Teagasc hosts ‘Meat Matters’ food innovation event
From left: Dr Ruth Hamill, head of food quality and sensory, Teagasc; Dr John Colreavy, director, Meat Technology Ireland; Dr Eva Gocsik, Rabobank Food and Agribusiness; Professor Frank O’Mara, Teagasc director; and Dr Geraldine Duffy, Teagasc Ashtown enterprise leader, at the Teagasc Ashtown Food Research Centre, Dublin. Picture: John Ohle Photography
Industry leaders, policy makers and researchers convened at the Teagasc Food Innovation Gateways event recently in Dublin.
The event ‘Meat Matters: Shaping the Future of Fresh, Value-Added, and Meal Innovation’ brought leaders from across the meat and prepared consumer food sectors to explore future innovation opportunities in fresh meat, value-added products and meal solutions.
The event also examined how research, technology and collaboration could support competitiveness, sustainability and consumer trust in domestic and international markets.
Dr Eva Gocsik, global strategist for animal protein at Rabobank Food & Agribusiness Research, delivered the keynote address, providing an international outlook on the meat sector.
Drawing on global market analysis, she highlighted the importance of innovation in responding to changing consumer expectations, sustainability pressures, and evolving trade dynamics.
Dr John Coreavy, founding director of Meat Technology Ireland (MTI), an Enterprise Ireland and industry co-funded technology centre, also gave a talk at the event.
The MTI programme represents a cash and in-kind commitment of more than €6m from the participating industry members: ABP Food Group, Ashbourne Meat Processors, Dawn Meats, Kepak, Liffey Meats, and Hilton Foods. Enterprise Ireland has committed more than €13m in support of the programme.
The centre is expected to create a net return on investment in Ireland of €8 per €1 invested by 2030.
The programme featured contributions from industry, Bord Bia, Meat Industry Ireland, Government, and leading researchers, alongside panel discussions focused on innovation in fresh meat and on sustainable opportunities in value-added meats and meal solutions.
The event also included an interactive research showcase, demonstrating how Teagasc’s research capabilities are supporting advances in processing technologies, digitalisation, circular bioeconomy solutions, and product development.
Director of Teagasc, Professor Frank O’Mara, said: “As the national body for agri-food research and innovation, Teagasc plays a convening role in bringing together industry, research, and policy to address shared challenges and opportunities. Meat Matters highlights how science-led innovation and collaboration can support the future competitiveness and sustainability of Ireland’s meat sector.”
Across the programme, discussions highlighted new opportunities for the meat sector, such as enhancing value creation through product innovation, reformulation and meal solutions aligned with evolving consumer needs, improving efficiency, quality and consistency through advanced processing, digital technologies and data-driven decision-making.
Other opportunities included supporting sustainability objectives through circular bioeconomy approaches, reducing waste, and improving resource efficiency.
