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Glanbia Ingredients Ireland and Teagasc Embark on Dairy Ingredients and Processing Innovation Collaboration

Pictured in the Teagasc Food Research Centre in Moorepark, Fermoy, Co. Cork at the launch of the Glanbia Ingredients Ireland (GII) & Teagasc Food Research Partnership are Professor Gerry Boyle, Director Teagasc, Jim Bergin, CEO GII, (back row from left) Mark Fenelon, Head of Food, Teagasc, Dave McDonagh, GII, Frank O'Mara, Director of Research, Teagasc, Phanindra Kalyankar, Padraig Gibbons, Teagasc Authority Member, Liam Herlihy, Chairman, Glanbia, Rodger Schwarzenbach, GII, Owen Kenny, Eamma Harrington & Tim Guinea, Teagasc. Photo O'Gorman Photography

A new collaboration agreement was announced today at the Teagasc Food Research Centre in Moorepark, Fermoy, Co. Cork between Glanbia Ingredients Ireland (GII) and Teagasc in the areas of dairy ingredients and processing. The arrangement focuses on the development of scientific capability to support the generation of value-add in the cheese and dairy ingredients space.

Speaking at the launch, Teagasc Director Professor Gerry Boyle said:” We are delighted to extend our existing excellent working relationship with GII to the food research area. With the abolition of milk quotas and an increasing milk pool, there is a need for rapid transfer of scientific know-how for development of dairy ingredients with new end uses in export markets. This collaboration combines Teagasc’s extensive capability in dairy chemistry and processing with GII’s knowledge and expertise in dairy and nutritional ingredients with the goal of bringing new innovative products to export markets.”

To support this initiative, a scientific programme has been agreed between the two parties which will support delivery of the latest developments in dairy science and technology at GII, the largest private shareholder in Moorepark Technology Ltd. At the heart of the new programme is collaboration between Glanbia and Teagasc research and technology staff, working together to capture the latest dairy chemistry and processing know-how from around the world.

Jim Bergin, CEO of GII said: “This collaboration has the potential to deliver the next generation of dairy ingredients for a range of applications globally. As part of the collaboration, Glanbia have located research staff on-site at Moorepark and they will carry out the day to day activities on the programme working closely with key Teagasc staff. This endeavour will be one of the core contributors to GII’s extensive innovation platform over the next five years“

The programme will benefit from access to state of the art scientific instrumentation at Moorepark and the extensive pilot plant facilities of Moorepark Technology Limited capable of fully replicating the commercial operations at Glanbia. The ability to scale up the science ensures the delivery of real commercial application within the programme and adds an important dimension to the existing Glanbia cheese and ingredients programme.