Moorepark targets changing lifestyles and convenience food
The ultimate aim is to make the centre’s scientific and technological know-how available to wider sectors of the food industry.
Over the past decade, Moorepark researchers have extended their reach beyond conventional dairy processing into many areas of food technology. Funding from the EU structural programme and later the Food Institutional Research Measure (FIRM) under the National Development Plan has strengthened the centre’s knowledge base and the pilot processing capability at Moorepark Technology.
Dr Phil Kelly, head of the food ingredients department, said that a good example is commodity milk powders, which have steadily evolved into sophisticated dairy ingredients that are increasingly used in various formulated foods on the basis of specific functional properties.
On another front, clear patterns are emerging in changes to consumer lifestyle. This is especially evident in the drive for more convenience foods.
Ready-prepared meals save time at home and eating on the move fits in with greater mobility, both at work and leisure.
Moorepark scientists also view the beverage sector as a conduit for the provision of performance enhancing nutrition. Dr Kelly said the Dairy Products Research Centre is developing a marketing programme to promote these new technological applications.
“We will be publishing technical brochures outlining our expertise and scientific capabilities, underlining such areas as chocolate, confectionery, sauces, dips, dressings, beverages and cheeses for food service. All of these strands are being brought together under a Moorepark Food Research concept which is to be launched later in 2003 as part of an open day.”
Dr Kelly said the benefits for dairy farmers will be the strengthening of market opportunities for milk-based ingredient utilisation in the indigenous food manufacturing sector in Ireland, and beyond via the reach of many multinational companies.
