It took the top award at the UCC New Food Product Development Showcase, which this year featured dairy, beverage, and snack products.
The showcase is an annual exhibition of new food products developed by students from the BSc Food Science and BSc Food Business degree programmes at UCC as part of their final-year research projects.
Eve Mulcahy (Cahir), Miriam Crowley (Bandon) Aisling O’Connor (Macroom), Sinead Hone (Templeogue), Grainne O’Donoghue (Mallow), and Declan Coughlan (Bantry) had worked on the Miloir project for the past five months.
The runner-up product, Giddy Goats, also won the Alimentary Pharmabiotic Centre (APC) Award for Best Functional (health-promoting) product.
It combines goats’ milk ice cream, dark chocolate, rich caramel and a mixture of high-antioxidant berries and natural sweeteners.
Andrea Hickey (Carrigaline), Rachel Davies (South Douglas Road, Cork), Colette Phelan (Clonmel), Allison Beale (Carrigaline), and Sarah Fitzpatrick (Carrigaline) developed the product.
Super Spuds, a combination of potatoes and premium fish, which brings a new dimension to the snack food market, took the award for the best marine-related product. Conor Lonergan (Windgap, Co Kilkenny) and Sarah Sheehy (Ballingarry, Co Limerick), along with Co Cork students, Laura McCarthy (Castlemartyr), Karen O’Callaghan (Kenneigh), Anne Marie O’Callaghan (Knockraha) and Sarah Buckley (Lissarda) created the product.
Audrey Houlihan, AIB Bank, College Road, Cork, presented a special award for the best product packaging to the team that developed Dare, a carbonated alcoholic beverage brewed from rice and proso millet. This novel drink contains 5% alcohol. Team members were Niamh Cronin (Crookstown), Katie Cullinane (Clonakilty), Muireann Corkery (Ovens), Karen O’Sullivan (Kanturk), Marian O’Dwyer (Beara), and Sarah O’Reilly (Kilmallock, Co Limerick).
Dare also won third prize in the best overall product category.
The showcase, sponsored by Limerick County Enterprise Board and the UCC/Food Industry Partnership Board, was organised by Prof Alan Kelly and Prof Yrjo Roos, School of Food and Nutritional Sciences UCC and Dr Joe Bogue, Department of Food Business and Development, UCC.