Innovation
Innovation is considered to be essential to the long term survival and profitability of food and drink companies in the current highly competitive environment. Companies need to proactively develop new products to meet the changing demands of consumers.
The Innovation Unit at Ashtown Food Research Centre provides support to established companies and potential entrepreneurs wishing to develop innovative food products. The following resources are available to assist you:
People
The unit draws on a knowledge base of over 20 well-established, experienced research scientists, technologists and marketeers who have been providing consultancy services to the food industry for many years.
Services
- Collaborative R&D
- Sensory analysis and taste tests
- Shelf life tests (microbiological and taste tests)
- Hire of product development plant, incubation units and test kitchen
Facilities
- Pilot Plant
A modern pilot plant and separate cooked meats facility are available for hire at Ashtown Food Research Centre. Companies can provide their own processing equipment or use existing machinery.
- Incubation Units
Two incubation units are available for companies or entrepreneurs who wish to develop new products/processes. One incubation unit is suitable for preparation of chilled products; the other is at ambient temperature.
- Test Kitchen
A test kitchen can also be hired for preparation and presentation of products to potential buyers.
Training
We also provide training in innovation and NPD. For more information contact Áine Sommerfield.
Further information
Contact:
Ciara McDonagh
Innovation Manager
Tel: 01-8059500
Fax: 01-8059550
Email: ciara.mcdonagh@teagasc.ie
Áine Sommerfield
Tel: 01-8059536
Fax: 01-8059550
Email: aine.sommerfield@teagasc.ie
John Rae
Tel: 01-8059546
Fax: 01-8059550
Email: john.rae@teagasc.ie
For more information about Innovation please complete this on-line form
For information on how to bring your food product idea to market, download From Concept to Completion – A Roadmap for Food Entrepreneurs (PDF - 800KB).
