Smart packaging alternative to relocation for agri-food firms
However, Mr Kerry said Irish dairy, meat, and other food companies could use smart packaging to enhance the shelf-life of locally-produced foods, and ensure they keep their food production on Irish shores, rather than developing plants in South America and Asia where many are already processing locally sourced ingredients.
“We are at a crossroads in Irish food production,” said Mr Kerry, head of food packaging in the School of Food and Nutritional Science, UCC. “The industry needs to rethink its packaging strategy for its long-distance exports to the BRIC countries and other new markets.
“The problem is that some companies will be based in China, manufacturing their product in China, and selling it under an Irish name. I’m a scientist, but I’m always pulling on the green jersey, and I want Ireland to be the base for these companies and for Irish food to be manufactured here at home.
“Rather than creating pretend Irish companies in remote overseas locations — operations that have lost all links to their country of origin — we could be looking at currently available smart packaging that would get Irish products over the logistical hurdles involved in travelling longer distances.”
The UCC expert said there is a will within the agri-food sector to capitalise on Ireland’s strengths in smart packaging. As one among many examples, he said natural active ingredients such as oil coatings from rosemary or sage can be used to protect transported food against damage by bacteria and oxygen. This would also be consistent with the sustainability message in Bord Bia’s Origin Green marketing drive.
“One problem we have here in Ireland is that we have been slow in engaging with how packaging can help with the issue of food waste. When you say ‘packaging’, some people automatically hear ‘more waste’, but with most smart packaging you are talking about miniscule additions, and often natural ingredients,” said Mr Kerry.
“Smart packaging is not a problem; rather it is the solution to global food waste. Over 50% of all global food production is currently wasted, and it is pouring into landfill. What we food packaging scientists are doing is putting in the thinnest of films to make food products last longer. That creates much less waste, which is consistent with Ireland’s ‘green’ message.”
Irish dairy exports have continued to grow in recent years, but destinations have changed markedly. While consumption of cheese and other dairy goods is falling in traditional markets such as the EU and US, exports to the BRIC countries and Asia have grown. This shift has raised a logistical challenge for some Irish food exporters.
“We call ourselves the food island, but some of these Irish companies seem to be asking themselves if they really have a long-term interest in being here, or would they be better off creating their operations in these remote new markets, and sourcing their ingredients in those regions?” he said.
