18 July 2008

Major R&D investment to drive growth in
exports and employment in Irish food sector

Milk research to develop foods that will improve health
and benefit those with diseases

A unique partnership between four of Ireland's leading dairy companies to research how the natural properties of milk can be extracted and used to deliver health benefits for consumers has received €20 million in funding from Enterprise Ireland.

Infant formula, dairy spreads, yogurts and cheese are some of the products that will be enhanced to help maintain health and alleviate conditions associated with serious diseases.

The funding for the establishment of the National Functional Foods Research Centre was formally announced by Ms. Mary Coughlan T.D., Tánaiste and Minister for Enterprise, Trade and Employment in Dublin today (Wednesday 16th July 2008).

Making the announcement the Tánaiste said: "This is a significant development in the Irish food sector, which currently directly employs 46,000 people.  The State's investment of €20 million in the new National Functional Foods Research Centre will lead to the delivery of new high-value, innovative food products for the health conscious consumer. The dairy sector has a tremendous opportunity to capitalise on this research, entering new markets and increasing exports and employment in the sector". 

"Enterprise Ireland worked extensively with the four dairy companies involved- Dairygold Food Ingredients, Glanbia Nutritionals, Carbery and Kerry Ingredients Ireland, to develop a medium to long term strategy for their sector based around maximising the commercial value of their common raw material - milk", the Tanaiste added. 

A consortium of research institutions will tackle the research agenda agreed between the dairy companies. The research consortium is led by UCC - the administrative base for the centre - and also includes UCD, UL and Teagasc.

Milk is a highly valuable natural resource with the potential to provide a pipeline of as yet uncharacterised elements that benefit human health.
The researchers will extract bioactive molecules from milk to develop ingredients that when added to products like yogurts, dairy spreads, cheese and drinks can have beneficial effects for those with conditions such as cardiovascular disease.

These bioactive molecules will also be tested to measure their impact on obesity, insulin sensitivity, immunity and infection issues and early infant development.

A specific research strand will focus on developing ingredients to improve infant formula so that babies can get nutritional benefits similar to those in natural breast milk.

Dr. Paul Roben, Enterprise Ireland said; "It is encouraging to see the progress already made by the dairy companies collaborating in this research centre. By agreeing to work together to develop a strategy for their sector, these companies have identified a range of high-value products that when brought to the international marketplace will lead to increased exports and create employment in the food sector".

The four companies involved have committed to making a financial contribution to the centre each year for 5 years, bringing the total funding for the NFFRC to over €22 million. It is expected that 50 people will be trained and employed by the companies over the 5 years of the research programme.

It is anticipated that the National Functional Foods Research Centre will grow to include more companies and will therefore extend its lifespan beyond the 5 years outlined today.

(This press release is also available on the Department's website)

ENDS

For more information contact:

Grace Fitzgerald Communications Officer, Enterprise Ireland Tel: 01 8082746, Mob: 0873286404

Or Roisin McCann, Press Officer, Department of Enterprise, Trade & Employment
Tel:01 6312200, Mob: 087 2594144

Notes to Editor

Functional foods are defined as being a food which is satisfactorily demonstrated to beneficially affect one or more target functions in the body, beyond adequate nutritional effects, in a way that is relevant to an improved state of health and well being or reduction of rate of disease.