Teagasc research news - focus on food

In this issue of Teagasc News, we feature the latest innovations and research achievements across the food sector. From exploring sustainable food production and new uses for animal blood proteins and Irish-grown peas, to advancements in dairy and fermented food research.

We also highlight how Teagasc is contributing to Ireland’s continued leadership in agri-food research.

You can read these, among other articles from Teagasc's TResearch magazine in the links below.

Look Ahead: Food for the future

Advances in innovation across the food sector play a key role in maintaining Ireland’s status as a food exporter. explains Mark Fenelon, Head of Teagasc’s Food Programme at Ashtown and Moorepark, in an article in this issue’s Look Ahead column at this link. Find out more in this edition of the Teagasc News newsletter.

Turning waste into wealth: the hidden potential of animal blood proteins

Among the many valuable outputs of the meat-processing sector, animal blood has emerged as a promising yet underutilised resource. Recent advancements have highlighted its potential in creating high-value applications across the food, nutraceutical and pharmaceutical sectors. Find out more in an article by Soudabeh (Gandi) Ghalamara and colleagues at this link.

Interview: Not for lack of drying

Irish dried dairy exports exceeded €3 billion in 2023. Ireland produces an array of powders for international markets, from dairy ingredients like skim milk powder and whey protein isolate) to specialised nutrition products such as infant formula. We interviewed Eoin Murphy about his research in this area at this link.

Celebrating Teagasc's Food Programme

Our Back in Time feature celebrates Teagasc’s Food Programme. This special feature (at this link) highlights the Food Programme’s lasting impact on the evolution of the agri-food sector, covering everything from fermented foods to flavour profiling of whiskey.

Peas of mind

A research team from Teagasc Ashtown is exploring new, food-focused applications of Irish-grown peas to formulate bread products that are technologically optimised and health enhanced. By using locally grown produce, this innovative work holds potential benefits for the environment, local economy and consumer health. Mariana Ma??s and colleagues tell us more at this link.

More than a gut feeling

Sinead McCarthy and collaborators, including a consortium of over 100 scientists, are currently investigating how fermented food consumption influences the gut microbiome and provides health benefits to consumers as part of the DOMINO EU-funded project. You can read about some of their findings at this link.

Not adding up?

Nitrites in cured meat play a key role in developing sensory characteristics that are important to consumer perception and purchase intent. Research at Teagasc Ashtown is investigating whether nitrites can be reduced without compromising the sensory experience – catch up on current research in this area at this link.

We hope you enjoyed reading about our latest research. Subscribe to our LinkedIn newsletter to be the first to know when a new issue of TResearch is released.