Teagasc to offer research access to small food producers

SMALL food businesses are about to gain unprecedented access to industry -related scientific research, thanks to a targeted new outreach programme from Teagasc.

Teagasc’s Food Industry Development team is encouraging bakeries, cottage cheese producers and other small food enterprises to avail of the same research supports as giant food corporations like Diageo and Glanbia.

For small producers looking to increase sales or launch new food products, this is a hugely significant initiative.

For instance, SMEs can now access the latest information on consumer trends in healthy eating, food-related lifestyle and on national food consumption trends.

They can gain insights into lean manufacturing techniques, EU regulatory updates, adding value to meat and cheese products, or access a technology commercialisation toolbox for publicly -funded research.

Pat Daly, Teagasc’s newly-appointed head of Food Industry Development, explained: “The big corporations have teams of scientists who take our research and apply it to themselves. The smaller producers do not have that luxury. Our research is available to all food producers, but this new programme is aimed at getting the SME sector and small artisan producers on board.

“There is a very wide geographical spread of small food producers in Ireland and they are very important from an employment point of view.

“We are working closely with Enterprise Ireland, who have a remit to develop all kinds of industry in Ireland. We provide the science input. We really want small food producers to contact us and avail of our supports.”

Teagasc’s targeted SME drive comes on foot of a Foresight study into the Irish food sector.

Ireland has more than 650 food processing companies, employing in excess of 50,000 people. Of these, over 90% are small indigenous companies.

The new Teagasc programme provides direct technology development support for the food processing industry through programmes in product development contract research, training, consultancy, marketing and information services.

Mr Daly said small food producers are operating in an increasingly challenging marketplace. Their product must at once satisfy the consumer, the retailer and the global regulatory authorities. Academic research can help them to raise the quality bar, while keeping costs down.

“We are here to provide these producers with the science and research to make their business a success,” he said.

“With lean manufacturing techniques, they can produce less waste, with less downtime.

“The consumer and the retail outlets are putting a lot of pressure on food producers to provide better quality products for less money. That is a big challenge. With the recession, consumers are less well off. Traditionally, it has always been harder to make a profit from food than most other sectors, and now the trading environment is becoming increasingly demanding.

“The first ever European Union SME Week this summer showed that most EU countries would be focusing on driving employment growth in this sector. Just like here, small producers provide the bulk of food jobs in other EU countries. That competition is adding to the challenges facing Irish food companies.”

As head of Food Industry Development, Mr Daly will work with a team of food scientists and technologists at Teagasc’s food research centres at Ashtown in Dublin and Moorepark in Co Cork.

Teagasc director Professor Gerry Boyle said: “The main emphasis is on supporting SME food businesses by providing the most up-to-date technology to assist these companies to develop. We are working in close collaboration with Enterprise Ireland and other food sector development agencies to deliver this high quality programme to support the sector.”

Teagasc is urging food producers to access the Teagasc.ie website or call Mr Daly and his team on 01 8059500.