Glanbia Ingredients Ireland (GII) and Teagasc are jointly developing scientific capability to add value to cheese and dairy ingredients.
Research and technology staff from GII and Teagasc will work together in Teagasc’s Food Research Centre, Moorepark, Fermoy, Co Cork, to capture the latest global dairy chemistry and processing innovations.
GII chief executive Jim Bergin, said: “This collaboration has potential to deliver the next generation of dairy ingredients for a range of applications globally. Glanbia have research staff on-site at Moorepark. This will be one of the core contributors to GII’s innovation platform over the next five years.”
The programme will benefit from access to state-of-the- art equipment at Moorepark. The extensive pilot plant facilities of Moorepark Technology Ltd are capable of replicating the commercial operations at Glanbia.
GII and Teagasc say scaling up innovations will ensure the delivery of real commercial application in the programme, adding a vital dimension to the existing Glanbia cheese and ingredients programme.
Teagasc director Gerry Boyle said: “This collaboration combines Teagasc’s extensive capability in dairy chemistry and processing with GII’s knowledge and expertise in dairy and nutritional ingredients with the goal to bring new innovative products to export markets.”
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