Food Formulation for the Future

This virtual event presented the latest concepts and technologies, to help food companies meet the challenges of product reformulation for healthier foods. It highlighted the importance of food innovation in developing business opportunities to meet consumer demands in line with the European Green Deal.

The programme included both national and international guest speakers, as well as representation from state agencies. It provided an opportunity to hear from Teagasc scientists on the current challenges, solutions and the technologies available to assist food companies in Ireland.

Food Innovation Gateways Programme (PDF)

Teagasc Prepared Consumer Food Centre  (PDF)

The importance of innovation in the context of food formulation for the Irish food secto (PDF)

View video presentations below. 

• Shay Hannon, Prepared Consumer Food Centre Manager

  Shay Hannon introduces key Teagasc researchers. They will demonstrate the latest concepts and technologies, to help food companies address the opportunities, and meet the challenges, of product reformulation for healthier foods in line with the European Green Deal.

• Trends in Bakery Reformulation - Eimear Gallagher

  Teagasc conducts fundamental and applied research in the cereal and bakery area focusing on current trends in product reformulation. Eimear Gallagher, Research Officer gives an overview of these current trends.

• Advantages of using Pulsed Electric Field (PEF) Technology in Food Reformulation - Brijesh Tiwari

  PEF is a versatile non-thermal technology that can be applied in the development of reformulated food products, offering improved safety profiles, nutritional, shelf-life and sensory properties across a wide range of foods. Brijesh Tiwari gives an overview of the advantages of using PEF

• Analysis of the Nutrient Composition of Reformulated Foods - Martin Danaher

  The application of advanced analytical techniques is critical to support the development of reformulated food products, particularly those with enhanced nutritional claims. Martin Danaher gives an analysis of the Nutrient Composition of Reformulated Foods

• The Role of Packaging in Food Reformulation - Shivani Pathania

  There is an increasing trend towards healthy, natural and minimally processed high-quality foods, while exhibiting an acceptable shelf-life. Food packaging has a critical role to play in enhancing the safety, quality and sensory properties of these reformulated food products nnnnnnnnnnnnnnnnnnnnnnnn

• The Impact of Food Reformulation on Safety and Shelf-life - Kaye Burgess

  Ensuring that new formulations and processes will suppress microbial growth to maintain product quality and safety, is essential when developing or adapting food formulations. Kaye Burgess, gives an overview of the impact of Food Reformulation on Safety and Shelf-life

• Novel Drying Strategies Underpinning Food Reformulation - Eoin Murphy

  Drying technologies stabilise perishable ingredients and finished products, playing an important role in determining the properties of formulations. Eoin Murphy, Teagasc discussed Novel Drying Strategies Underpinning Food Reformulation

• A Sensory Science Toolbox for Food Product Innovation - Emily Crofton

  Sensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Emily Crofton, gives an overview of a Sensory Science Toolbox for Food Product Innovation

• Meat Product Reformulation – Challenges and Technological Strategies - Cristina Botinestean

  Most of the current innovations in processed meats focus on healthier reformulations through reducing components, such as salt and saturated fat, or by inclusion of nutritional/health promoting ingredients. Cristina Botinestean, Teagasc gives an insight.