Food
20 September 2021
Sustainability Discussion at Teagasc Moorepark
An industry forum on the challenges and opportunities facing the Irish dairy industry took place at the Teagasc dairy event in Moorepark. The forum was broadcast live on Wednesday evening and a recording of the discussion and debate is now published on the Teagasc YouTube channel. View it here
18 September 2021
Taoiseach opens new National Food Innovation Hub at Teagasc Moorepark
An €8.8 million investment by the Department of Agriculture, Food & the Marine at Teagasc Moorepark was officially opened by An Taoiseach Micheál Martin yesterday, Friday 17th September. The National Food Innovation Hub is a newly constructed facility adjoining Teagasc Food Research Centre Moorepark
17 September 2021
Milk quality research focusing on chlorine related residues
The use of chlorine-based detergents are very effective in maintaining hygiene of the milking machine and bulk talk. Residues, however, could potentially impact on milk powder as an ingredient for infant formula. Bernie O’Brien & David Gleeson, Teagasc, Moorepark discuss their research in this area
02 September 2021
Human health advantages of pasture-derived milk fat products
Many people today believe that dairy fats are an “unhealthy’ part of our daily diet. However, this belief is not supported by current scientific evidence. Here, PhD Walsh Scholar student, Orla Skillington at VistaMilk talks about the human health advantages of pasture-derived milk fat products
02 September 2021
Developing Rural Ireland - A History of the Irish Agricultural Advisory Services
A new book that documents the history of the Irish agricultural advisory services and its role in developing rural Ireland, was launched at a virtual event at Teagasc, Oak Park, Carlow, yesterday, Wednesday 1 September.
25 August 2021
10th Infogest Webinar on Food Digestion
Don't miss the 10th INFOGEST Webinar on Food Digestion, focusing on “Food-Drug Interface and Digestion”. It's all happening on the 1st September 2021 at 2pm online, in partnership with the UNGAP Cost Action. Details on speakers and registration can be found here.
23 August 2021
How can we enjoy a tasty, fatty meal without weight gain?
Foods rich in dietary fat are known to cause weight gain if consumed excessively, and yet we still eat them because they are tasty and are in abundant supply. This article by Oleksandr Nychyk, Wiley Barton, Paul D. Cotter and Kanishka N. Nilaweera, Teagasc first appeared on RTÉ Brainstorm last week
20 August 2021
Forest fungi
Exotic mushrooms produced from hardwood logs can be an extra income earner on many broadleaf forests. The demand for edible wild mushrooms is rapidly increasing. Most of the exotic mushrooms on sale in restaurants and supermarkets in Ireland are imported. Michael Somers, Forestry Advisor has details
19 August 2021
UCC/Teagasc Postgraduate Certificate in Dairy Technology and Innovation open for registration
The Level 9 Postgraduate Certificate in Dairy Technology and Innovation, a University College Cork and Teagasc collaboration, is open for registration for the 2021/2022 academic year. This Postgraduate Certificate is targeted at those working or hoping to work in the food, agri-food or dairy sector
18 August 2021
Are you a successful new entrant to farming or have you diversified your farm business?
The Teagasc, NEWBIE new entrant competition for 2021 is now open for entries. The competition is open to newcomers to farming, successors and farmers who have diversified their enterprise. Find out how to enter here
17 August 2021
Devenish Teagasc partnership to help agri industry meet climate challenge
Ireland’s food and farming sector will have a significant competitive advantage in the global market place by creating one of the world’s most sustainable food systems through a unique collaboration between animal nutrition company, Devenish, and agriculture and food development authority, Teagasc
14 August 2021
Dairy Processing Technology Centre signs MoU with VistaMilk paving the way for future dairy collaborations
A Memorandum of Understanding signed on the 9th August 2021 between the University of Limerick & Teagasc will facilitate two leading dairy research centres – the Dairy Processing Technology Centre & VistaMilk - to exploit synergies & collaborative opportunities for the benefit of future research.
14 August 2021
Eating for ageing
TEAGASC research looked at functional foods for healthy ageing and asked: do older adults want them? Teagasc Researchers Caoileann Murphy and Sinead McCarthy, together with Helen Roche and Clare Corish of UCD, provide important information for food companies interested in developing functional foods
30 July 2021
Food Industry Development Training from Teagasc: Autumn/Winter Schedule
Teagasc’s Food Industry Development Department provides advice, consultancy and specialist technical services to the Irish Agri-Food sector. Part of this service is the provision of in-company and public training programmes that address specific industry needs.
27 July 2021
Male Farmer Diets associated with Poor Health
Being overweight/obese is an increasing public health issue in Ireland and internationally. An Irish study of male farmers’ diets and weight management showed that 62% of farmers were overweight/obese. The study revealed a number of other concerns regarding the poor health of male farmers.
27 July 2021
TResearch Summer 2021
TResearch is an official science publication of Teagasc. It aims to disseminate the results of the organisation’s research to a broad audience. The Summer Edition of TResearch has a special feature on the living soil; Invisible lines; Circular protein; and Competitive without quotas.
24 July 2021
The Production of Ice Cream
Since the turn of the century and the development of the ice cream cone, the worldwide growth in consumption has been phenomenal, with over 12 billion litres of ice cream consumed each year in the USA and China alone. The Teagasc Food Industry Development Department have more information.
19 July 2021
National Farm Survey shows increase in 2020 average farm income
In spite of the COVID-19 pandemic, incomes across the various farm systems in Ireland either held, or improved in 2020, the Teagasc annual review of farm incomes has concluded. The results are published in the Teagasc National Farm Survey 2020 and are representative of over 93,000 farms in Ireland.
13 July 2021
9th Infogest Webinar on Food Digestion
Watch the 9th INFOGEST webinar on Food Digestion which took place on Wednesday, 7th July. The theme of this webinar was “Lipid digestion in early life”.
27 June 2021
Microbiome Friendly Brunch
Fancy a Microbiome Friendly Brunch with Darina Allen, Ballymaloe Cookery School, & John Leech, scientist at APC Microbiome Ireland, on World Microbiome Day on June 27th? The cookery demonstration will launch at 11am on World Microbiome Day and be available on demand afterwards. Register here
29 May 2021
Production of Farmhouse Cheese
Farmhouse cheese making was a Gaelic tradition that disappeared from Ireland over the years. It was revived in the 1900s, and more specifically during the late 1970s, when a few enterprising dairy farmers commenced making farmhouse cheese. Is farmhouse cheese production an option for you?
28 May 2021
Who wants an insect energy bar or bug burger for lunch?
Just as no-one anticipated demand for soy-based sausages and seaweed burgers, there's another future food revolution swarming to our shops. This article by Laura Healy, a PhD student at Teagasc first appeared on RTÉ Brainstorm.
15 May 2021
Lockdown changed Irish shopping and cooking behaviour
Are you a 'Covid coper' or a 'restless restrictor' ? Early 2020 lockdown boosted confidence in cooking and preparing healthier meals, and could offer teachable moments to promote healthier eating long term, says new research involving Teagasc' s Professor Maeve Henchion and Dr Sinead McCarthy
21 April 2021
8th INFOGEST Webinar on Food Digestion
The 8th INFOGEST webinar on food digestion, co-hosted by Dr Andre Brodkorb of the Teagasc Food Research Centre and others, took place on Wednesday, 7th April at 2PM. The theme of this webinar was “in vitro Digestion Models” from Working Group 1 of the INFOGEST network.
18 April 2021
The future is kelp!
Did you know the word ‘kelp’ originally described the burnt ash of brown seaweed? Maria Hayes Research Officer, Teagasc Food Research Centre, together with Cawthron Institute Researchers, New Zealand, are looking at bio-product isolation from native Irish and New Zealand macro-algal species here.
07 April 2021
7th International Infogest Webinar on Food Digestion: Starch
The 7th Special INFOGEST webinar on Food Digestion, hosted by Dr Andre Brodkorb of the Teagasc Food Research Centre took place on Monday 15th March at 2PM. The theme of the webinar was “Starch: An iconoclast view on amylopectin"
04 April 2021
Chocolate Manufacturing
Chocolate has a long and rich heritage and is enjoyed all year round not just at Easter. As one of the treats associated with this time of the year it is a good time to find out more about manufacturing chocolate and what support Teagasc can offer if you are considering it as an enterprise.
04 April 2021
Beetroot Juice producer a finalist Newbie New Entrant Competition
Anne Marie Feighery from Feighery’s Farm in Kilcormac, Co. Offaly was a finalist in the 2020 NEWBIE New Entrant competition. While sourcing beetroot juice for her father Anne Marie noticed a gap in the market for an Irish produced beetroot juice and set about developing her own Beetroot Juice.
20 February 2021
Teagasc Carrot Fly Webinar
A Vegetable Webinar focusing on Carrot Fly, hosted by the Teagasc Horticulture Development Department, took place on Tuesday, 26th January 2021. Webinar hosts Andy Whelton & Eoin Sweetman, were joined by Prof. Rosemary Collier of Warwick University and UK carrot and parsnip consultant Colin Noble
13 February 2021
6th Infogest Webinar on Food Digestion: In silico models of food digestion
The 6th Infogest Food Digestion Webinar, hosted by Dr Andre Brodkorb of the Teagasc Food Research Centre, took place on Wednesday, 3 February 2021. The theme of the webinar was “In silico models of digestion”
01 February 2021
6th INFOGEST Webinar on Food Digestion
The INFOGEST webinar on Food Digestion is hosted by Dr Andre Brodkorb of the Teagasc Food Research Centre on the first Wednesday each month at 2PM. The theme of the 6th webinar on 3 February is “In silico models of digestion” from Working Group 6 of the INFOGEST network. Muireann Egan has details
22 January 2021
5th International Infogest Webinar on Food Digestion: Digestive amylases and starch digestion
The 5th Infogest Food Digestion Webinar took place on Wednesday, 6 January 2021, organised by Dr André Brodkorb and Dr Muireann Egan, Teagasc. Dr Daniela Freitas, INRAE AgroParisTech, France and Teagasc spoke on the topic of Starch in Food: factors affecting digestion of starch in vivo and in vitro
20 December 2020
2027 Sectoral Road Map: Food
A new Teagasc 2027 Sectoral Road Map for Food was published on Tuesday, 8 December 2020. It includes: Market and policy issues; Shape & size of sector at present and in 2027; Environmental & land use implications; Research & technology transfer actions; Some initiatives underway; Outcome of actions
18 December 2020
International INFOGEST Webinar Series on Food Digestion
The INFOGEST monthly Webinar Series on Food Digestion is hosted by Dr Andre Brodkorb of the Teagasc Food Research Centre on the first Wednesday of every month at 2PM. Theme of the 5th webinar on January 6th is “Digestive Amylases & Starch Digestion”, featuring Dr Daniela Freitas, Teagasc Moorepark.
03 December 2020
Seaweeds for foods and feeds
Seaweeds grow in all of the Earth’s coastal climatic zones and have numerous colours, shapes and uses. Although consumed widely in Japan as an important dietary source of fibre and vitamins; in the Western hemisphere, they are overlooked as a nutrition source. Maria Hayes, Food Researcher explains
01 December 2020
Insects as Food
Considering increasing global population and increasing demand for proteins, the current food production system cannot be sufficient to meet this demand. And so, emerging protein sources need to be considered and evaluated. Carlos Álvarez García Food Researcher tells of the promise of edible insects
29 November 2020
Food Webinar Series - Maximising value from microbiological testing and Shelf-Life studies
This Food Industry Training Webinar was hosted by Carol Griffin, Teagasc. In it Des Walsh, Teagasc spoke on Choosing the most appropriate microbiolgical tests; Good sample handing; Making use of testing data and Specialised research to support shelf-life data. A Question and Answer Session followed
21 November 2020
Fresh Blueberry Production
Blueberries are one of the more unusual soft fruit crops grown in Ireland. Blueberries are perennial flowering plants, which produce berries each year. All growers must operate under the food hygiene programme of the DAFM. There are excellent opportunities for new entrants to supply the local market
17 November 2020
Teagasc Research Insights Webinar - (Bio)Activity: Food Ingredients and Our Health and Fitness
The sixth webinar in the Teagasc Research Insights Series focused on (Bio)Activity: Food Ingredients and Our Health & Fitness. Teagasc Researchers gave an insight into the latest research on the bioactive components in food, novel sources of food bioactives & the effect of food on our fitness.
13 November 2020
A Day in the Life - Sustainable Diets
Dr. Sinéad MCCarthy Nutritionist Teagasc Food Research Centre, Ashtown discusses the impact of the foods we produce and eat on our health and planet and suggests ways we can be more sustainable with our food choices
12 November 2020
A day in the life - Food in the Future: 3D printing
For Science Week, Teagasc Walsh Scholar Ricardo Uribe Alvarez introduces his project on 3D Dairy. In Teagasc Moorepark, we’re looking at using dairy ingredients to make 3D printed dairy snacks.
12 November 2020
A day in the life - Food Structure: What’s beneath the surface?
For Science Week, Deirdre Kennedy from the National Food Imaging Centre, Teagasc Moorepark, introduces Food Structure: What’s beneath the surface? At the National Food Imaging Centre, we study food structure using state-of-the-art microscopes, high speed cameras even virtual reality.
07 November 2020
Festival of Farming and Food – SFI Science Week at Teagasc 2020
Join Teagasc for a series of exciting virtual events for Science Week (November 8-15) as part of ‘The Festival of Farming and Food – SFI Science Week at Teagasc’. The theme for Science Week 2020 is ‘Choosing our Future’; focusing on how science can improve our lives in the future and in the present.
07 November 2020
Moorepark Technology Ltd.- Scaling and Innovation Supports for the Food and Drink Industry - Webinar
Carol Griffin, Teagasc Ashtown, hosted this webinar titled “Moorepark Technology Ltd.- Scaling and Innovation Supports for the Food and Drink Industry”. The webinar featured a presentation from MTL General Manager Kieran Downey, followed by a questions and answers session
30 October 2020
Prepared Consumer Food Centre
The Prepared Consumer Food Centre (PCFC) is a state of the art food research and development centre located at Teagasc Ashtown. The Centre can help food businesses to develop new products and overcome obstacles on their product development journey.
20 October 2020
Research Insights Webinar - Macro to Micro: Food Structure, Digestion and the Microbiome
Our Research Insights Webinars continue on Wednesday, October 21st at 9.30am. Join Teagasc researchers on the first of two webinars where they will be discussing the digestion process and the latest research on the impact your choice of food can have on your health and lifestyle.
17 October 2020
How sustainable is the food we eat in Ireland?
Are you Culturally Sustainable, Nutritionally Sustainable or Unsustainable when it comes to your diet? Dr Sinéad McCarthy, Teagasc gives more information on how our food choices have the potential not only to substantially influence our health, but impact on the environment we live in.
15 October 2020
WEBINAR: The National Food Imaging Centre, Teagasc, Expertise & Tools for Studying Food Structure
Carol Griffin, Teagasc hosted the recent Food Industry Development webinar which focused on the “The National Food Imaging Centre, Teagasc, Expertise & Tools for Studying Food Structure”.The webinar featured presentations from Dr. Deirdre Kennedy and Dr. Laura Mascaraque, followed by a Q&A session.
28 September 2020
Teagasc Food Gateways event – online/virtual event
Food Formulation for the Future – for a fair, healthy and environmentally-friendly food system. The Virtual event takes place online this Wednesday 30th September from 10am - 12.30pm.
20 September 2020
Starting a Food Business
When thinking of starting a new food business, there are many things to consider, including your market, products, premises, equipment, branding and promotion, as well as the legalities. The Teagasc Food Industry Development Department have some guidance and advice on starting a food business.
13 September 2020
Bee Keeping and Honey Production
Ireland has a long history of producing quality honey and was a major exporter of comb honey up to the mid 20th century. Dónall Flanagan, Nursery Stock/Ornamentals Specialised Advisor has more information.
12 September 2020
Production of Ice Cream
Since the turn of the century and the development of the ice cream cone, the worldwide growth in consumption has been phenomenal, with over 12 billion litres of ice cream consumed each year in the USA and China alone. The Teagasc Food Industry Development Department have more information.
05 September 2020
Chocolate Manufacturing
The worldwide demand for chocolate confectionery is continuing to increase, with the EU being the world’s largest producer and consumer.
04 September 2020
Food Industry Development Webinar - Cleaning & Hygiene for Food SMEs
Webinar host Ciara McDonagh, Teagasc facilitated this webinar with a presentation from Eddie O’Neill, Teagasc who discussed the principles of cleaning and sanitation in the food production environment in order to comply with legal & technical standards and ensure food hazards are controlled.
25 August 2020
INFOGEST Webinar on Food Digestion
Teagasc researchers have been involved in a large-scale EU-funded network to improve and standardise the scientific protocol for simulating food digestion. Join them and their international counterparts on September 2nd for the 1st International INFOGEST Webinar.
16 August 2020
Production of Yoghurt
The production of yoghurt is a relatively simple procedure. Milk, which can be fortified with milk powder to give a thicker product, is pasteurised, cooled and inoculated with starter bacteria, which ferment the milk, causing it to clot or gel. This factsheet gives advice on yoghurt production.
03 August 2020
Selling at a Farmers' Market
Farmers’ markets offer local growers and producers a direct route to sell their own produce to consumers. Farmers' Markets allow for direct selling, helping to forge links between local producers and consumers. Wendy Conlon, Teagasc gives advice on selling at farmers's markets and trading tips
29 July 2020
Food Industry Training Webinar- What can Sensory Science do for you?
Webinar host, Ciara McDonagh, Teagasc facilitated this Food Industry Training Webinar, which took place 14th July 2020. Ciara was joined by Carol Griffin, Teagasc who gave an introduction to Sensory Science and how food businesses can benefit from its application.
11 July 2020
Processing Fresher, Healthier, Longer-Lasting Foods
Food processing is any method used to convert fresh foods into food products. In large-scale food manufacture. Dr Elena Inguglia describes how some of our foods are currently processed, and how these processes might be improved for food to be processed freshers, healthier and longer-lasting
10 July 2020
Processing Fresher, Healthier, Longer-Lasting Foods
Food processing is any method used to convert fresh foods into food products. In large-scale food manufacture. Dr Elena Inguglia describes how some of our foods are currently processed, and how these processes might be improved for food to be processed freshers, healthier and longer-lasting