STIMULATING AND SUPPORTING NEW BUSINESS IN IRELAND

New Enterprise Opportunities in the Food Sector Seminar

By Joan Fahey, December 9, 2009

Food sector entrepreneurs from Co. Mayo gathered in Castlebar on Thursday 3rd December 2009 to hear about new developments and trends in the food sector.

The key speaker for the evening was Declan Troy from Teagasc who heads up the Ashtown Food Research Centre in Dublin. “The food sector is Ireland’s largest indigenous sector with a turnover of €25 billion and responsible for 32% of net foreign earnings”, said Troy. It’s also a growing industry he said, quoting a 2008 UN report which suggests that by 2030 the planet will need to produce 50% more food, with less land, water and energy while also reducing greenhouse gas emissions.

Health and wellbeing, convenience and quality are the major trends at the moment with issues such as sustainability rapidly gaining importance. Other significant trends include globalisation, the growing power of retailers, changing lifestyles and dietary patterns, an aging population, health and safety concerns and increasing competitiveness. Consumers are more aware of issues such as health, quality and impact on the environment. Consumer lifestyle trends such as the quest for health and wellbeing and for real authentic experiences, as well as issues such as “living life on the go”, are all relevant to the food industry, with many companies springing up to cater to these trends. “Another trend is the need to feel like you are making a difference” said Troy, referring to brands such as Fair Trade where the consumer chooses a product which prioritises fair terms of trade for its suppliers. Research and innovation trends include the growth of neutraceuticals or food with health benefits, and so-called brain foods which reportedly enhance mental performance.

Troy’s advice for those thinking of getting into the food sector is to keep a close eye on upcoming trends and differentiate your product from the competition. “Innovation is not just about generating new ideas but translating these ideas into value-added products and services”, he said. Discussing the innovation process, he advised that consumer trust is key to success for food companies and that sustainability is set to become a standard requirement. Further information on the Ashtown Food Research Centre is available on their website www.teagasc.ie/ashtown

Also speaking at the event was Gerry O’Neill from South West Mayo Development Company Ltd on the supports for business creation and development available to food companies and start ups under the Rural Development Programme 2007 – 2013. The Rural Development Programme is administered under the Leader Initiative and further information is available from your local Leader Partnership Company:

The seminar ended with a presentation from Clodagh Fitzgerald from the Food Technology Centre, St. Angela’s College, Sligo who outlined some of the services offered to industry, in particular to start up and micro companies, by the Food Technology Centre. Services offered include new product, recipe and concept development, product testing, sensory analysis, nutritional analysis and training in areas such as HACCP, Food labelling and legislation etc. Further information is available on their website www.thefoodcentre.ie

This seminar was organised by Mayo Ideas Lab in conjunction with the Innovation in Business Centre at G.M.I.T. South West Mayo Development Company, Mayo North East Leader Partnership and WESTBIC. If you would like further information on this seminar please contact Mayo Ideas Lab, Tel: (097) 27945

Caption for photo: Gerry O'Neill, CEO of Mayo South West Development Company; Clodagh Fitzgerald, Manager of the Food Technology Centre, St Angela's College, Sligo and Declan Troy, Head of Ashtown Research Centre, Teagasc.