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Innovation pathways for the Irish plant-based food sector using sustainable locally sourced ingredients

Event Time 9:30am - 1:30pm
Venue Teagasc Ashtown Food Research Centre, Dublin, D15 KN3K

Objective and target audience:

The key objective of the event is to raise awareness amongst key stakeholders in the primary production sectors about wider food (food-related) opportunities and to cultivate linkages between primary producers, processors, food ingredient companies, researchers and other stakeholders.

View event programme here: Innovation pathways for the Irish plant-based food sector (PDF)

Event Programme

9am Coffee & Networking
9:30am Event Opening
Welcome by Teagasc Director Professor Frank O'Mara.

Official opening of proceedings by Pippa Hackett, Minister of State at the Department of Agriculture, Food and the Marine with responsibility for land use and biodiversity.  

9:50am Session 1
The current and future market landscape for innovative plant based products and food ingredients nationally and internationally.
Moderated by Darragh McCullough
9:55am Dietary Lifestyles and Sustainable Opportunities for the Future - Grace Binchy, Bord Bia
10:10am Insights and opportunities from an Enterprise Ireland sectoral survey in plant based consumer foods - Martin Fleming, Enterprise Ireland
10:25am Smart Proteins - Consumer Insights, Market Trends and Research Developments on Plant Protein Foods in Europe - Theresa Boeck, Smart Protein Project, Horizon 2020
10:40am U-Protein – Unlocking Protein Resource Opportunities to Evolve Ireland’s Nutrition, Sinead Fitzsimons, U – Protein, Teagasc
11am Coffee
11:30am Session 2 – Industry Session centred on a panel discussion involving four companies to discover Innovation pathways for the Irish plant-based food sector using sustainable locally sourced ingredients. Moderated by Darragh McCullough

Peter Corcoran is CEO of MBio, a Monaghan Mushrooms’ company which is involved in producing a range of mushroom-related foods and functional mushroom powders that can be used across a wide range of sectors including: Meat-free, Beverages, Cereals, Bakery, Dairy, Nutraceutical www.mbio.ie

Based in Kilkenny, Pat Fitzgerald is CEO & owner of Beotanics, who provide the food and beverage industry with a sustainable supply of plant-based ingredients high in nutritional and functional values. www.beotanics.com

Daire Loughnane is CEO & owner of Glas Foods, based in Birr, Co. Offaly. With a background in meat retail, the company has adapted to meet the emerging plant-based market segment offering a range of plant based burgers and sausages. www.glasfoods.ie

Michael Hoey is Director of Ballymaguire Foods (a Country Crest Company) based in north county Dublin. Ballymaguire Foods is focused on the production of fresh prepared foods in partnership with leading retail and foodservice customers. The categories include; main meals, meal accompaniments, soups and sauces. Ingredients are carefully selected from the Country Crest farm, growers and suppliers. www.ballymaguirefoods.ie

12:30pm Tour of facilities at Ashtown including Prepared Consumer Food Centre & Horticulture Facilities
1:30pm End of Event