and selling in order to adjust to the rapidly changing face of the fishing industry. There has been an ambitious move by Glenmar to maximise the quality of its seafood product, with investment in a new product range of prawn, monk and squid, which is frozen and graded on-board within 20 minutes of catch. Glenmar Shellfish recently opened two processing and distributing centres close to Dublin Airport and Dublin Port. The proximity of these units to Dublin Port, and Dublin Airport, has given Glenmar the opportunity to export frozen, live and fresh seafood products into the global market on a daily basis. The company is currently exporting 550 tonnes to markets such as China, Hong Kong, Korea, Italy, Spain, France and Croatia.

Britvic Ireland’s Miwadi is the number one dilutes brand in Ireland and has achieved considerable success over the last few years in a domestic market worth €53 million. The market is currently growing at 3 per cent a year. However, in the middle of 2010, Miwadi’s value market share had slipped and the brand faced challenges in the marketplace. In the spirit of turning adversity into advantage, the MiWadi team put a number of objectives in place: the relaunch of Miwadi; the launch of double concentrate and five no added sugar flavours; and an engaging online communications. The cumulative effect of the last three years’ activity on Miwadi has put the brand on a solid footing for sustained future growth and brand extension. Britvic Ireland’s Miwadi has a steady 41 per cent yearly average value market share.

BrandIng

exportIng suCCess at home

KEElINGS

GlENmaR ShEllFISh bRITvIC’S mIwaDI

Leadwww.irishfoodmagazine.com

Conor whelan, sales and Marketing director, Keelings

Juan Blanes, sales and Marketing and Mel Bendon, Managing

director, Glenmar seafoods

dee Cunniam, senior Brands and Activation Manager, Miwadi

Paganini is a manufacturer of dairy ice cream and desserts supplying the Irish foodservice market and exporting to the UK and the Middle East. Its Fitfuel brand of nutritionally enhanced ice-cream is a new concept and part of the wave of functional foods. Fitfuel Nourish is used in hospitals and care homes in Ireland to assist dieticians in their quest to boost the calorific and protein intake of patients. Meanwhile, Fitfuel Perform is a low-fat ice cream enriched with 20g of protein per serving. It is being marketed as a recovery product for sports people and recreational athletes to use to optimise the impact of training.

Dawn Meats, based in Co. Waterford, is a family business that has grown to become the supplier-of-choice for Irish meat to some of the most discerning customers in over 40 countries around the globe. Sustainability is integral to operations at Dawn Meats, which has an expansive product portfolio. In recent years, it has formalised this approach, in conjunction with Origin Green, to ensure that its strategic business plans support sustainable development. It has set a number of demanding targets as part of its Origin Green sustainability charter and, in early 2013, it doubled its original improvement targets, due to the success of its ongoing environmental sustainability initiatives. Dawn Meats is now aiming to reduce water use by 40 per cent, reduce energy consumption by 40 per cent and reduce its direct carbon footprint by 50 per cent. Dawn Meats was one of the earliest companies to partake in Bord Bia’s Origin Green programme as an additional step in its already-existing environmentally-friendly activities. A recent example of the success of this sustainable approach was the agreement with McDonald’s Europe in 2012 to become a strategic supply partner on Irish beef patties with business valued at more than €300 million.

InnoVatIon sustaInaBIlItypaGaNINI DawN mEaTS

14Issue 7 2013

Lead www.irishfoodmagazine.com

Barry Murphy, paganini

niall Browne, Chief Execuitive and Charlie Coakley, Environmental sustainability , dawn Meats

pictured at the launch of Bord Bia’s Food and drink Industry Awards 2013 were: Michael Hoey, Managing director, Country Crest, winner of last year’s inaugural sustainability Award; Aidan Cotter, Chief Executive, Bord Bia; and, rtÉ presenter Keelin shanley.

Ingredients

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According to Michael Hussey, Manager Dairy Sector, Bord Bia, dairy ingredients constitute the bulk of food ingredients exported from Ireland. He explains that the Government set a target for a 50 per cent increase in output by 2020. Micahel says plans are in place to handle the extra milk coming through and several initiatives have already begun. “Companies are already gearing up for the end of dairy quotas at in 2015. Glanbia are building a greenfield site in Belview, Co.Waterford, near the port, which is due for completion in 2014 and Dairygold have just announced investment in Mitchelstown, which will give them added capacity.”

Michael highlights China, the Middle East, Africa and South America as key markets for Irish dairy products.

sustainabilityMichael says Ireland’s grass-fed dairy system is a natural advantage over key competitors in the sector. “We will have the biggest growth, post-quota and we can guarantee secturity of supply because we are the most sustainable producer of dairy products. We have no issues with water availability, like some of our competitors and we have a grass-fed system, which means low carbon emissions.”Michael adds that, through its Origin

Green Sustainabilty Initiative, Bord Bia is communicating with international buyers, detailing how Ireland is working on improving its sustainability and how that sets Ireland apart, not only for dairy products, but across the board in food production.

spicesOutside of dairy, Michael notes the spices and flavours category is also seeing development in Ireland. “We have a couple of small companies working in flavourings and seasonings. The likes of AllinAll is supplying into Europe and the Middle East and they have been very successful in their own right.

Food Ingredients Europe Irishfood prOFILEs tHE IrIsH EXHIBItOrs At FIE 2013

abC NUTRITIONalSABC Nutritionals is an Irish owned and operated private label manufacturer of sports nutrition, weight management and lifestyle nutrition products for customers in 16 European countries, as well as Asia and the Middle East. Its full service from research and development to manufacturing, uses the latest scientific research, allowing consumers to create their own brand of nutritional products tailored to meet all necessary legislation within their market place. ABC Nutritionals staff, many of whom are qualified to PhD level, specialise in development and manufacture of custom powder blends and capsules. These products are aimed at: sports nutrition; meal replacement; very low calorie diet (VLCD); cardiovascular health; joint support; digestion; and requested customised products. ABC Nutritionals is ISO 9001:2008 certified and operates under HACCP management systems. All necessary export certification is provided. Based in Shannon in Co. Clare, ABC Nutritionals has grown considerably since starting in 2007 and won the Bord Bia Thinking Big – Small Business award in 2009. In 2010, ABC Nutritionals won the County Enterprise Board Business of the Year award. The Irish Exporters Association also named ABC Nutritionals the Irish Exporter of the Year in 2011.

Food Ingredients Europe (FIE) is the world’s most important gathering of ingredient suppliers, distributors and buyers for the food and beverage industry. The biennial show brings together over 1,300 global suppliers and 26,000 senior decision makers. As well as FIE, Natural Ingredients (NI) will be co-located at the event. NI is the leading event for sourcing natural and organic ingredients for supplements, nutraceuticals, functional food and beverages and any other food-related products. At this year’s event in Frankfurt, Ireland will be represented by 10 companies.Visit exhibitors under the Bord Bia stand at 9E07, 9E09, 9E11, 9E15, 9F08, 9F09, 9F10, 9F12. Other Irish exhibitors can be found at: 8C47, 8B29, 91E83 and 8P33.

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allINall INGREDIENTS

CaRbERy FOOD INGREDIENTS lTD

Cp INGREDIENTS lTDCP Ingredients and Flaverco have over 30 years’ experience suppling flavours. From its BRC-certified facility, with applications in bakery, dairy, confectionary, beverage and convenience foods, it produces a range of natural, clean-label concentrated dairy flavours, produced from dairy raw materials by enzyme technology, including cream, butter and cheese concentrates. These all come in powder, paste and liquid formats. These flavours can be used to give the products of CP Ingredients’ customers the desired mouth-feel, lower fat, calories and cholesterol. The company’s library also includes: sweet; savory; fruit; herb and spice; plant extract; nut; meat and fish; and, alcoholic-style flavours. CP Ingredients is an R&D focused company, and collaborateS with customers to provide products that reduce their processing time, storage and transport costs. Some additional products by the company include: a cultured product range; greek yogHurt; two cheese blends; soft blue cheese; pizza cheese; sour cream, etc.

Carbery Ingredients is an international, nutritional ingredients company. Headquartered in Cork, Carbery has production, R&D, service and marketing capabilities in Europe, the US and Asia. With experience in the dairy sector and its market-leading Optipep whey hydrolysate range, Carbery is working towards unlocking new opportunities for its customers in infant formula, performance nutrition, weight management and healthy ageing. Under its Whole of Life platform, Carbery believes its innovation pipeline for scientifically validated ingredients is aligned with the changing needs of the global food industry.The company’s researchers offer taste and application capability plus extensive expertise of protein-based products for developed and emerging markets.

AllinAll Ingredients Ltd is an Irish company based in Dublin that provides a wide range of dry ingredients solutions for the processed-food industry in Ireland, the UK, Europe and the Middle East, with plans to expand to more markets in the future. The product range of the company includes: meat glazes; marinades; seasonings; sauce mixes; batters; coatings; brines; functional cures; and toppings and moisuture-management systems, for both processed and baked foods. AllinAll operates to BRC (A-grade) quality standards, and offers products that can be formulated for, or by, the customer to meet exact specifications, and cater to suit different market conditions, different logistical demands, shelf life, texture etc. AllinAll can provide functional ingredients for processed foods that are clean-label, i.e. e-number free. At FIE in Frankfurt, AllinAll will be presenting new technologies for shelf-life extension in both meat and baked food products, and sodium reduction in bakery products.

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DaIRyGOlD FOOD INGREDIENTS

GlaNbIa NUTRITIONalS

IRISh DaIRy bOaRD (IDb)The IDB is Ireland’s largest exporter of premium dairy products and a leading international food company with a global footprint that extends to over 90 countries. The IDB has annualised sales in the region of €2 billion. Headquartered in Dublin, the business employs some 3,100 people globally. Over the past 50 years, the IDB has established vital routes to market for Irish dairy produce and is a leader in product innovation. The IDB owns the internationally-renowned Kerrygold brand – which it describes as the Irish dairy industry’s most important marketing asset – along with other brands including Pilgrims Choice, Dubliner and Beo. The IDB’s food ingredients arm develops bespoke food ingredient solutions for many of the world’s major food manufacturing corporations. A co-operative enterprise, the IDB is owned by Irish dairy processing co-operatives and dairy companies and, through them, by Irish dairy farmers.

Glanbia plc is a global performance nutrition and ingredients group headquartered in Ireland. The company has leading market positions in cheese, whey proteins, sports nutrition and micronutrient premixes. Glanbia products are sold in over 130 countries worldwide and it employs 5,000 people across 17 countries. Shares are listed on the Irish and London stock exchanges (symbol: GLB). Glanbia has two core business segments called Global Performance Nutrition and Global Ingredients. This reflects the fact that, today, Glanbia has two well-established nutritional platforms that cover both business-to-consumer and business-to-business nutritional products and solutions. The first platform is the Group’s global sports nutrition brand family. The second platform spans large-scale US cheese manufacturing and value-added nutritional ingredient solutions, incorporating ingredient technologies and customised premix solutions.

Dairygold Food Ingredients is Ireland’s largest farmer-owned business and Ireland’s second largest dairy processor. Located in Munster, the company processes approximately 960 million litres of milk annually, from its 3,000 milk suppliers. Operating from four processing facilities, Dairygold Food Ingredients produce a broad range of dairy ingredients with two plants concentrating on cheese production and two others on dairy powders. The company is headquartered in Mitchelstown, Co. Cork, with manufacturing facilities outside of Ireland in the UK and France, as well as sales operations in Germany and Spain. Dairygold employs 1,100 people and generates a turnover of €750 million from its worldwide sales. The company has three distinct business activities: Dairy Essentials, Cheese Solutions and Consumer Foods. The company specifically focuses on the following convenience food applications: ready meals; pizza; sandwiches; snacks; salads; soups; sauces; and desserts. The company is also one of the largest suppliers of infant milk formula, providing 16 per cent of global requirements.

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maRIGOT lTD

REDhIll FOODS lTD

wIllOwS INGREDIENTS lTDWillow Ingredients Ltd is an Irish-based, family-owned distributor of raw materials for the food, healthcare, sport and animal nutrition industries. Primarily, the company represents overseas manufacturers of products sold in the UK and the European market. Willows works closely with customers on a partnership basis, offering a high level of client service, coupled with fast, accurate and reliable responses to both clients and suppliers alike. The company imports product from countries including China, India, the US, South America, Turkey, Israel and Europe. In addition, Willows Ingredients has local suppliers and customers based in Ireland and the UK. A growing SME, the organisation is based in Co. Wicklow and employs nine people in Ireland and two in the UK. Willows Ingredients Ltd is accredited to the following quality systems: FEMAS, ISO 9001:2008, HMFA, and AIC, FDA.

Redhill Foods Ltd is a Cork-based food ingredients company with particular focus on assisting bakers in producing more cost-effective, quality baked goods and delivering solutions with a clean-label approach. Through its team of technologists and bakers, using the latest enzyme technology, the company produces e-number-free cake improvers, and clean-label shelf life extenders for breads and cakes. According to Redhill Foods, there is a growing interest and demand for gluten-free baked goods. Redhill Foods has developed a range of gluten-free enzyme-based ingredients to assist the baker in the challenge of producing quality gluten-free breads.

Established in 1992, Marigot Ltd is a functional marine ingredients company. Its innovative Aquamin product range is derived from one unique raw material, the red algae Lithothamnion species. With a distinct composition, which includes calcium, magnesium and 74 trace-minerals, Aquamin can be used in foods, drinks, and dietary supplements where it is proven to deliver clear bone and digestive health benefits. According to the company, independent clinical trials published in international peer-reviewed journals have supported its research in the marine-mineral nutrition sector. The company has three manufacturing facilities, with an international network of exclusive agents and distribution partners serving the needs of local markets. Marigot is dedicated to sustainability, harvesting only mature, calcified seaweed, and leaving ‘live’, young seaweed untouched. Harvests of this sustainable material ingredient are carefully planned, controlled and monitored by Marigot, to ensure timely harvesting to protect the natural ecosystem.

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Building an industry modelA unIQuE dAIry InItIAtIvE In IrELAnd HAs BEGun Its sECOnd FIvE-yEAr tErM And Is FOCusEd On COMMErCIALIsInG rEsEArCH rEsuLts

Food for Health Ireland (FHI), the first industry-led food research consortium in Ireland. Launched in 2008, it is a joint venture between key players in the dairy industry and the academic community. Heavily funded by Enterprise Ireland, FHI’s objective is to identify milk-derived food ingredients with potential health benefits – thus creating new intellectual capital and enabling the industry members to develop new products for sale globally.

A role modelFHI recently completed its first five-year term and has been awarded a new round of funding to pursue a number of potentially commercial opportunities identified in phase one. As well as its success in research, FHI is also being heralded as a model programme for other sectors in Ireland’s food and drinks industry.Rosemary Sexton, Manager, Dairy/Functional Foods and Beverages Department in Enterprise Ireland believes FHI has become an exemplar for the industry-led technology centre model and adds that learnings from its first five years are informing the development of other models in the food sector. “Now into its second term, the challenge is to move more strongly to commercialisation and deliver the new value-added functional foods and ingredients critical for the global success of the Irish food industry.” According to Enterprise Ireland, FHI

has huge capacity to deliver for industry, and by industry in conjunction with its academic partners. Jens Bleiel, CEO, FHI, says the buy-in from both Enterprise Ireland and industry partners for a second phase of FHI is a significant vote of confidence in its work. “I think that it is important for companies to invest in research, especially dairy companies with the 2015 dairy quota abolition coming, otherwise they are only competing on the commodity market and you need to be able to add value for the market.” Echoing this sentiment Rosemary says: “FHI was driven by the relatively low R&D investment in our most important indigenous industry and that industry’s need to move into higher value-added offerings in line with global market demand. This initiative was, and is, seen as a key strategic move for Ireland with the potential to leverage collaboration between industry and the research community and accelerate the development of new functional ingredients delivering export sales and jobs in Ireland.“This ties in strongly with Food Harvest 2020 (FH2020), which sets out stretch targets for achieving significant uplift in output, exports, value-added content and jobs by the end of the decade. The achievement of the FH2020 vision is strongly predicated on the performance of the dairy industry and, in Enterprise Ireland’s view, this will be driven by initiatives such as FHI.”

Rosemary says FHI has significantly enhanced the environment for food growth in Ireland by building new competencies and knowledge on the one hand and strong relationships between academics and the industry partners on the other. “It is a model that truly benefits everyone. The universities get the funds to do research, they own the IP and the companies get access to top-class results that they have the possibility to commercialise,” Jens adds.

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Impact of FHI Developing new ingredients with market appeal is the ultimate aim of FHI and one that heavily underpins FH2020 in terms of its ambition for the dairy industry, according to Rosemary. “FHI is critically important at a national, as well as at a sectoral level, especially when you consider that the dairy processing sector alone employs in excess of 4,000 people, taking milk from 140,000 family farms and generating exports of more than €2 billion. That is outside of additional value and jobs being created in transport, equipment sales, professional and business services and so on across every community in Ireland.”

the next stepOf the nearly 2,000 new components identified in phase 1, Jens says 75 showed strong potential in healthy ageing, glycemic management and satiety. “We have done three human intervention studies to investigate how these components work with humans. We are now bringing these components to the industry partners so they can commercialise them.“We expect to have many more results in the coming five years. I guess the focus is much more on commercialising results, whereas in FHI1 it was about building up the system and the consortium, and establishing the processes.” Jens adds.

Jens says the next big step for FHI and its industry partners will be bringing products to the marketplace. “The proof

of the pudding will be to show to ‘Ireland Inc’ and the companies here that the research we have

generated can really lead to market success. The consequent objective will be to

promote this model more to the outside world and to demonstrate

that this model can generate innovation and value

to the global food industry.”

*Enterprise Ireland is the Government agency that

partners with entrepreneurs, Irish business, food foreign direct

investment and the research and investment communities to develop Ireland’s international trade,

innovation, leadership and competitiveness with the ultimate objective of increasing exports, employment and prosperity in Ireland.

Dairygolddairygold is Ireland’s second largest dairy processor, processing 20 per cent of Ireland’s milk pool. It produces a range of cheese and dairy ingredients for export to more than 50 countries. dairygold has a tradition of innovation and product development, and is one of the founder members of FHI. Commenting on its participation in FHI, a dairygold spokesperson said: “the functional/nutritional properties of dairy ingredients offer a substantial opportunity for processors like dairygold to move their product offering higher up the value chain but it requires continuous scientific research. Innovation is better when we work together; by combining the research skills of the universities with the product development, production and application skills of the industry, everyone benefits.“the FHI consortium provides the opportunity to harness Ireland’s scientific talent for industry-relevant product research and development. through FHI we work with our research partners to identify ingredients that offer superior nutritional and health benefits to our customers, i.e., in infant formula and cheese.”dairygold says it plans to continue its association with FHI. “All our customers believe the FHI concept is a good one and unique in the world. Being a member of FHI gives us a platform to become involved in detailed scientific research and to access associated laboratories and expertise much better than we could do on our own. some of this research to date has supported the development and enhancement of our ingredients into new sectors and has also led to some new customers expressing an interest in products that are currently nearing completion.”

CarberyCarbery’s food ingredients portfolio includes whey-based dairy ingredients such as whey protein concentrates, isolates and hydrolysates, which, alongside the taste capabilities of the company’s flavour division, synergy, are primarily marketed to the international nutritional industry.“product innovation is core to our growth and we have launched our ‘whole of Life’ innovation platform to recognise the four consumer life stages where protein fortification is key: infant development; healthy living/weight management; sports nutrition; and active ageing.”Carbery has been a member of FHI right from the start. “working with it has been integral to our innovation goals and we have enjoyed a positive and fruitful relationship with the organisation,” says noel Corcoran, sales and Marketing director, Carbery Food Ingredients.“Indeed, FHI’s capabilities are vital for ingredient companies looking to launch new products in the competitive nutrition sector. More than ever before, consumers are becoming increasingly aware of how and where ingredients are sourced, that they deliver proven health benefits, satisfy food-safety criteria and meet required legislation. this is certainly the case in the dairy industry where manufacturers are looking to dairy suppliers to develop ingredients that deliver health benefits substantiated by scientific evidence and meet consumer demands. “working with FHI offers us the opportunity to expand our fundamental research capabilities as we access world-class researchers and new technologies.”


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Emerging trade routestHE IrIsH dAIry BOArd (IdB) HAs IdEntIFIEd dEvELOpInG nEw BusInEss In EMErGInG MArKEts As A KEy strAtEGy In tHE FuturE GrOwtH OF Its dAIry trAdInG And InGrEdIEnts (dtI) dIvIsIOn. wItH tHIs FOCus In MInd, tHE IdB HAs BEGun tO EstABLIsH nEtwOrKs And tO BuILd rELAtIOnsHIps In tHEsE MArKEts

Overall, the IDB’s DTI division reported good results in 2012, despite volatile trading conditions for global dairy markets. It accounted for 31 per cent of overall group turnover for the year, representing a 9.5 per cent increase in turnover for the division, amounting to €621 million in 2012. DTI operations in the UK and Europe, the IDB’s main markets, remain strong according to Seamus Greene, International Sales Manager, Dairy Trading and Ingredients, IDB. However, he says, these are mature markets with a lot of competition, and that the main source of growth for the IDB’s dairy

ingredients range is from emerging markets. “In light of the end of quotas in 2015 our current focus is, and has been, on emerging markets, particularly in the Middle East, North Africa, Russia and China.”With all eyes focused on the abolition of dairy quotas in 2015, Seamus explains that work is already well underway to develop relationships within these key emerging markets. “We continue to expand our sales network there, either through local offices that we have set up, particularly in places like Africa and the Middle East, or through local agents and partners. Relationships are very

important, putting feet on the street is a critical component in being successful and having a sustainable route to market for Irish products in these regions.”

Customer needsThe IDB’s current client base includes a number of internationally recognised brand names like: Nestle, Yakult, Mondelez, and General Mills. “Our aim is to meet the needs of our international food and beverage manufacturing customers, which is the supply of specific, customised dairy and non-dairy products, which are then used in many

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day-to-day recognised global brands,” Seamus explains. In emerging markets, Seamus identifies affordability as a key component in customer decisions. “Buyers and consumers are looking for a range of cost-engineered products that meet their affordability concerns. So, there is an even bigger focus on producers to produce enriched products that meet the nutritional needs of this customer base, while at the same time satisfying the affordability concerns.” Although still emerging marketplaces, Seamus says they are very competitive and that differentiation is important for future success. “We are always looking at how can we differentiate ourselves from our global competitors. One way is the continuing focus on our technical expertise, the other is having people on the ground for customer insight and to understand what is required, another element is ensuring your supply chain and cost structure for getting product to the market is slick and tight.”

strong supply baseSeamus explains that the IDB has two supply sources for its ingredients business. “We work jointly with our co-op shareholders, which comprises joint technical and commercial market and customer visits. The other source

would be through our own international subsidiaries within the IDB global network. We have a customised powder ingredient operation in the UK, Adam’s Food Ingredients (AFI), and we have a fairly unique cheese formulation technology that we use in both the UK and the US in our cheese plants.”The IDB’s ingredients business subsidiaries in the UK and the US include: Meadow Cheese Co, Adams Food Ingredients (AFI), the Cheese Warehouse; Dairy Ingredients UK Ltd (the UK); and, Thiel Cheese and Ingredients and Meadow Ingredients (the US). In 2012, the IDB completed a €70 million capital investment programme in its UK subsidiaries, as well as substantial investments in its Thiel Cheese & Ingredients in the US and at AFI in the UK. it also acquired The Cheese Warehouse in the UK in 2012, which the IDB says contributed to the strong performance of the dairy trading and ingredients business for the year.According to the IDB, its AFI business enjoyed great success in 2012. Following its relocation to a purpose-built Innovation Centre, AFI launched a new powder blend for a customer in Sri Lanka and a yoghurt ice-cream at Gulfood, which has since been commercialised with several customers.

new product developmentThe IDB has a multi-faceted approach to new product development (NPD). Customer and consumer insights help drive innovation and the IDB continues to build its internal NPD capability across the group. It also participates in collaborative NPD with its members, as well as harnessing scientific and technological advances through collaborating with external partners.Seamus outlines the IDB’s NPD approach saying: “We work directly with our subsidiaries, who would be the main sources, but we also work with third party research institutes, some of which are based in Ireland, to validate the findings and science behind some of our cost-engineered products.“We have several new products that have been launched that are aimed at key sectors, including beverages, which is a significant and growing area. We have launched a specific range of yoghurt powders – which we refer to as cultured milk products – that are sold to the beverage and yoghurt sector.” Seamus highlights the yoghurt sector as a good example of NPD and innovation. “It is an area that has exploded, there has been an surgein demand for Greek yoghurt. As well as extended variants of that such as yoghurt coated ingredients, such as raisins, or nuts.”

End of quotasCommenting on the end of dairy quotas in 2015, Seamus believes the impact for Ireland’s dairy industry overall will be very significant. He adds that there has been major investment across the sector. “That investment has been done with specific customer needs in mind.”He continues: “Customers now see that Ireland will be a very strategic supply source for milk, also the sustainability element is important. Certainly people see that, although we are small in the global scale, the capability for expansion and the competitiveness of Irish dairy. This should mean that, overall, Irish ingredients will have a very bright future.”

Product innovation: The IDB says it is committed to delivering solutions and meeting the needs of its customer. It works directly with customers to provide cost-effective solutions to build quality, taste and functionality into their products. The IDB is involved in ongoing research and development in four key areas: cultured dairy; life nutrition; beverages; and ingredient engineering. In response to emerging market trends, the IdB has launched several new products to market including: • YoghuRT PowDER: this ties in with a growing demand for healthy snacking.• MAlTED MIlk PowDER: the IdB has developed this range to fulfil growing demand in Africa, which has been a key

emerging market for the IdB and it is predicted to remain so in the future. • FunCTIonAl ChEEsEs: the IdB offers solutions with specific functional properties to suit requirements, such as engineered

and controlled melt characteristics, viscosity and flavour. typical applications for processed cheese include: pizza; sandwiches; pasta dishes; sauces; savoury bakery; fillings; dips; fast food; and snacks. An example of recent innovation is medium-fat soft cheese as a cost-saving alternative to cheddar cheese.

• ADPuRE RAngE: Adams Food Ingredients has launched Adpure, a range of new clean-label powdered dairy enhancers, which the IdB says are ideal for all kinds of food applications from snack seasonings, to bakery lines, sauces, desserts and beverages.

• BEo MIlk PowDER: launched by the IdB’s consumer business, this is a milk powder with vegetable fat replacing the milk fat.

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tHrOuGH Its rEsEArCH, nutrAMArA, tHE MArInE FunCtIOnAL FOOds rEsEArCH InItIAtIvE, HAs IdEntIFIEd EXtrACts wItH tHE pOtEntIAL FOr usE As FunCtIOnAL FOOd InGrEdIEnts And sAys tHE nEXt stEp Is LInKInG wItH Industry tO FurtHEr dEvELOp tHEsE dIsCOvErIEs

Ireland has approximately 220 million acres of marine resources, which Nutramara believes hold the resources Ireland needs to play an important role in the world’s functional food market. It is the role of Nutramara to mine marine resources including seaweeds, aquaculture, microalgae and marine processing by-products, for bioactive components that have potential as functional food ingredients that may benefit human health by inclusion in the diet.According to Dr Fiona Manning, Programme Manager, Nutramara, creating value from marine by-products and waste streams has been identified as a key concern for Irish companies in the marine industry. “There are significant costs associated with dealing with by-products generated by seafood companies during processing,” she says and adds that legislation relating to discards will result in a growing interest in creating value by harvesting the potential from discard material.

“Because fishermen have to land all the fish they catch, including the discards, which could include small fish that count as part of their quota, they are asking: ‘Can we generate some value from that or add value to someone else’s product and make an ingredient?’” Fiona believes that Nutramara is well positioned to answer this industry question. Now in its fourth year of a five-year programme, Fiona explains that Nutramara has developed the infrastructure, skills and expertise required and it is now looking to engage with industry to bring its research to a commercial conclusion.

potential products “Nutramara has developed research outputs, methodologies and skills to identify these bioactive components, characterise them and begin to understand how they act in food products, and to bring them to the point where they could be used as

ingredients,” Fiona explains. Among recent developments, Nutramara has identified several fractions from Irish seaweeds, which Fiona describes as having exciting bio-activity. Importantly, the methods used to extract the fractions are suitable for food products, as they don’t contain solvent residues. The extracts include, for example, fractions that exhibit anti-diabetic properties by inhibiting enzymes involved in the breakdown of carbohydrates, identified by Nutramara researchers at Teagasc Moorepark. “The researchers are continuing to study these extracts, looking to further characterise the biological component and understand how it works.Similarly, Nutramara researchers in University College Dublin (UCD) and University of Ulster have identified seaweed fractions that exhibit anti-inflammatory, anti-adipogenic and anti-cancer activities in a range of laboratory testing systems. Studies are now examining these fractions in more

Fishing for functional foods

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advanced models to see if the bioactivity is retained in more complex systems.At University College Cork, some of these seaweed extracts have been incorporated into foods to examine issues such as quality parameters (including appearance and taste) and how the extracts withstand some of the standard food-processing techniques. Nutramara researchers at the University of Limerick are also looking at ways to recover valuable protein extracts from marine by-products. These extracts contain both known proteins, but there is also a range of proteins with novel anti-oxidant activity that have the potential to have significant health benefits.“Researchers are in the process of confirming what that activity is and how relevant it is and what the potential of these extracts could be and the mechanisms that make them work. So, it is still very much in the research environment, as opposed to product development, but what we need to do now is identify and work with the people who can bring these outputs through to the product development stage.”Fiona explains that Nutramara is now reaching out to industry to highlight the expertise available within the consortium and the work it does and to get more feedback from industry in terms of what it needs and then match that with research work for the future.

Industry connectionsFunded by an award of €5 million from the Marine Institute and the Department of Agriculture, Food and

the Marine, Nutramara’s initial phase runs until December 2014. It employs a multidisciplinary research team consisting of 30 researchers across seven research institutions. The programme is lead by Teagasc, Ashtown, which works in conjunction with Teagasc, Moorepark; University College Cork (UCC); University College Dublin (UCD); NUI Galway; University of Limerick (UL); and the University of Ulster, Coleraine.Fiona explains that as Nutramara approaches the end of its initial period of funding, one of the major priorities is to secure additional funding for its research activities, so it can continue to develop its research output and build new research programmes. “We want to build on the capabilities we have developed in our initial programme to sustain our activities and develop new research programmes. “One of the ways of doing this, will be to work with industry partners, on individual projects designed to meet industry-specific needs. We would focus research activities on individual industry needs or individual developments, as well as continuing our early-stage research,” she says. Fiona sees great potential for Nutramara to join up with industry partners to develop its research into products that will appeal to end-users.“We have started discussions with some companies but it takes time because both parties have to understand what the other party needs and what their capabilities are. But I think there are lots of areas out there that the seafood, food and ingredient companies can take advantage of, such as getting value from

waste-streams and by-products.” Seaweed is one of the core bioresources that Nutramara is exploring, as well as research in by-products, aquaculture, mussels and microalgae. Fiona explains that the focus for many Irish marine companies in Ireland is on product development rather than research. However, she says, now through research, there may be the potential to identify possible revenue streams from waste products, and now is the time for industry to take advantage of this opportunity. “We are talking to companies, explaining exactly what the R&D process involves, what it will mean for the company and how they go about doing it. It’s an education process to let people know we have the resources and expertise in Ireland and we would love to help develop it for business.”Fiona adds that there is potential for small companies to work together as a group to take advantage of this research knowledge. “If you look at the medical devices, diagnostics or pharmaceutical companies, they have established trade organisations and they lobby the scientific community at an industry level and it has huge advantages for both industry and researchers. There are a lot of smaller marine companies in Ireland that could do the same. We are working hard to engage with companies, individually or as a group. We see huge advantages for us all and for Ireland, to work together in a mutually beneficial way to identify common interests and needs, and share the outcomes of a particular project.”

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ADDawn Farms is one of Europe’s leading suppliers of cooked and fermented meat ingredients to the foodservice and manufacturing sectors. A specialist business-to-business company, it is export focused and pursues growth through long-term investment and strategic alignment with global QSR foodservice brands and major food manufacturers.The simple business philosophy at Dawn Farms is that great ingredients make great food and outstanding food innovation, as one of the essential building blocks of the business, has a major role to play in realising this philosophy. This is one of the reasons why Dawn Farms introduced its own bespoke, robust stage-gate innovation process called NECTAR to assist its science and innovation team to convert ideas quickly and efficiently into winning products for its customers.The science and innovation team at Dawn Farms is headed by Conor Cahill, a veteran of the food industry, who had 16 years’ experience in the meat and poultry business under his belt before he commenced working with Dawn Farms in 2010. His background in engineering, operations and food innovation made him the perfect candidate for the position of Head of Science and Innovation at Dawn Farms. He leads a team comprising of over 20 food scientists, technologists, food innovators

and culinary and process experts. The team’s goal is to provide a practical and customer-relevant value-added new product development (NPD) service to Dawn Farms portfolio of brand leading customers in the pizza, sandwich and recipe dish categories in the food service and food manufacturing channels.Speaking about recent NPD work at Dawn Farms, Conor explains that the company has adopted the Consumer Lifestyle Trends programme developed by Bord Bia (the Irish Food Board). This programme provides the basis for Dawn Farms to analyse trends and come up with the insights that drive the menu innovation pipeline for the business and its customers.One trend that the company has been following closely is Keeping it Real, which highlights the consumer desire for product authenticity. “As part of this trend we are seeing food producers taking the best of tradition and heritage and modernising it to meet today’s consumers’ tastes,” advises Conor. “In particular, this trend has come to bear in the explosion of the street food movement and its subsequent crossover into mainstream.” Street Foods’ origin is based around the tasty authentic cuisine sold by roadside vendors and at farmers’ market stalls around the world. “Thanks to the popularity of this trend, we have seen the introduction to the European market

not only of mainstream global cuisines such as American, Thai, Chinese or Mexican but also regional variations such as regional American BBQ flavours and sauces and authentic cuisines and dishes such as Vietnamese Banh Mi meatballs,” Conor says.Street food style concepts are now starting to make the crossover into mainstream with numerous recent product launches both in retail and foodservice. “The global trend that we see with street food is about taking the flavours and cooking methods (slow cooked, braised, chargrilled) from these regions and using them as the inspiration behind new product development.” Resulting from the popularity of this trend, Dawn Farms has recently developed a range of street-food-inspired cooked meat products around these cuisines. Products within the range include chorizo, pulled pork, spicy beef pizza toppings, a Mexican mole mince and a selection of street-food-inspired meatballs including the popular ‘fiery meatball’.“These products are extremely versatile and are allowing our customers to seize and profit from this trend by adding authenticity, variety and taste to any pizza, sandwich or salad on their menu or in their repertoire of ready meals,” Conor concludes.

Staying on trendAutHEntICIty Is InCrEAsInGLy IMpOrtAnt tO COnsuMErs And dAwn FArMs’ InnOvAtIOn tEAM Is COMMIttEd tO dEvELOpInG nEw rECIpEs tHAt GIvE Its prOduCts AutHEntIC FLAvOurs


recipes

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Source: Bord Bia

Beef burgers with sweet and sour aubergine Serves 4

Ingredients450g lean minced beef•1 onion, finely chopped, sautéed in a little oil•1-2 cloves garlic, chopped•1 tablesp. basil, chopped•Salt and black pepper •

Sweet and sour aubergine 2 tablespoons oil•2-3 shallots/1 onion, chopped•1 aubergine, diced•1 red pepper, deseeded, diced•1 tablesp. soy sauce•1 tablesp. balsamic vinegar•1 tablesp. lemon juice•125ml tomato juice•1 teasp. sugar•Handful basil, chopped•

MethodCombine burger ingredients and shape into four burgers. Barbecue or grill until fully cooked – 8-10 minutes.Meanwhile make up the aubergine sauce – heat the oil, sauté the shallots, aubergine and pepper until just soft. Add the soy, balsamic vinegar, lemon juice, tomato juice, sugar and basil. Simmer for 4-5 minutes. Taste for seasoning.

Serving suggestionsServe with the burgers plus rice or baked potatoes.

spicy fried eggs Serves 4

Ingredients2 ripe plum tomatoes•Olive oil, for cooking•4 slices ciabatta or other rustic-type bread•4 large eggs•2 garlic cloves, thinly sliced•1 red chilli, thinly sliced into rings (optional)•1 tablesp. fresh chives, chopped•½ teasp. balsamic vinegar•A little salt and freshly-ground black pepper•

To ServeLightly dressed baby leaf salad with herbs.

MethodHeat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously. Then, slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

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Source: Bord Bia

roast haddock with champ Serves 4

Ingredients4 x 175g skinless and boneless haddock •filletsSalt and freshly-ground white pepper•1 tablesp. olive oil•Cherry tomatoes on the vine•25g butter•4 scallions, finely chopped•6 tablesp. milk•900g freshly-cooked floury potatoes, cut •into even-sized chunks

MethodPreheat the oven to 200C/400F/Gas mark 6.Arrange the haddock fillets on a non-stick baking sheet and season, drizzle over the olive oil. Roast in the oven for 8-10 minutes until cooked through and tender. This will depend on the thickness of the fillets. Toss the tomatoes in a little olive oil and roast fin the oven for 5 minutes.Melt the butter in a small pan and gently sauté the scallions until softened. Pour in the milk and bring to a simmer. Mash the potatoes then, using a wooden spoon, beat in the scallion and milk mixture until you have achieved smooth, creamy mash. Season to taste. Divide the champ among warmed plates and arrange a piece of roasted haddock on each one to serve.

Tips Try adding a little finely grated lemon rind and/or crushed garlic clove to the fish fillets before drizzling with the olive oil and roasting.Other fish you could use: whiting, hake or trout fillets.

Lamb casserole with cinnamon and courgettes Serves 6

Ingredients750g shoulder of lamb, well trimmed and diced•2 tablesp. olive oil•2 onions, finely diced•2 cloves of garlic, crushed•1 tablesp. ground cinnamon•400g tin of chopped tomatoes•500ml water or stock•Grated rind and juice of one lemon•2 bay leaves•1 tablesp. Worcestershire sauce•A little salt and freshly-ground black pepper•2 courgettes, cut into 2-3cm chunks•1 tablesp. fresh mint leaves, chopped•

Cherry tomato, cucumber and olive salad250g cherry tomatoes, chopped•½ cucumber, chopped•100g Greek olives•½ chopped red onion•1 tablesp. olive oil•

MethodHeat a little oil in a frying pan and brown the lamb in batches. Remove to a saucepan as it cooks. Heat a little more oil in the pan and add the onions. Cook for a couple of minutes until they soften. Add in the garlic and cinnamon and stir. Transfer to the saucepan with the meat. Add in the tomatoes, stock or water, lemon rind, bay leaves, Worcestershire sauce and black pepper. Cover and bring to the boil. Reduce the heat and simmer very gently for 2 hours. Then add in the courgettes and cook for a further 10 minutes; taste and season. Before serving, stir in half the lemon juice and some chopped mint.While the casserole is cooking steam some peeled potatoes. When they are cooked, drizzle over a little melted butter, the remaining lemon juice and chopped mint. Combine the salad ingredients and season with salt and black pepper.Serve the casserole with the potatoes and salad.

Serving suggestionsPotatoes tossed in butter, lemon juice and mint.


Investing in industrytHrEE IrIsH FOOd COMpAnIEs rECEntLy AnnOunCEd sEpArAtE InvEstMEnt prOGrAMMEs – tOtALLInG ALMOst €9 MILLIOn – tHAt wILL EnABLE tHEM tO InCrEAsE OpErAtIOnAL CApACIty, EXpAnd tHEIr prOduCt rAnGE, BuILd On tHEIr EXIstInG IntErnAtIOnAL MArKEts And EntEr nEw MArKEts

Green Farm Foods

swift Fine Foods

O’Brien Fine Foods

Industry

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Industry

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The investments by the three companies – O’Brien Fine Foods, Co. Kildare; Green Farm Foods, Co. Westmeath; and Swift Fine Foods, Co. Monaghan – are supported by the Department of Jobs, Enterprise and Innovation through Enterprise Ireland (the Government organisation responsible for the development and growth of Irish enterprises in world markets). Welcoming the announcement, Michael Cantwell, Manager Food Division, Enterprise Ireland, said: “This announcement helps underpin Ireland’s standing as a leader in the international food industry. Enterprise Ireland is delighted to support this investment and looks forward to working with these companies as they embark on these ambitious expansions and grow and develop their international sales – sustaining and creating jobs in Ireland.”O’Brien Fine Foods and Swift Fine Foods are investing €3.1 million each, while Green Farm Foods will invest €2.8 million in its operations.

Green Farm FoodsGreen Farm Foods, Co. Westmeath, is a leading producer of premium cooked meat products. Established in 1991, the company holds a strong position in Ireland’s domestic market, supplying the country’s leading food retailers. It currently exports 30 per cent of its product to markets in the UK and mainland Europe. According to Green Farm Foods, its business in the UK is growing rapidly. Oliver Durkin, Marketing and Business Development, Green Farm Foods, credits this growth to a changing consumer mindset that has resulted in higher demand for natural foods. He explains that Green Farm Foods’ products offer consumers greater choice. Oliver says Green Farm Foods’ sliced and torn poultry and beef products are 100 per cent natural and use Grade-A fillets and Bord Bia approved beef. “It’s a premium product, and we find that there is a market for that and people are responding to being given a choice.”

This investment will see the company double its production capacity to meet increasing demand for its products, allowing it expand its existing international markets and enter new markets. Commenting on the €2.8 million investment, Kenneth Greene, founder and CEO of Green Farm Foods said the company is committed to continuing to grow its business and increasing its international market share. “We greatly appreciate the support from Enterprise Ireland in this, especially as we expand into foreign markets. I am especially pleased that we have achieved this growth while producing a 100 per cent natural and premium product, never compromising on quality. We look forward to continued growth this year and acknowledge the tremendous input of our wonderful staff in these achievements.”

O’Brien Fine FoodsO’Brien Fine Foods is a leading producer of premium cooked hams, sausages, rashers and puddings for the retail trade markets in the UK and Ireland. The family business began trading in 1978 as Brady Family Ltd, initially supplying deli counters in Ireland. In the early years of the new millennium, the company expanded rapidly through its brands Brady Family Ham and Rudds Breakfast, as well as through significant own label production for the major Irish retailers. O’Brien Fine Foods has won a Blas na hEireann Food award, numerous Craft Butcher Awards and Great Taste awards for its products and was the first Irish ham producer certified by Bord Bia as exclusively using all Irish pork. This capital injection will also enable O’Brien Fine Foods to invest in a major new product development drive and expand operational capacity, all aimed at meeting increasing demand for its products and at accelerating the international roll-out of its highly successful product range. Bill O’Brien, of O’Brien Fine Foods, commented:

“We want to be known as a growing, successful Irish food company and a large indigenous employer. The long-term expansion plans of the business are to further develop our presence in Ireland, coupled with particular growth in our exports.”

swift Fine Foods Swift Fine Foods, a leading producer of premium-quality, chilled and frozen ready meals for the retail trade and food service markets in the UK and Ireland, is to invest over €3 million in a major development programme and create 53 new jobs at its Castleblayney, Co. Monaghan plant over the next three years. The investment will contribute to new product development and expansion in operational capacity, which will help the company accelerate the international rollout of its highly-successful product range. Through this investment, Swift Fine Foods hopes to increase its foothold in the UK, as well as expanding into France and Germany. Since its launch two years ago, Swift Fine Food’s premier, ready-meal brand, Chef Cuisine, is now the fastest growing indigenous brand in the convenience meal sector, with widespread availability across all the multiple and symbol chains. The company has also produced own-label products for Supervalu and Centra, which are both part of the Musgraves Group and Aldi. Swift Fine Foods has plans to launch several new products in the coming months, including a new Italian and gourmet home-bistro range that includes ingredients such as hake, chicken, confit of duck and pork. “Swift Fine Foods are committed to Irish producers and the finest Irish ingredients. We are delighted with the support Enterprise Ireland has given us and look forward to creating more exports and jobs on the back of this valuable investment,” says Ted O’Neill, Chairman of the Board of Swift Fine Foods.

Industry www.irishfoodmagazine.com

Ireland to doublefood exports toMiddle East by 2020durInG A trAdE MIssIOn tO tHE MIddLE EAst, BOrd BIA sEt A tArGEt tO dOuBLE IrIsH EXpOrts tO tHE rEGIOn By 2020 And wILL suppOrt tHIs wItH A nEw OFFICE OpEnInG In duBAIThe Irish food and drink industry is set to double exports to the Middle East, to exceed €500 million, by 2020. Bord Bia announced the target recently as almost 60 representatives from the industry participated in a trade mission to the Middle East, led by the Minister for Agriculture, Food and the Marine Simon Coveney. Over six days, representatives from some 25 Irish food and drink companies and nine agri-service providers, travelled to five cities across three countries to meet with potential new customers, visit farms and factories, and network with local Irish business contacts. In 2012, Irish food and drink exports to the Middle East were valued at €275 million, with the Gulf States (Qatar, Saudi Arabia, United Arab Emirates (UAE), Oman, Kuwait and Bahrain) accounting for 70 per cent or €192 million.“As the Irish food and drink industry seeks to grow exports to €12 billion by 2020, the Middle East is set to become an increasingly important export market. Ireland’s long tradition of food production has allowed it to develop expertise in the areas of food quality and safety, food research, product development and production engineering. There is considerable scope for further commercial development in this area, however, and I hope that by connecting the right people and developing the right

commercial relationships, we can facilitate further fruitful engagement between Irish and UAE companies in these areas,” the Minister said, speaking on the trade mission.It is estimated that as much as 80-90 per cent of food consumed in the Gulf region is imported. The Economist Intelligence Unit (EIU) forecast that food imports by Gulf States will reach US$53.1 billion by 2020, double the value in 2010 (US$25.8 billion). According to Aidan Cotter, Chief Executive, Bord Bia: “The combined elements of economic growth, population growth, changing dietary habits and increased demand for food, in an environment with significant limitations on food production, ensure that food security is a key strategic and policy concern for Gulf States.”

Existing tradeSince 2010, Bord Bia Marketing Fellowship graduates have been located in the UAE working on behalf of 10 Irish food companies to leverage market insights and develop new business.While dairy and dairy ingredients represent the vast majority of Ireland’s food exports to the Middle East, a wide range of Irish food products are sold in the Gulf region including beef, farmhouse cheeses, poultry, oysters, salmon, eggs, bakery, confectionery,

herbs, tea, relishes, preserves and potatoes. According to Bord Bia, following events such as its Marketplace International, an inward buyers visit to the artisan food market at Bloom and more recently, the attendance of key retailers at the Global Sustainability Conference in September, Irish food companies have secured listings with leading retailers and high-end foodservice operators based in the Middle East. Irish beef is positioned as a premium product in many of the top restaurants and five-star hotels, while Irish speciality foods, including farmhouse cheese, have enjoyed growing success in recent years, particularly in the UAE.

Building momentumBord Bia plans to open an office in Dubai in January 2014 to support the Irish food and drink industry’s efforts to double exports to the Middle East by 2020. In February 2014, Bord Bia will participate at Gulfood, the world’s biggest annual food and hospitality show taking place in Dubai. The Ireland stand, which will include dairy, meat and consumer food companies, will be a significant and timely representation of the Irish industry. Gulfood is expected to attract over 77,000 food buyers from around the world.

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www.irishfoodmagazine.com Industry

Tipperary-based bacon producer Dew Valley has been awarded a multi-million euro contract to supply up to 36 tonnes of cooked Irish bacon to McDonald’s restaurants in Ireland. Figures for the deal have not be released. The deal will see all 84 McDonald’s restaurants in Ireland supplied with 100 per cent Irish bacon, sourced by Dew Valley from Bord Bia Quality Assured Irish farms, with the potential to supply additional McDonald’s markets in Europe in the future. Dew Valley is a privately owned, independent company, headquartered at a state of the art production facility in Thurles, Co. Tipperary. The company, which employs 250 people in Ireland, supplies a wide range of bacon products to the restaurant, sandwich and catering industry in Ireland. Welcoming the announcement of the contract with McDonald’s, Jack Blake, owner and Director of Dew Valley said: “We are delighted to secure this contract and to partner with McDonald’s, a globally recognised brand. We hope that it will open new doors of opportunity for the company in overseas markets.”

McDonald’s uses around nine million pieces of individual bacon in its Irish restaurants annually, across a number of breakfast favourites including Bacon and Egg McMuffin and Bacon Roll, as well as a range of premium beef and chicken sandwiches including Quarter Pounder Deluxe, Big Tasty and Chicken Bacon Onion. Breakfast is a growing segment for McDonald’s with all 84 restaurants nationwide now open for breakfast from 7am. McDonald’s has been steadily growing the amount of locally-sourced Irish produce that it sells in its restaurants. Last year, McDonald’s announced that it was switching to Ballygowan Natural Mineral Water in its restaurants. The company also sources all of its beef, eggs and dairy produce from Irish suppliers. Prior to this announcement, McDonald’s had been supplied with bacon from the UK. McDonald’s facilitated significant exports of Irish-origin food produce to McDonald’s international operations in 2011, including more than €110 million of Irish beef and €66 million of Irish cheese. The company’s overall

expenditure in the Irish economy on food, restaurants and labour costs amounted to €283.7 million in 2011. According to Adrian Crean, Managing Director of McDonald’s Ireland said: “McDonald’s is sourcing more and more Irish produce from quality Irish suppliers. This latest partnership with Dew Valley is evidence that McDonald’s is committed to supporting the Irish agri-food sector. Dew Valley has demonstrated quality and reliability in the ability to meet McDonald’s high standards and we look forward to working with the company over the years to come.” Minister for Agriculture, Food and the Marine, Simon Coveney described the deal as a significant vote of confidence in the Irish agri-food sector from a world leading global brand and, he added, it is a step further on the Food Harvest 2020 route. “While this contract is to supply McDonald’s Ireland for now, there may be potential to supply McDonald’s Europe, which is further good news. As global consumption of pigmeat products is expected to grow steadily over the period to 2020, the challenge for the Irish industry is to share in that growth – this deal is a great example of an innovative Irish company rising to that challenge. Companies like Dew Valley are leading the way in terms of quality, commitment to sustainability and efficiency.” Already, McDonald’s Europe is the single largest purchaser of Irish beef by volume and one in every five hamburgers sold in McDonald’s across Europe every year is of Irish origin. The company also exports Irish dairy produce and eggs into the McDonald’s system internationally.

Dew Valley brings home the bacon for McDonald’s Ireland

pictured at the announcement of dew valley’s multi-million euro contract with Mcdonald’s restaurants in Ireland are: Jack Blake, Owner and director of dew valley; Minister for Agriculture simon Coveney; and Adrian Crean, Managing director of Mcdonald’s Ireland.

Issue 7 2013

AD

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A new training programme to provide start-up assistance to small food businesses has been established in Ireland by Bord Bia, Supervalu and Irish County Enterprise Boards. According to organisers, nearly 350 Irish small food businesses will benefit from the new training programme, Food Academy Start. Bord Bia, Supervalu and Irish County Enterprise Boards have joined forces on this initiative to provide a consistent level of food marketing knowledge to new and early-stage food business owners. For the first time, food start-ups, regardless of their location, will have access to a standardised programme of supports throughout the country. The programme, which will be delivered through workshop-style training, and supported by Supervalu, is designed to guide companies from start-up to their first retail listing. Speaking at the launch of the programme, the Minister for Agriculture, Food and the Marine,

Simon Coveney said: “Food Academy Start is a unique opportunity for ambitious food entrepreneurs looking to build sustainable businesses. Small food businesses play an important part in Ireland’s agri-food sector by enhancing our reputation for dynamic, sustainable and quality food, as well as providing employment and revenues of €475 million per annum. The programme will support participants from the challenging initial phases through to business development plans to assist with future planning. The combination of expertise in both commercial and marketing sides will give invaluable insight for the companies involved and is an important step in the cultivation of small food businesses.”

programme structureThe Food Academy Start programme is primarily targeted at start-up food businesses and current County Enterprise Board clients. It is centered

on workshops, designed by Bord Bia and Supervalu, which rolled out in September and will be delivered at intermittent stages during the year. The workshops are run by 35 County Enterprise Boards, with local Supervalu retailers in each of the regions participating in a Dragons’ Den style pitch process. The intensive workshops will provide companies with long-term business supports including consumer insight, technical advice, resource planning, commercial advice and marketing development. The output has a core commercial focus whereby all participants will have the opportunity to pitch their product or idea to their local Supervalu, with a view to securing an initial local listing and the potential to build from there. A suite of follow-up supports will be exclusively designed by Bord Bia under the Food Academy banner to ensure the continued development of the companies.


New academy for small food businesses

pictured at the launch of Food Academy start are:

vincent reynolds, County Enterprise Board; Martin

Kelleher, supervalu; the Minister for Agriculture,

Food and the Marine, simon Coveney; and Aidan

Cotter, CEO, Bord Bia.

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Three quarters of respondents to the Deloitte Food and Beverage Survey 2013 indicated that they are expanding into new markets. The most popular location for companies that are on the expansion trail remains the UK, followed by Germany, France and the rest of Europe. Asia also features prominently, ahead of the US. The survey was carried out in conjunction with the second annual Deloitte Food and Beverage Seminar. The theme of the seminar was Expand Export Excel and focused on how Irish food and beverage companies can exploit the opportunities that global markets offer. Respondents said that the reputation of the Irish food industry was the biggest opportunity for companies when entering new markets. However, challenges were also identified. When asked about the biggest challenge facing food and beverage companies, a third of respondents cited the high cost of doing business; this is up from last year’s findings which showed 28 per cent. Also ranking highly were consumer

price sensitivity at 30 per cent and lack of consumer demand at 20 per cent. The availability of credit was also cited as a challenge by 13 per cent of respondents. When probed on the biggest challenges when entering new markets just over a quarter of respondents (28 per cent) cited competition from indigenous brands as the top challenge. This was followed by lack of market expertise (21 per cent) and distribution and channel models (17 per cent). Just 7 per cent indicated that competition from multinational brands was their biggest challenge. David Hearn, Head of Deloitte Consulting, and a speaker at the event commented: “In the last year, the Irish food and beverage industry has experienced challenges including fragile consumer sentiment and the high cost of doing business. What emerges from these findings, however, is that Irish companies are positive about the future so they are actively recruiting and investing in their businesses. “Respondents identified the

reputation of the Irish food industry as the biggest opportunity for companies when entering new markets.” Speakers at the seminar included: Kevin Lane, Chief Executive, Irish Dairy Board; Vincent Cleary, Managing Director, Glenisk; and, Anna Malmhake, CEO and Chairman, Irish Distillers Pernod Ricard who all shared their views and experience with regards to fostering excellence within their business to drive expansion. The survey also examined respondents’ views and plans with regards to manufacturing, which found that 87 per cent of respondents consider Ireland to be an attractive location for manufacturing. Survey results also indicate that almost all of the food and beverage companies are continuing to invest in their business. Investment in people is the number one area identified followed by sales, marketing, branding and promotions. Property and equipment, R&D, innovation and product development, and improvements in efficiency and supply chain also rank highly in terms of investment priorities.


tHE dELOIttE FOOd And BEvErAGE survEy 2013 rEvEALs A pOsItIvE OutLOOK AMOnG IrIsH FOOd And BEvErAGE COMpAnIEs, wItH MAny COnFIdEnt OF GrOwInG BusInEss In nEw MArKEts

Expansion on the menu pictured at the deloitte Food and Beverage seminar – Expand

Export Excel – were: Kevin Lane, CEO Irish dairy Board; Anna Malmhake, CEO Irish distillers; vincent Cleary, CEO Glenisk; and

david Hearn, Head of Consulting, deloitte.

trends

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trends from the us MIkE wIlson rEpOrts On tHE LAtEst trEnds FrOM tHE us

Falling out of love with carbonated drinks Carbonated diet drink volumes in the US could decline 15-20 per cent by 2020, predicts Bonnie Herzog, Managing Director and Senior Beverage and Tobacco Analyst at Wells Fargo Securities. Consumers are, instead, gravitating toward waters, teas, energy drinks and, in some cases, going back to regular soda, based on concerns over artificial sweeteners.“Because of the ongoing declines and worsening performance of diets, which we attribute to broader awareness of studies questioning the safety of artificial sweeteners, we believe we are seeing a fundamental shift in consumption behavior as diet drinkers leave the category altogether,” she says.The latest Nielsen survey shows that sales of diet carbonated drinks from the top three players (Coca-Cola, PepsiCo and Dr Pepper/Snapple Group) declined by 7 per cent in the year so far. By comparison, full-sugar carbonated drinks were up slightly at Coke and down a more modest 3.3 per cent for PepsiCo and Dr Pepper/Snapple.

survey: ‘Big food’needs more transparencyA recent study by the Center for Food Integrity (CFI) confirms there is consumer bias against ‘big food’.“Whether farms or food companies, consumers are increasingly skeptical that large organisations are worthy of trust,” says Charlie Arnot, CEO at CFI. “Consumers believe that mass production creates more opportunity for error, that industrialised food production is inherently impersonal, and that big companies will put profits ahead of public interest.”CFI developed a seven-point ‘trust-building transparency model’ that can address the public’s skepticism, he adds. “Through this research, opinion-leading consumers and those most concerned about food issues have provided clear direction on exactly what we can do to overcome their bias and skepticism and earn their trust,” Charlie says.The seven elements of trust-building transparency are:

Motivation – act in a manner that is ethical and •consistent with stakeholder interests.Disclosure – share publicly all information, both •positive and negative.Stakeholder-participation • – Engage those interested in your activities or impact.Relevance – share information stakeholders deem •relevant.Clarity – share information that is easily understood •and easily obtained.Credibility – share positive and negative information •that supports informed stakeholder decision-making and have a history of operating with integrity.Accuracy – share information that is truthful, objective, •reliable and complete.

A steakhouse…for womenLiberty Prime Steakhouse, Jersey City, NJ, is trying to appeal to women while maintaining the traditional feel of a steak joint. According to MeatPoultry.com, Liberty Prime features a menu and atmosphere that the company calls ‘female friendly’, without losing the traditional steakhouse experience. “We want to cater to women with specialised menu items, and to anyone else who enjoys a good steak,” says owner George Makrogiannis. “We cater to steak-loving women in the same way we cater to steak-loving men – everyone gets the options they expect.”Liberty Prime’s menu is themed Rare Fashion, and features dishes such as the Tropical Mini Skirt Steak and the Rare Style, a 16oz filet mignon with a 4oz lobster tail, among other offerings. Dozens of dishes have been created with the modern woman in mind, all portions ‘perfectly-sized’, according to the company. Traditional, larger cuts of meat will also be available. “The belief is that steak and steakhouses can be fashionable in the same way that other foods and restaurants can,” George says.

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Consumer expectations COnsuMErs nOw HAvE A HIGHEr EXpECtAtIOn tHAt

MAnuFACturErs sHOuLd AssIst tHEM In MAKInG HEALtHy EAtInG CHOICEs, ACCOrdInG tO tHE rEsuLts OF pErIsCOpE 2013

Bord Bia’s biennial study into consumer eating, shopping and cooking habits has found 67 per cent of consumers increasingly expect manufacturers to help them make healthier food choices. In its Periscope study of shoppers in the Republic of Ireland and Great Britain, Bord Bia found that childhood obesity was also a concern for adults in both regions. The report found that more adults in Ireland describe their diets as ‘very healthy’ (28 per cent), compared to Britain where only 17 per cent of respondents would agree with that statement. In fact, respondents in Ireland claim to be the most-healthy country across the entire Periscope 2013 study, which covers 10 markets.In Ireland, levels of healthiness have been rising since 2007. Furthermore, three out of 10 Irish adults believe their eating habits to be healthier than one year ago. In Britain this is just over two in 10. When asked whether eating healthy meant having fewer options or less interesting foods, a higher percentage of Irish respondents agreed. Despite perceiving itself as less healthy than Ireland, Britain has the most positive attitude towards healthy food. Similar proportions of people in Ireland and Britain look for low-fat options when they are shopping for healthy food items. This is despite the fact that, there has been a decline in both regions in the assumption that low fat equates to the healthy choice. When it comes to paying for healthy food options, the same number of Irish and British respondents (66 per cent) said they would be willing to pay more

for healthy foods and beverages, with the caveat that they should taste good.

taking controlMore Irish consumers (69 per cent) agreed that, by eating healthy they could take control of their life. Furthermore, Irish consumers were most in agreement that a good diet leads to good mental health. Some 90 per cent of Irish respondents agreed with this concept, compared to 83 per cent in Britain.When it comes to checking the nutritional information of a product prior to purchase, 62 per cent of Irish respondents said they ‘always check the nutritional labelling on food before buying’, compared to 53 per cent of consumers in Britain. Some 61 per cent of Irish and 57 per cent of British consumers said, however, that they ‘often find it difficult to understand nutritional claims on packaging’.The report found that food health claims need to be simple, visible, measureable, uniform and meaningful to consumers; while other claims, around safety, quality, or origin, need to be relevant and emotive. Coinciding with this desire for taking control, cooking ‘from scratch’ is on the rise in both Britain and Ireland. In Ireland, consumers remain less positive than in Britain about their cooking ability. However, Ireland’s positive attitude towards cooking has been steadily rising since 2005.The view that convenience meals are a good substitute for home cooking is resonating less and less in both regions. Since 2005, the decline has been greater in Ireland, down 11 per cent since 2005,

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compared to Britain, down 4 per cent in the period.Perceptions about convenience foods are becoming increasingly negative across both regions, though Britain is slightly more positive than Ireland overall.British consumers were found to eat out of home more frequently than in Ireland, where consumers have been reducing their weekly eating-out-of-home activities since 2007. However, eating out did prove much more popular than getting takeaways or deliveries in both regions. When it comes to eating lunch at work, the same proportion of people usually eat their lunch in the workplace. In Britain, these numbers have seen a 7 per cent drop since 2011. Furthermore, Irish people display stronger tendencies towards bringing their own lunch to work more often than before. This behaviour now represents more than half of adults in Ireland.

EnvironmentBoth regions display a fading commitment to conscious consideration of environmental issues when choosing what products to buy. Ireland remains more considerate of environmental issues, despite a fall of 4 per cent to 58 per cent. In Britain the figure was down 1 per cent to 54 per cent. Awareness of sustainability is quite similar in both regions. However, while awareness in Ireland has been rising since 2009, Britain has failed to advance its position. Generally, those responsible for the grocery shopping and those who purchase organic, speciality and local foods are the most aware of sustainability.The importance of buying local food has increased in both regions since 2005. Ireland remains much further ahead of Britain, even with a slight decline in importance since 2011. Furthermore, it is much more important for people in Ireland to know where their food has come from than it is in Britain. Although this is on the rise in both countries, it has always been more

important to Irish consumers. Some 77 per cent of Irish and 51 per cent of British consumers agreed that they ‘are more confident in the safety of food produced in their local area’. It is thought to lack artificial preservatives, possess health benefits and offers a fully traceable product that is more desirable than mass-produced food.In Ireland, despite the perception that locally produced food is more expensive, a greater number of shoppers believe that food produced locally results in higher-quality products and Irish shoppers check for the symbol of quality more than their British neighbours.

shopping for valueGrocery shoppers in Ireland and Britain are fairly equally concerned about price when shopping for food. However, Ireland’s preoccupation with price has been steadily increasing. The practice of looking for value-for-money has maintained its popularity at 2009 levels, when the behaviour gained considerable momentum compared to previous years. Nevertheless, Irish shoppers believe, more strongly than their British counterparts, that the quality of food is more important than price. The importance placed on quality over price has been declining in Britain since 2009. British grocery shoppers tend to be more impulsive than in Ireland where the tendency to be impulsive when shopping has been in decline since 2007, even when products are cheap.Less than half of grocery shoppers are willing to pay more for better customer service. However, Ireland tends to have a higher willingness than Britain to pay this premium. In terms of who is doing the shopping, females still occupy the greater proportion, however, males are increasingly becoming more involved year-on-year since 2003, up from 26 per cent to 40 per cent. The report also found that British shoppers are twice as likely as their Irish counterparts to purchase food items online.

ADdurInG tHE MOntH OF OCtOBEr, As pArt OF Its dIsCOvEr FArMHOusE

CHEEsE CAMpAIGn, BOrd BIA MArKEd tHE unOFFICIAL MOntH

OF FArMHOusE CHEEsE In IrELAnd wItH A vArIEty OF EvEnts tAKInG

pLACE ACrOss tHE COuntry

There are currently more than 50 farmhouse cheese makers in Ireland, producing over 150 different types of cheese. Figures released earlier this year by Bord Bia show that the total Irish farmhouse cheese sector is valued at over €10.4 million per year at farm-gate level. In Ireland, retail sales have increased by 43 per cent since 2011, to reach €4 million per annum. The rise in the value of farmhouse cheese sales is largely due to increased market penetration and an increase in frequency of purchase. Approximately 35 per cent of Irish farmhouse cheese ouput is sold in export markets, with exports valued at approximately €4.5 million. The US is the largest market for Irish farmhouse cheeses (15 per cent), followed by the UK (11 per cent). The remaining output is exported to a wide range of geographies including mainland Europe, the Middle East, Australia and Asia. According to Bord Bia, Irish farmhouse cheese manufacturers are building contacts through the Bord Bia Fellowship Programme. Bord Bia says the sector has grown organically over the last number of years and many suppliers have had success in establishing export markets with little or no marketing. However, there is ambition within the sector to develop export markets with a number of suppliers investing in plants over the last couple of years with the aim of growing sales on the domestic and export markets. One such example is Cashel Blue Cheesemakers, one of Ireland’s larger farmhouse cheese producers, which has made a significant investment as recent as 2010 and now has the capacity to double output.Most farmhouse cheese is exported via distributors and wholesale cheesemongers with a small number of producers having direct relationships with nice delis and independent retailers.In an effort to further enhance the reputation of farmhouse cheeses among consumers, Bord Bia is participating in the Discover Farmhouse Cheese campaign, which is an EU co-financed information and promotional programme. It is part of a three-country, three-year campaign in which Ireland, the Netherlands, and Germany, are working to increase the consumption of farmhouse cheese with consumers in those markets. This campaign is financed with aid from the European Union; the Department of Agriculture, Food and the Marine; CAIS (the Association of Irish Farmhouse Cheesemakers); and the National Dairy Council. As part of the campaign, Bord Bia encouraged the public to discover the unique character of the individual cheeses and how products are produced on the farm, the transparency of the supply chain, and the story of the makers behind the products. Speaking about the new Discover Farmhouse Cheese campaign, Eimear O’Donnell, Consumer Dairy Sector Manager, Bord Bia says: “Bord Bia recognises the importance and the growth opportunity in the sector, which is why we are heavily involved in the Discover Farmhouse Cheese campaign that aims to raise awareness of farmhouse cheese on the Irish market, as well as developing export opportunities.”

42Issue 7 2013

Farmhouse cheese please

Spotlight www.irishfoodmagazine.com

issue 7 - irish food magazine

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