Research Impact Highlights - Food industry development and safety

Supporting Oatier Ltd’s first product launch

Miriam Walsh, Shivani Pathania, Ciara McDonagh (FOOD)

Kildare-based Oatier Ltd. has a mission to create an oat drink that is tastier and creamier than its competitors. Their challenge has been to find a research partner with knowledge and insights that can be applied in developing and optimising its formulation, while also solving its manufacturing challenges.

Oatier engaged with Teagasc for specialist expertise in the formulation, process development, scaling and validation of bespoke, market-leading oat drinks, focusing on the hospitality and food retail sectors. This included research into reformulation and troubleshooting optimisation of the manufacturing process to facilitate outsourcing of manufacturing capabilities.

Key deliverables achieved included a superior product formulation, supported by sensory and related studies, and a solution to Oatier scale-up challenges through validation of contract manufacturing capabilities. This was all undertaken at Teagasc Ashtown Food Research Centre, through staff within the Food Industry Development Department and including access to the National Prepared Consumer Food Centre.

Through brand development within the hospitality and food service sector, and a targeted sales focus, a client base of over 100 cafes was established in 2023. This represents significant impact for a start-up company, as confirmed by its Managing Director. “Working with Teagasc has been key to our success in developing superior oat drinks. Such research in the early days of product development and overcoming scaling challenges has created a platform for growth for our brand, and a product with the potential to scale and go global.”

Contact: shivani.pathania@teagasc.ie

Other contributor: Oatier Ltd.

Funding: Oatier Ltd.

Impact pathway: Technology Development & Adoption.

[photo credit] text

Protein variants influence milk functionality

Noel McCarthy, Davor Daniloski, Sinead McParland, André Brodkorb (FOOD)

Bovine milk contains two major groups of milk proteins: casein and whey protein. Further, there is broad diversity in the composition of these proteins, linked to the genetics of the cow.

One protein in particular, β-casein, has garnered widespread discussion relative to two of its genetic forms, β-casein A1 and A2. The A2 milk story began in 2000 in New Zealand, based on a study indicating that its consumption may ameliorate stomach discomfort in certain cohorts. This has created a drive in some markets towards the promotion of A2 milk over A1.

As the proportion of A2 milk increases in our national herd, research at Teagasc Moorepark has investigated the potential effects β-casein A1 or A2 polymorphic structures have on the production of dairy products during processing, consumption and digestion. In general, A2-variant milk creates weaker gels with implications for yogurt and cheese production. This is an important consideration, with cheese exports valued around €1.3 billion in 2023 and milk powders and yogurts at around €850 million. However, there was no obvious effect on milk powder production or powder particle properties.

Subsequent evaluation of gastric digestion of milk and yogurts has shown significant differences between A1 and A2 milk, with slower digestion and softer gastric curd formation noted during simulated in-vitro digestion of A2 milk, which may have potential benefits for infant nutrition products.

The results of the project have been discussed with several Irish milk processors, and the dairy industry should be aware of the implications of transitioning the dairy herd towards an A2-dominant genotype.

Contact: noel.mccarthy@teagasc.ie

Other contributor: University of Victoria, Australia.

Funding: Teagasc Walsh Scholarship Programme.

Impact pathway: Technology Development & Adoption.

[photo credit] Billion Photos /shutterstock.com

Evaluating the effectiveness of minimum chlorate technologies

David Gleeson, Lorna Twomey, Bernadette O’ Brien, Tom Beresford (AGRIP)

Chlorate is a harmful chlorine-based residue in milk and its derivatives. Chlorates have emerged as a pressing issue, particularly for vulnerable groups such as infants, threatening consumer confidence and industry reputation.

As a means of minimising chlorate, Irish farmers and milk processors have replaced chlorinated cleaning chemicals with chlorine-free alternatives. Moreover, chlorine gas water treatment has been adopted by milk processors to minimise chlorate residue in water. This project set out to evaluate the effectiveness of these ‘minimum chlorate technologies’ in terms of dairy product quality and safety.

Samples of medium heat skim milk powder (SMP) were taken across the manufacturing process at three individual milk processing sites, owned by three respective co-operatives across the months of April, May and June. The three sites, each located in different geographical locations within Ireland, were all using chlorine-free chemicals for Clean-In-Place processes and chlorine gas for water treatment. Single batches of SMP (11 batches in total) were sampled from beginning (whole milk silo) through to the final SMP product. Samples were taken for microbiological and residue analysis at each point of the manufacturing chain.

This study demonstrated that where ‘minimum chlorate technologies’ were employed, the SMP produced complied with international microbiological standards. Coupled with this, there was a low incidence of chlorate residue across the manufacturing chain. This outcome is not only beneficial for Irish dairy processors who have adopted ‘minimum chlorate technologies’ to remain competitive in lucrative international markets, but also for dairy processors internationally that wish to minimise chlorate residue without compromising microbiological quality. 

Contact: david.gleeson@teagasc.ie

Other contributors: Milk processors (Carbery Group Limited, Tirlán Co-operative & Arrabawn Co-operative); Munster Technological University.

Funding: Dairy Research Ireland; Department of Agriculture, Food and the Marine; Teagasc Walsh Scholarship.

Impact pathways: Technology Development & Adoption; Capacity Building; Policy Influencing. 

[photo credit] GCShutter/istockphoto.com

Applied microbiome mapping for the food industry

Paul Cotter, Raul Cabrera Rubio, Mairéad Coakley, Liam H. Walsh, Samuel Breselge (FOOD)

Microbial communities (microbiomes) within food-processing industries have a significant impact on food quality and safety. DNA sequencing offers improved detection and characterisation of food and food processing-related microbiomes, but kits for extracting high-quality DNA from these sample types have so far been commercially unavailable.

This issue was rectified through the MASTER project. Microbiome mapping in food industries can be challenging, as samples may contain a low number of microbes (thus low DNA concentrations) and may have residues of cleaning agents or organic materials (that impact downstream analysis).

Funded by the EU’s Horizon 2020, MASTER sought to take a global approach to developing microbiome products and processes with high commercial potential, benefitting society by improving food safety, quality and quantity. MASTER developed a complete protocol for all steps involved in microbiome mapping during food processing. This protocol was validated on more than 2,000 samples (environmental, raw material, end product, operators, etc.) from five industry types (dairy, meat, fish, vegetables) from 114 food processing industries in five countries.

As well as an article in the journal Nature Protocols, and the production of an easy-to-follow video, this work has directly led to the development of a new DNA extraction kit by MASTER partner QIAGEN, dedicated to the specialised needs of these food industry samples. The developed protocols and tools for microbiome mapping of foods and food processing environments will significantly impact food processors, food industry operators, and analytical laboratories, improving and accelerating microbial detection. This will in turn improve food quality and safety and reduce withholding periods and food waste. 

Contact: paul.cotter@teagasc.ie

Other contributors: University of León; University of Naples; QIAGEN; University of Trento; Spanish National Research Council; Austrian Competence Centre for Feed and Food Quality, Safety & Innovation; Matís.

Funding: European Union Horizon 2020.

Impact pathways: Technology Development & Adoption; Capacity Building.

[photo credit] Andrew Downes

Microbiome mapping in the food industry (Video)

MASTERing food chain microbiomes Live Webinar 2023 (Video)

Engaging citizen scientists with fermented foods

Liam H. Walsh, Samuel Breselge, Mairéad Coakley, Eimear Ferguson, Fiona Crispie, Paul Cotter (FOOD)

Limited public awareness of microorganisms’ vital role in food fermentation may lead to misconceptions, influencing consumer perceptions and choices. Improved knowledge can help consumers make informed, confident choices around fermented foods.

The Kefir4All project aimed to bridge this gap, recruiting 102 citizen scientists from nine schools and 21 citizen scientists from various non-school settings in Ireland. The project comprised of a mix of in-person and online fermentation workshops, covering the topics of microbiology, DNA sequencing and fermented foods, culminating in a hands-on kefir fermentation. All participants received a fermentation kit for the study.

Over 21 weeks, these citizen scientists diligently fermented milk kefir or water kefir grains, documenting their progress, and providing samples to the Teagasc researchers. They also engaged in outreach activities (e.g. career talks, data interpretation sessions, Kefir Day at Teagasc) enriching their educational journey and broadening scientific horizons.

The project exemplifies collaborative efforts between scientists, educators, and citizen scientists, with detailed discussions during and after the project aiming to align the project with educational standards, ensuring scientific rigour. Strategies were explored to integrate citizen science into curricula, offering authentic learning experiences.

As well as a published research paper, the project’s collaborative insights will now be documented in a co-authored publication, amplifying the voices of educators and participants alike. This impact is crucial to promote healthier dietary habits, foster scientific literacy, and empower individuals to actively engage in scientific research. Ultimately, initiatives like Kefir4All contribute to a more informed and engaged society, with implications for health, education, and community involvement in scientific endeavours.

Contact: liam.walsh@teagasc.ie

Other contributors: University College Cork; APC Microbiome Ireland SFI Research Centre; VistaMilk SFI Research Centre; Universidade Federal de Viçosa, Brazil.

Funding: European Union Horizon 2020; Science Foundation Ireland; Department of Agriculture, Food and the Marine.

Impact pathways: Technology Development & Adoption; Capacity Building.

Further reading: Master project website

[photo credit] Andrew Downes