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Current trends and development in the food sector – discuss 3 key opportunities for the Irish food industry: Microbiomes Assignment, UCC, Ireland

University University College Cork (UCC)
Subject Microbiomes Assignment

Current trends and development in the food sector – discuss 3 key opportunities for the Irish food industry

Introduction:

The food and food technology sector is going through a fast ever-changing transformation influenced by consumer demands and trends.  As we learned over our 2 days R& D Within the food industry is becoming integral to this development.

The APC team as part of UCC is central to the deployment of the people and the research of the food technologies of tomorrow.

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In the world we live in with an increased awareness of the need to develop health and sustainability together.

I hope to discuss and develop the trends and opportunities that are expected to develop over the next 5 years.

In Tirlan we have invested and developed our R&D function over the last 5 ears to help develop and meet the demands of our customers through ingredients solutions.  This is so that we can collaborate with and strengthen our ties with key customers with the ambition of adding value to the product range we are selling.

Plant Based Alternatives

Plant based foods is one of the most significant developments in consumer food trends in recent years.  This has been driven by the climate change agenda.  Environmental and health awareness among consumers along with ethical challenges.  We in Tirlan see a trend that is moving away from animal proteins to a plant based offering.

We have been putting a lot of time and effort into the development of bars and snacks yogurts with cultured products and cheese with plant based alternatives.  We have focused on developing our plant based and milk leaning on its good taste  and the health benefits from consuming these products.  I do believe that these products have a place in the market but from a nutritional value at an affordable price milk will retain the majority of market share.   So gluten free, organic and allergen free options will have a place.

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