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Issue 1 2016

Exports results for 2015 Trends in boxed chocolates Ornua acquires Shanghai dairy manufacturer

FOCUS: MIDDLE EAST MARKET Ireland at Gulfood 2016 Dairy leads Irish exports to Middle East www.irishfoodmagazine.com

editorial

Issue 1 2016

W

elcome to the first edition of

for 2016.

The success story of Ireland’s food and drink exports continues. In 2015, the sector achieved its sixth year of consecutive growth and is the country’s largest indigenous export industry. Ireland has many advantages in terms of food production, including a temperate climate that contributes to a strong grass yield, on which our two primary outputs – beef and dairy – are built. As the country’s reputation as a food exporter grows internationally, there is a feeling that a rising tide lifts all boats. Bord Bia (the Irish Food Board) is the State body charged with the promotion of Irish food products internationally. This year it published its new Statement of Strategy, 2016 -2018, ‘Making a World of Difference’. The document sets out the key forces driving change in the marketplace and the strategy that will guide the agency’s activities in the future. It includes a renewed focus on routes to market and the importance of building its international market presence. At the same time, Bord Bia announced it is opening two new offices, one in Singapore and another in Warsaw. The diversity of Ireland’s markets is an important factor in the country’s ongoing success. This was evidenced in 2015, when global market and geopolitical circumstances impacted traditional trade routes for Irish exports. Despite challenging market conditions, overall, exports increased 3.8 per cent. Recently opened markets helped offset slower trade with established markets, albeit from lower bases. However, the signs for ongoing growth remain strong in the face of uncertain market futures. For in-depth coverage of Irish export performance in 2015, please see page 12. , we also bring you updates of Irish export success in the In this edition of Middle East. As always, we have the latest news and trends from the industry. Enjoy!

Oonagh O’Mahony

Editor

Follow on Twitter @IrishFoodMag for more updates on Ireland’s agri-food and drinks industry.

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contents

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6 News

Exports results for 2015 Trends in boxed chocolates Ornua acquires Shanghai dairy manufacturer

• Cool Beans launches in the UK • Taoiseach meets Holland’s top chefs and Irish beef ambassadors • Insight Centre planned for 2016 • Dawn Meats named National Champion in the European Business Awards 2015 /16 • Irish kelp products launched

FOCUS: MIDDLE EAST MARKET Ireland at Gulfood 2016 Dairy leads Irish exports to Middle East www.irishfoodmagazine.com

Editor: Oonagh O’Mahony Reporter: Bernie Commins Design: Barry Sheehan Production: Martin Whelan Ciarán Brougham, Niall O’Brien, Michael Ryan Chief Executive: Rebecca Markey Advertising Executive: John Sheehan Accounts: Tricia Murtagh Administration: Sue Nolan Publisher: David Markey Copyright IFP Media 2016. No part of this publication may be reproduced in any material form without the express written permission of the publishers.

Published by: IFP Media, 31 Deansgrange Road, Blackrock, Co. Dublin Republic of Ireland. T: +353 1 289 3305 F: +353 1 289 6406 E: [email protected] www.ifpmedia.com www.irishfoodmagazine.com

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Record high of €10.8bn in Irish food and drink exports

Irish food and drink exports continued their upward trend in 2015, marking six years of consecutive growth

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contents

focus

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Middle East Market

Middle East Market

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Trade up for Irish exports

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Ireland at Gulfood 2016

In 2015, Irish exports to the The Middle East region continued to follow an upward trend, with dairy exports leading the charge

profiles the 16 Irish companies exhibiting at this year’s Gulfood

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Chef’s table

Gilles Perrin, executive chef at the Atlantis, The Palm Hotel, tells why he works with John Stone’s Irish beef

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New horizons for Pan Euro Foods

Pan Euro Foods in the during 2015 and the company has plans to expand its offering

30 Diversification delivers success

Diversifying into ingredients and value added solutions is delivering growth opportunities in the Middle East for Oliver Carty

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Harty Oysters makes waves

Harty Oysters supplyies many of the world’s top restaurants

34 Organic growth for Glenisk

The Middle East is the fastest growing market for organic dairy company Glenisk

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Middle East opportunities for Irish businesses

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Teagasc targets improved functionality

Maximising the value of Irish dairy outputs is a key area of research for Teagasc

44 Supply chain inclusion

Irish food companies are connecting with with multinational food and facilities management company Sodexo through its Supply Chain Inclusion programme

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Ornua acquires Shanghai dairy manufacturer

Ornua expands its foothold in China

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Meat market opportunities

Bord Bia’s annual Meat Market Seminar in January heard about the importance of market diversity for export growth

The Arab-Irish Business Forum hears that there are significant opportunities for Irish companies in the Arab world

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Ireland – a smart investment

Buying for others is a key consideration in the boxed chocolate category according to a recent Bord Bia insight report

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Sustainability to deliver food security

Nick Marmion, SVP for International Food FDI, Enterprise Ireland, tells why Ireland is an attractive food solution partner

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Trends: Boxing clever in the chocolate category

Spotlight on

Wicklow Rapeseed Oil

Aidan Cotter, CEO Bord Bia, will address the Global Forum for Innovations in Agriculture in Abu Dhabi, where he will discuss Origin Green

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news

Company founders Sarah O’Connor and Isolde Johnson.

Cool Beans launch in the UK through Waitrose Award-winning Irish start-up, The Cool Bean company, launched in the UK recently with premium retailer, Waitrose, following less than one year of trade in Ireland. Cool Beans is a potted, healthy, bean-based meal that comes in three flavours; smokey paprika, original tomato and hot chilli; the latter two will retail at in 135 Waitrose outlets in a 300g microwaveable pot created exclusively for the store. The company was founded by Irish businesswomen Sarah O’Connor and Isolde Johnson in 2013 with the simple aim to create a no fuss,

no nonsense, superhero food. Speaking of their latest foray into the burgeoning UK market, Isolde said: “Launching with a partner like Waitrose in the UK is a huge milestone for us. Waitrose are renowned as innovators in the convenience food market and they have identified the niche that Cool Beans fills in that sector – an uncompromisingly fast, healthy, delicious meal or side dish for those who don’t have time to cook from scratch but care about what they eat and serve to their families.”

Insight Centre planned for 2016 Bord Bia (the Irish Food Board) has announced the establishment of a new Insight Centre, which will become operational in the early months of 2016. ‘The Thinking House’ will be located at the organisation’s Dublin offices and is designed to help companies successfully underpin new marketing and brand initiatives by ensuring the consumer is at the heart of everything they do. The Centre builds on the success of Bord Bia’s award-winning Consumer Insights Team, which is conducting research in international markets. Helen King, director of Consumer Insight at Bord Bia, said the Centre will showcase Ireland’s knowledge and insight to international buyers.

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news Pictured with An Taoiseach, Enda Kenny, at a special luncheon organised by Bord Bia, are Dutch Michelin-star chefs and members of Bord Bia’s Chef Irish Beef Club: Erik van Loo; Rogier Raissin; and Alain Alders.

Taoiseach meets Holland’s top chefs and Irish beef ambassadors Taoiseach Enda Kenny, recently had the opportunity to discuss the merits of Irish beef and the sustainable nature of Ireland’s agri-food industry with some of Holland’s top Michelin star chefs and key Dutch media at a special luncheon organised by Bord Bia (the Irish Food Board). The event took place at the Irish Embassy close to The Hague on the first afternoon of the Taoiseach’s three-day trade visit to Holland and Germany. The Dutch market is Ireland’s fourth largest market for Irish food and drink, with exports valued at over Ð650 million last year. Ireland’s key exports to the market include beef, dairy and prepared foods. Ahead of the Taoiseach’s arrival, Bord Bia CEO Aidan Cotter, briefed local Dutch media on Origin Green, the Irish food and drink industry’s national sustainability programme. Sustainability and animal welfare are key topics of interest to Dutch retailers, food buyers and consumers alike and, as such, Origin Green has been well received in the market. At a consumer level, says Bord Bia, one

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of the more visible Irish products in the Dutch market is Irish beef, which is well recognised for its highquality, environmental and animal welfare standards. Irish beef exports were valued at Ð165 million last year, a total of approximately 38,000 tonnes. According to Bord Bia, Irish beef is available in over 3,000 Dutch stores, with an 85 per cent penetration of Dutch retail channels, making the Dutch the highest per capita consumers of Irish beef on Continental Europe. Within the Dutch foodservice sector, Irish beef enjoys an equally reputable position and is the beef of choice for many of Holland’s top chefs. Following a media briefing a luncheon was served, which was prepared by members of Bord Bia’s Chefs Irish Beef Club (CIBC). The CIBC is an exclusive network of world-renowned chefs who work with Bord Bia to promote the premium, sustainable image of Irish beef across our key export markets. The menu included Irish cured beef and oysters prepared by three Michelin-starred members of the CIBC – Erik van Loo, Rogier Raissin, and Alain Alders.

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news Dawn Meats was named National Champion for Ireland in the European Business Awards sponsored by RSM. Pictured are H.E. Dominick Chilcott, British Ambassador to Ireland; Richard Clinton, group commercial director, Dawn Meats; and Adrian Tripp, CEO of the European Business Awards.

Dawn Meats named National Champion in the European Business Awards 2015/16 Dawn Meats has been named National Champion for Ireland in The European Business Awards sponsored by RSM. The European Business Awards, now in its ninth year, engaged with over 32,000 businesses from 33 European countries and 678 companies from across Europe have been named National Champions; going through to the second phase of the competition. The award was presented to Dawn Meats’ group commercial director Richard Clinton at the British Ambassador Dominick Chilcott’s residence in Dublin. Commenting on the nomination Richard said: “The team at Dawn Meats is honoured to be selected for the second time, representing Ireland as a National Champion in the Environmental and Corporate Sustainability category. The European Business Awards are widely recognised as the showcase for Europe’s most dynamic companies and as part of the adjudication process we now look forward to sharing our experience and business success in greater detail with the judging panel.” The next round requires the National Champions to make a presentation video, telling their unique story and explaining their business success. The judges will view all of the National Champions’ videos, and award the best of this group the coveted ‘Ruban d’Honneur’ status. Ruban d’Honneur recipients will then go on to be part of the grand final in 2016. Separately, the National Champion videos will be made public on the European Business Awards website as part of a two-stage public vote, which will decide the National Public Champions for each country. 

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news

Irish kelp products launched Dungarvan-based company Sea of Vitality, harvests its seaweed from the Wild Atlantic Way and produces a trio of multi-award-winning products including seasonings and a bread mix. The company says seaweed offers a number of health benefits. “Seaweed contains up to 50 times as many nutrients as land vegetables, and scientists believe we have not yet uncovered the full extent of its benefits! What we do know is that seaweed is a true wonder-food with antioxidant and anti-inflammatory properties, it aids the immune system and provides us with minerals, vitamins and essential elements for robust health and well-being.” Furthermore, the company says for people aiming to reduce their salt intake, seaweed offers a healthier alternative.

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Record high of €10.8bn in Irish food and drink exports

results 2015

B

ord Bia (the Irish Food Board) announced an estimated 3 per cent growth in the value of Irish food and drink exports in 2015. This has seen the sector achieve another record high in terms of value, which stood at Ð10.8 billion. Commenting on the results, the Minister for Agriculture, Food and the Marine Simon Coveney complimented the industry for achieving a record sixth consecutive year of export growth. “The food and drink industry has been a driving force in our economic recovery since 2009, delivering cumulative export growth of 51 per cent. Irish producers and companies have, yet again, demonstrated in 2015 their ambition, innovativeness and ability to meet buyer and consumer needs in highly competitive and complex trading environments.”

Strong performers The beverages category delivered the highest level of growth in 2015, up 10 per cent on 2014. Bord Bia says the sustained growth in exports of Irish whiskey, up by an estimated 18 per cent, was the most significant driver in the beverages category. Elsewhere, beef delivered 6 per cent growth, while seafood and dairy were both up 4 percentage points.

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Irish food and drink exports continued their upward trend in 2015, marking six years of consecutive growth The backdrop Global markets faced a number of challenges in 2015. Presenting Bord Bia’s Export Performance and Prospects Report 2015/2016, Bord Bia CEO Aidan Cotter said: “Irish food exporters registered record growth, increasing exports by some Ð355 million in a period when global food commodity prices declined by approximately 19 per cent, the Russian market was effectively closed to EU food exports, and consumer sentiment remained sluggish across the eurozone. This year will present further opportunities for growth in most sectors notwithstanding challenges from continued global dairy price pressures through the early months of 2016.” Bord Bia, says exports in 2015 benefited from increased output in key sectors, favourable exchange rate developments and better returns for beef, seafood and beverages, which helped to offset a considerable weakening in global dairy prices.

Market movers The UK remains Ireland’s biggest customer of food and drink exports. In 2015, the UK increased its share of exports from 39 per cent to 41 per cent, with value up 7 per cent

to Ð4.4 billion. Exports in 2015 benefitted from a weakened euro relative to sterling. Stronger export of beef, prepared food, mushrooms and poultry, helped offset reduced trade in beverages and dairy. Exports to other European markets accounted for Ð3.4 billion. This reflects a weaker euro and more tentative consumer sentiment across European markets. Lower trade to France, Italy, Denmark and Sweden was offset by positive progress in markets such as the Netherlands, Spain, Poland and, to a lesser extent, Germany. Shipments to markets outside of Europe remained steady at Ð3 billion. North America led the growth in international markets, up approximately Ð130 million to almost Ð870 million. This was largely driven by the US, which consolidated its position as our second largest market after the UK, with exports growing 40 per cent to Ð755 million. China remains Ireland’s fifth largest market increasing 16 per cent in 2015. It reamins our second largest market for dairy and pork. The Middle East delivered 12 per cent growth, while Central and South America were 6 per cent higher. Exports to Russia fell as it continues its ban on European food imports. In Africa, exports were weakened by reduced dairy and prepared food exports.

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results 2015

Meat and livestock Meat and livestock accounted for 34 per cent of total food and drink exports. The value of the category, including offals, grew by 2 per cent to almost Ð3.7 billion in 2015. When beef offals are excluded the value stands at Ð3.47 billion. Beef continues to lead the category in terms of value, increasing 6 per cent to Ð2.41 billion, including offals. The UK accounts for just over 54 per cent of total beef exports, valued at Ð1.1 billion. After a significant rise in 2014, exports to other EU markets declined by an estimated 8 per cent in 2015. Trade was valued at around Ð1 billion. Exports to international markets were more than 6 per cent lower in 2015. However, Irish exporters welcomed the opening of the US market in 2015. Asian markets such as the Philippines recovered and recorded increases. Pigmeat faced a challenging trade environment and despite 8 per cent increased volumes, the value of exports fell 2 per cent to Ð570 million. Exports to the UK jumped 6 per cent with value up 2 per cent to almost Ð350 million. EU markets, including Germany, Sweden, Italy and

Dairy products and ingredients Global market conditions started the year slowly with a decline in dairy prices. Strong milk production in some of the main export regions, combined with a slowdown in Chinese demand and Russian restrictions, resulted in downward pressure in global markets Irish output was up 11 per cent, or 600 million litre,s for the 10 months to October. This resulted in export surpluses and significant amounts of product in private storage. Overall, Irish dairy exports increased 4 per cent to Ð3.24 billion. The strongest performers were specialised nutritional dairy powders such as infant formula and butter. Spreads, whey, chocolate crumb and yogurt all recorded growth, albeit from a smaller base. The value of butter exports rose 15 per cent, reflecting over 30 per cent increase in volumes. Higher exports were

Prepared consumer foods Prepared consumer foods encompasses a range of value-added food and beverage products including: prepared foods such as bakery goods, pizza, chocolate, confectionery, biscuits, snacks, extracts, sauces and soups – with the exception of dairy-based enriched powders; valueadded meats, value-added seafood and value-added horticulture, and non-alcoholic beverages. The value of this category in 2015 was an estimated Ð2.5 billion, up 7 per cent on 2014. Bakery goods, chocolate confectionery, value-added pigmeat, beef and seafood led growth,

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France, delivered strong growth, which was partly offset by reduced trade to Denmark and Belgium. International markets performed well, up 3 per cent to Ð130 million. China remains the second most important market for Irish pigmeat Sheepmeat exports were 5 per cent higher at Ð230 million. The UK and France remain Ireland’s core sheepmeat markets, accounting for 63 per cent. Key growth markets across Europe were Germany, Belgium, and Sweden. Sweden remains a key growth market along with Hong Kong. Poultry exports increased by an estimated 3 per cent to Ð320 million. The UK accounts for almost 84 per cent of poultry exports, totalling Ð267 million. A high proportion of these exports are redirected to international markets. Exports to other EU markets slowed during the year, valued at Ð33 million; this was driven by reduced exports to France and the Netherlands. In contrast, shipments to international markets increased twofold to Ð20 million with most product destined for Africa with further opportunities in Vietnam, albeit from a considerably lower base.

recorded to most traditional EU markets. Significant growth was recorded to the Middle East and the US. Despite higher volumes, cheese export value declined by around 7 per cent to Ð700 million. Trade to the UK fell by an estimated 7 per cent, which led to the fall in cheese exports. A modest rise was recorded in exports to other EU markets, with some increase also in North Africa and the Middle East. Increased trade was evident in markets such as Japan and Malaysia. Specialised nutritional dairy powders (which account for 35 per cent of total dairy exports) increased further, reflecting a 25 per cent jump in volumes, coupled with increased demand particularly from Asia. China increased imports of specialised nutritional powders by 38 per cent to the end of November, making Ireland its second largest import supplier. Some easing in the value of trade to other Asian markets was offset by a rise in exports to Middle Eastern markets.

which helped offset lower exports of sauces, soups and dairy products. Trade to the UK increased 11 per cent in 2015 and accounts for 70 per cent of export value. Exports to other EU markets were around 9 per cent higher at Ð520 million. This was partly offset by reduced trade to international markets, which was more than 10 per cent lower at Ð230 million. Valueadded components of this category – value-added meat, dairy, non-alcoholic beverages, seafood, and horticulture are included in their respective categories within the Performance and Prospects report.

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results 2015

Prepared foods This category includes baked goods, confectionery, snacks, ambient grocery, chilled foods, ready meals and cooked meats. As a result of the fall in value of dairy-based enriched powders, which account for almost 37 per cent of the category, the value of the category declined 1 per cent to Ð1.8 billion. When these are excluded from the figures, the category shows a 7 per cent increase in value. The strongest performers were bakery and chocolate

Beverages Exports are estimated to have increased by 10 per cent in 2015 to Ð1.26 billion, driven by ongoing growth in whiskey, with double digit growth in 2015 to reach Ð410 million. Overall, the UK showed some slowdown in demand. This was offset by exchange rates, with values remaining steady at Ð365 million. Other EU markets showed a small rise at an estimated Ð250 million. Whiskey,

Seafood Exports increased by 4 per cent in 2015 to Ð560 million. Values for the first nine months of the year were over 5 per cent higher at Ð417 million, reflecting an 11 per cent increase in average export prices, which more than offset a 5 per cent drop in volumes. The rise in unit prices demonstrates ongoing demand in most key markets. The main EU markets (France,

Horticulture The value of edible horticulture and cereals exports was 4 per cent higher, at Ð240 million, in 2015. Steady mushroom exports coupled with growth across other categories boosted edible horticulture exports during the year. The UK is currently the only large-scale export market for Irish mushrooms, although some exports to the French market, the Netherlands and Germany have been recorded. The value of mushroom exports remained steady in 2015, on the back of favourable exchange rates despite reduced volumes to the UK. The EU-supported ‘Just Add Mushrooms’ campaign continued throughout 2015 and helped to bring growth into the market. Exports of cereals, predominantly barley and oats, also recorded a rise, particularly to the UK.

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confectionery; sugar-based products also rose. Sauce exports fell. The UK accounted for around 44 per cent of exports in 2015, increasing 19 per cent to Ð790 million. Other EU markets recovered 9 per cent to Ð470 million. International markets significantly decreased, driven by the reduced value of dairy-based enriched powders to Africa, the Middle East and Asia. Some growth was seen in exports to Central and South America, albeit from a small base.

beer, water and juices drove this increase. Exports to international markets increased strongly, largely due to higher whiskey exports to the US. Increased trade was also reported to Africa, Asia and the Middle East. Trade was also boosted by increased craft beer exports to some key markets. It was a challenging year for Irish cider, reflecting a competitive UK market. Markets in Asia and Oceania showed impressive growth, albeit from a small base.

Spain, UK, Italy and Germany) continue to dominate, accounting for around 55 per cent of seafood export values. International markets rose 25 per cent to the end of September to Ð140 million. The four main African markets (Nigeria, Cameroon, Egypt and Ghana) accounted for 20 per cent of seafood export values. Exports to the four main Asian markets (China, Hong Kong, South Korea and Japan) increased 24 per cent in value terms up to the end of September 2015.

Amenity exports Bord Bia’s export figures also include amenity horticulture crops, valued at Ð16 million in 2015, which is an increase of Ð1.6 million on 2014 figures.

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focus

Middle East Market

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focus

Trade up for

The Middle East region has been growing in importance as an export destination for Irish food and drinks products in recent years. In 2015, exports to the region continued to follow an upward trend, with dairy exports leading the charge

T

he Middle East region is a significant food importer, with 90 per cent of its food requirements supplied from export markets. The region faces challenges in food production and an important consideration for governments across the Middle East is security of supply. In contrast, Ireland’s domestic market is too small for all of the food and drink products produced on the island. As a result, Ireland exports approximately 80 per cent of its food and drink outputs. This symmetry makes Ireland an attractive partner for buyers in the Middle East region, explains Michael Hussey, Middle East regional manager at Bord Bia (the Irish Food Board).

2015 highlights Figures for the first nine months of 2015 show that, overall, Irish food and drinks exports to the Middle East increased in value by 12 per cent on 2014. Standing at Ð288 million for the first nine months of 2015, this represents over Ð30 million in added value for Irish exports to the region compared to 2014 figures. “One of the things that stands out in 2015 is dairy exports, which are well up in value terms from Ð192 million to Ð219 million in the region. This is an increase of about

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14 per cent, which represents a big jump in volume because prices have fallen during the year, so volumes are well up on last year. The one market that shines is Saudi Arabia, which is up 59 per cent in value,” says Michael. Exports of dairy products to Iraq, Israel and Iran also grew in volume and value in 2015. “Beef is also making inroads,” Michael explains. He says Irish beef is seeing continued growth in the United Arab Emirates (UAE) and Saudi Arabia. Michael says the Irish Government, Bord Bia and exporters are hopeful of news on the opening of Bahrain and Kuwait to Irish beef exports in the near future. Oman opened in early 2015 to beef and sheep-meat from Ireland. Michael says seafood exports are also on the rise, especially into the UAE. “In the first nine months of 2015, seafood exports went from Ð125,000 to Ð725,000, which is a 480 per cent increase.” Across the entire Middle East region, seafood exports, as a whole, increased by 125 per cent in the first nine months of 2015. Michael says Irish oysters are showing signs of strong growth and are enjoying success in the foodservice category where they are proving popular for brunches. Irish salmon, he adds, also delivered a growth in exports.

Big opportunities It is not just bigger Irish companies that are experiencing success in the region. Michael says many smaller, family-owned companies have also secured listings with leading retailers in the Middle East. Michael highlights the success of Irish eggs in Spinneys. “For the first time, all the private-label eggs going into Spinneys are coming from Ireland. That’s big business. All Spinneys’ free-range, organic, and corn-fed own label eggs are Irish.” Saudi Arabia’s largest retailers, Panda and Tamimi have also added new Irish lines, along with Géant both in the UAE and Bahrain.

Marketplace International 2015 In 2015, Bord Bia held its biennial Marketplace International trade event in Ireland. The 2015 event differed from previous events as Bord Bia added another element for buyers visiting the show and organised a series of itineraries that included visits to primary producers and processors across the country.

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focus

Irish exports Bia’s sustainability initiative, Origin Green (see page 42). “They were very impressed by Origin Green and the traceability systems that we have in place. All things being equal and as long as our prices remain competitive they are happy to know that it is coming from a more sustainable source. Of course, price is going to be the number one factor in all of these things.”

driven by the political class and they want to raise the awareness at all levels in society about the issue. There is no doubt but that the issue will become more important to both the trade and consumer in the years ahead and Irish companies who are part of the Origin Green programme are set to benefit.” As a direct result of Marketplace International, a number of Irish companies have written new business in the Middle East market. “Feedback from Marketplace International has been positive. At the moment, we have generated over Ð5 million in new annualised sales from this region as a result, less than nine months later. We are hoping to grow that but it takes time. We hope to grow that to Ð10 million in the next 12 months,” says Michael.

What to expect in 2016

Forty-six buyers from the Middle East participated on three of the itineraries – dairy, meat and seafood. Michael says the visits were positively received and were a great opportunity to demonstrate Bord

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Michael explains that sustainability, as a topic, is less developed in the Middle East than it is western Europe. However, he adds: “It is gaining traction among retailers who want to lead the charge in sourcing ethically and in a way that is less damaging to the environment. There is also more discussion in the media about sustainability and the consumer is becoming more aware of the issue. Events such as The Global Forum for Innovation in Agriculture (GFIA) are being

In 2016, Aidan Cotter, CEO of Bord Bia will present the Origin Green programme to The GFIA in Abu Dhabi on February 16-17. Bord Bia will also have an Origin Green stand at the linked trade show. Bord Bia also has plans to bring a number of retail and foodservice buyers from UAE, Saudi Arabia and Bahrain to Ireland during 2016. “We find that this works in securing new business. The buyers get to meet suppliers in Ireland and, in some cases, visit their production facilities also. We also aim to bring two to three journalists from both trade and national press to showcase Ireland as a sustainable source of great food. The aim is to raise awareness of Ireland as an excellent and sustainable food partner for countries in the region who need to import most of their food requirements.”

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Ireland at Gulfood 2016 Gulfood 2016 will host 16 Irish food and drinks companies. Having begun exporting to the Middle East market, these companies are hoping to solidify existing relationships, as well as meeting potential new partners in the region. With an expected 85,000-plus visitors over the course of the show, which runs February 21-25, Gulfood 2016 holds a wealth of opportunity for Irish exporters. Irish companies can be found at the Bord Bia Origin Green Ireland stand in hall Shk Saeed 2, stand number: S2-A34.

Ashbourne Meats

IRELAND AT GULFOOD 2016

Established in 1985, Ashbourne Meat Processors is a privately-owned company that supplies high-quality beef to domestic and worldwide markets. The company operates its own slaughterhouse, cutting plants and modern processing facilities in Ireland, under the strictest quality control and management supervision. Ashbourne Meat Processors holds higher-level EFSIS (European Food Safety Inspection Service) approved ISO9001 status. It aslo has a modern processing and cold-store facilities. The company offers full traceability from farm to fork and is a member of the Bord Bia Quality Assurance Scheme. According to the company, this offer of full traceability is coupled with a commitment to service, which gives Ashbourne Meat Processors an edge in a competitive marketplace. Annually, Ireland produces close to 500,000 tonnes of beef, with 450,000 tonnes exported to international markets across the globe. According to Ashbourne Meats, traditional methods of husbandry, a mild climate, fine grasses and expert processing, as well as the company’s strong focus on quality, mean that you can taste the difference in its products. Ashbourne Meat Processors plays an integral part in the success and reputation of Irish beef. Its sales team has built trusted and lasting partnerships with distributors in Europe and beyond. Ashbourne Meat Processors is committed to sustainability, and operates modern processing, storage and handling facilities.

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Butlers Chocolates Butlers Chocolates has been producing premium chocolates and confectionery in Dublin since 1932. The Origin Green verified member makes gourmet chocolates, presented in a wide variety of gift boxes, as well as chocolate bars and seasonal collections. Butlers Chocolates is enjoying success in over 40 countries worldwide and, in 2011, the company established a base in Dubai. Butlers Chocolates is exhibiting at Gulfood for the second time this year where the company will showcase a collection of dessert chocolates called the Dessert Menu. This is a box of chocolates created using popular dessert flavours including Raspberry Panna Cotta, Red Velvet Cake and Crème Brûlée. The company has won many awards for taste and packaging, including over 20 Great Taste Awards. Butlers will also showcase the Artisan Collection – a range of deliciously decorated chocolates in addition to many presentation gift boxes and chocolate bars.

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CP Ingredients

Dawn Farms Foods

CP Ingredients has over 30 years’ experience supplying dairy ingredients to global markets. Its knowledge of the global dairy markets, combined with an esteemed research and development team, puts the company at the forefront of product innovation and supply. CP Ingredients is a supplier of milk powders, milk proteins, whey proteins, yogurt powders, cream powders and a range of organic powders. Its subsidiary company, Real Ingredients, manufactures and supplies cream cheese, cheddar slices for burgers, Mozzarella, Gouda, Emmental and Edam. The company’s flavour house, Flaverco, has an extensive library that includes: sweet; savoury; fruit; herb and spice; plant extract; nut; meat; fish; and alcoholic-style flavours. The R&D-focused company collaborates with customers to provide products that reduce their processing time, storage and transport costs. The company’s excellent network of forwarders enables it to seamlessly coordinate any customer request. CP Ingredients Ltd is continually working on developing innovative ingredients in order to meet its customers’ current and future needs.

Dawn Farms is the leading dedicated cooked, fermented and dried-meat ingredient supplier in Europe, it offers a one-stop-shop in B2Bcustomised cooked proteins for pizza, sandwich, snacks and ready-meal applications and is a preferred supplier of the world’s top QSR brands and food manufacturers. Its facilities include two state-of-the-art production facilities in Ireland, incorporating International Meat Ingredients (IMI) and a third facility in Northampton in the UK. Food innovation is an essential element of the business and every facility operates a best-in-class Meat Science and Innovation Centre. Two key consumer trends that have been identified through Dawn Farm’s NECTAR stage-gate innovation process are the ‘quest for health and wellness’ and ‘sustainable lives’. These are incorporated in all new product development. As a result, all Dawn Farms’ products are 100 per cent free from artificial colours, hydrogenated fats, palm oil, nuts and MSG. It also develops new products in line with latest EU regulations including the UK Food Standards Agency salt targets. In 2015, Dawn Farms launched its new Cooked Cuts range of ready-to-eat cooked sandwich meats and pizza toppings for the foodservice channel. The company also has authentic halal production capabilities. Dawn Farms is a dedicated member of Bord Bia’s Origin Green sustainability programme and has made significant improvements in its environmental footprint achieving zero waste to landfill status, relative reductions in energy of 30 per cent and relative reductions in carbon emissions and water usage of 20 per cent.

Dairygold Food Ingredients Ireland Dairygold Food Ingredients Ireland (DFI), part of the Dairygold Co-operative Society is based in the heartland of Ireland’s fertile milk producing region and has over 3,000 milk suppliers. As an Origin Green verified member, processing the milk from its grass-fed herd, its goal is to sustainably produce the finest dairy ingredients with traceability from source. This adds significantly to the value of its customers’ unique selling propositions across a wide selection of dairy based products in the infant formula, food service, milk powders and confectionary industries to name a few. Leading through innovation, its research and development team continues to develop market-leading solutions while, in parallel, its quality and technical teams ensure we meet and exceed the highest quality standards in meeting the demands from its customers across the globe.

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Glanbia Ingredients Ireland (GII)

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GII is Ireland’s leading dairy ingredients company, processing two billion litres of milk (approximately a third of Ireland’s milk pool) into a range of dairy ingredients for export to more than 60 countries. Drawing from a fully-owned milk pool of 4,800 farmers and their dairy herds, GII produces top-quality dairy products from grass-fed, pastureraised animals, providing for a fully traceable and sustainably produced ingredient. It supplies a range of ingredients to the infant formula market and exports enriched milk powder to markets, including West Africa, the Middle East and Asia, in consumer-ready formats. GII sells a range of dairy proteins into the clinical and sports nutrition sectors. It is one of the key Irish dairy processors supplying cheese and butter to Ornua (the Irish Dairy Board), which is sold under the Kerrygold brand. The business employs almost 700 employees, with market bases in Ireland, Europe, the US and the United Arab Emirates (Dubai). In its Dubai-based, Middle Eastern hub, Glanbia provides a complete offer to customers from B2B cheese, proteins and milk powders through to consumer-ready UHT and cheese products. This year, GII will launch its new Wexford branded cheese into the Middle Eastern region, in the Horeca/ food service and deli retail sectors, with a range of quality Irish cheddars available in 2.5kg and 5kg packs.

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Glanbia Consumer Foods Glanbia, Ireland’s largest dairy processor, is a worldleading global nutrition company. Its consumer foods division, Glanbia Consumer Foods, produces a range of fresh dairy produce, including milk, cream, cheese, butter and soups under the Avonmore brand, and a portfolio of milk and creams under regional brands. Glanbia also supplies a broad range of milk and food products for third-party contracts. Avonmore is Ireland’s number one milk and cream brand. Its success is built on quality and innovation and Glanbia has driven growth through innovation to become the market leader in the functional, value-added milk category. Glanbia recently launched the Avonmore brand internationally with a range of premium UHT milk and cream products including: whole milk (3.5 per cent); semi-skimmed milk (1.5 per cent); skimmed milk (0 per cent); cooking cream (18 per cent); and whipping cream (35 per cent). The range is produced at a new 100 million litre state-of-the-art UHT facility in Ireland and packed using premium Tetra ‘Edge’ packaging to ensure best product quality, shelf-life integrity and premium presentation in market. Avonmore’s premium UHT milk and cream range is all fully traceable and sustainably produced in Ireland from top-quality milk from grass-fed cows, which delivers superior taste and product functionality. In 2016, Glanbia will introduce a number of new packaging formats, and an innovative pipeline of fortified and flavoured UHT products are planned to launch in the Middle East in the near future.

Glenstal Foods Founded in 1996, Glenstal Foods is Ireland’s leading independent dairy trading and marketing company. Its product range includes cheese, butter and milk powders. The company has established relationships worldwide with many multinationals in the retail, food service and manufacturing sectors of the food industry where dairy products are utilised. Glenstal Foods is based in Murroe, Co. Limerick in the heart of Ireland’s ‘Golden Vale’. Gareth Coleman, sales and marketing manager commented: “The company has been exporting to the Gulf region since 2008 and is well equipped to meet the unique demands of the region’s marketplace. Ireland is known for its grass-based dairy industry and from this base very high-quality dairy products are produced. Glenstal Foods is showcasing a variety of aged Irish cheddars in a variety of pack formats, Irish creamery butter in unique packaging and a select range of complementary and seasonal food products.

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Green Isle Foods Green Isle Foods is Ireland’s largest frozen foods manufacturer with an impressive portfolio of consumer brands produced across four stateof-the-art manufacturing sites. The company’s portfolio includes pizzas, pastries and frozen fish produced under its Goodfellas, San Marco, Green Isle and Donegal Catch brands. The company also produces a range of private-label products for retailers across the globe, including halal products. Green Isle continues to expand its presence across the UAE with Goodfellas being the region’s fastest-growing pizza brand. Key to this success is new product development and innovation. The company recently launched a new award-winning, gluten-free range, certified with a global coeliac licence, as well as an innovative sweet dessert pizza range. Both ranges will be launched in the UAE in early 2016. Green Isle Foods is part of the 2Sister Food Group which has a combined turnover of over Ð3.5 billion supplying branded and own-label food products across the globe.

John Stone John Stone is an international, gourmet, dry-aged beef company that supplies high-quality beef and lamb globally from Co. Longford. John Stone, the chairman, has been dry-ageing beef and lamb since 1975 and has been a pioneer in the beef industry for over 50 years. The company’s beef is dry matured and cut to a kitchen-ready standard, which manages kitchen yield and food cost. The selection of its cuts are centre of the plate for fine dining and steak house concepts. It continues its commitment to innovation with the introduction of a new 180grm dryaged beef burger to complement its 227grm gourmet steak burger using custom blends of prime-aged beef to produce a home-made texture with the succulence to match. John Stone is committed to providing a product with total traceability sourced from prime cattle from traditional beef breeds. These animals have grazed, free range on the green pastures of Ireland and have a natural diet, combined with a natural environment. John Stone is also a member of Origin Green through its partners, Kepak Group. Consistency in its produce is also something on which John Stone prides itself, ensuring that beef is dry-aged to perfection every time. The company has a dedicated team of experts, who carefully select the product, as well as an EFSIS- and BRC-approved plant to ensure quality. John Stone beef is proudly served on some of the finest tables in the finest restaurants globally, in Europe, Asia and the Middle East.

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Java Republic Java Republic is a proudly independent, Irish-owned business that was founded in 1998. It is Ireland’s original, coffee hand-roaster and brings to market a range of world-class, 100 per cent organic, 100 per cent biodegradable, real leaf teas. Its mission is to delight coffee and tea lovers everywhere. The company wants the world to feel its passion for coffee and tea. It does this by being entirely focused on quality and fairness, whether in its sourcing, blending, packing or transporting. Java Republic currently has 18 100 per cent organic variants in its tea range. This covers everything from green teas to herbal tisanes to black teas. This year, Java Republic will expand this range to include offerings such as white tea, smoked tea, Sencha tea and mate tea. Each tea pillow is hand-stitched and contains 2-3 grams of real leaf tea to ensure that every brew yields a strong and flavoursome infusion. Java Republic is actively seeking partners who share its philosophies and is eager to bring a unique range of world-class, award-winning teas to new markets.

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Oliver Carty

Ornua

Oliver Carty is one of Ireland’s largest meat suppliers. It prides itself on offering top-quality retail-branded and own-brand products in tandem with retailers in Ireland, Europe and the Middle East. In 2013, in line with its diversification strategy, Oliver Carty launched a value-add ingredients division namely VOA Foods. The product range consists of value-add ingredients including (oilbased marinades, stuffings and crumbs, rubs and spices, sauces and glazes and flavoured butters). Established over 50 years ago by the late Oliver Carty, the company is now owned and managed by Oliver’s son Ted. Oliver Carty is built on the foundations of strong family values, fostering a business ethos based on tradition, quality innovation and partnership. Based in Athlone, Oliver Carty operates from three plants with a combined capacity of 100,000ft2. All plants are under the control of the Department of Agriculture, Food and the Marine, are registered with and a member of the Bord Bia Quality Assurance Scheme and Oliver Carty is a verified member of Origin Green. Oliver Carty is also accredited to the Global Standard for Food Safety (BRC) Grade A. From humble beginnings Oliver Carty has experienced significant growth to date and the company currently employs over 150 people and has a turnover of Ð50 million.

Ornua is an agri-food, commercial co-operative that markets and sells dairy products on behalf of its members, Ireland’s dairy processors and the Irish dairy farmer. It has annualised sales of circa Ð2.5 billion. Headquartered in Dublin, the business employs some 3,000 people globally. It is responsible for over 60 per cent of Ireland’s dairy exports to more than 110 countries. Ornua is the proud owner of the Kerrygold brand, which is found in shops and homes around the world. Its brand portfolio also includes Pilgrims Choice, Dubliner cheese, Eureka, Forto and Beo, a popular milk powder sold in Africa. With pre-packing and blending facilities located in Germany, the UK, the US and the Middle East and extensive R&D experience, the Group is constantly exploring new formulation possibilities to enhance its ingredients range. It develops bespoke food ingredient solutions for many of the world’s major food manufacturers. Its business is structured on three core platforms: foods, trading and ingredients and DPI, a speciality food distribution company in the US. Group subsidiaries in the UK, Spain, Germany, Nigeria and North America pack, distribute and market a wide selection of branded products, dairy ingredients and specialty food items of both Irish and non-Irish origin.

Pan Euro Foods (MENA) Pan Euro Foods (MENA) is a specialised importer and brand builder for producers wishing to develop a presence in the Gulf region. Currently, it is working with several key Irish companies such as Glenisk, Glanbia, Clonakilty, and Mash Direct. Its key retail customers include Spinneys, Waitrose, Carrefour and Lulu. Retailers in the Gulf are beginning to develop their private label offerings. Pan Euro Foods (MENA) identified this area of growth and has been successful in securing large, private-label business with a number of retailers. Pan Euro Foods’ (MENA) success has developed on the back of having key experienced personnel and local knowledge based full-time in Dubai. The company looks forward to promoting and creating new markets in the region for years to come. Issue 1 2016

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Ashbourne Meat Processors supply premium chilled and frozen beef products to leading retailers, manufacturers and distributors throughout Europe, Russia, Asia, Africa and the Middle East.

Ashbourne Meat Processors

Naas Industrial Estate, Naas, Co. Kildare, Ireland. Tel: +353 45 875 400 Fax: +353 45 897 755 Email: [email protected] Sales Contacts: Peter McMahon Mobile: +353 87 245 3500 Email: [email protected]

www.ashmeats.ie

Leslie Kelly Mobile: +353 87 279 2260 Email: [email protected]

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The Jelly Bean Factory Established in 1998 by father/son team – Peter and Richard Cullen – The Jelly Bean Factory is Europe’s leading producer of gourmet jelly beans. Over 12 million gourmet jelly beans are produced daily in 36 flavours made using only 100 per cent natural flavours and no artificial colours, and packed in innovative pack formats. Each gourmet jelly bean from The Jelly Bean Factory takes 14 days to come off the production line and the flavour runs right through bean, from centre to shell to deliver a full-on taste explosion. They are all gluten free, nut free, gelatine free, GMO free, Kosher certified and halal compliant, as well as being suitable for vegetarians and coeliacs. The Jelly Bean Factory is also a fully verified member of Origin Green.

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The Nest Box Egg Company

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The Nest Box Egg Company is a second-generation, family-owned business with over 40 years’ experience in egg production. The company is focused on offering customers a range of high-quality, 100 per cent, Republic of Ireland, Bord Bia approved eggs. Nest Box currently employs over 45 people who grade, pack, process and distribute over 2.5 million eggs per week, successfully delivering a complete range of private label and branded solutions within the Irish multiple and foodservice industries along with export markets. Resulting from a passion for eggs, the Nest Box and the Golden Irish brand have consistently driven category growth through branded innovation. Through a supplier base of 26 family-run farms that supply free range, organic, corn-fed, omega 3 and colony eggs, the company offer a reliable, quality service, which is supported by a highly qualified and experienced team. In 2014, the business invested in further processing facilities to supply boiled and liquid egg to add additional value to its customers. The Nest Box is Bord Bia certified, BRC certified, Organic Trust certified, IOFGA, a member of Origin Green and Love Irish Food.

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Chef’s table

Gilles Perrin, executive chef at the Atlantis, The Palm Hotel in Dubai, why he chooses to work with John Stone’s Irish beef tells and what his customers have to say about the product

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uality is a pillar of the John Stone business and today it is a leading producer of dry-aged, grass-fed Irish beef and lamb.

It counts many of the world’s leading restaurants, which set the bar very high in terms of quality, among its customers. The Seafire Steakhouse Restaurant at the world-renowned Atlantis, The Palm Hotel, Dubai, UAE is a customer of John Stone and executive chef Gilles Perrin has included John Stone beef on his menu for the past two years. He tells us about the unique qualities of John Stone’s beef that ensures it stays on his menu. Q What led to your decision to select John Stone Irish beef? A To offer a quality cut of beef to our consumer. We were also looking at an alternative to Australian and US beef. Q What sets John Stone beef apart from other products in terms of taste, texture and quality? A There is a strong consistency in the product, which includes the quality of its flavour. I am also impressed by the passion behind the brand.

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Q What feedback do you get from customers? A The fillet has, very quickly, become a high seller on the menu. Our team in the kitchen has also been fully trained by Allan Morris, managing director of John Stone. This means we have been able to understand what sets John Stone beef apart from other product offerings. The comments we are getting are amazing, and all meat lovers should go with that! Q How important is grass fed beef to you when planning your menu? A It has become a key factor as we very quickly recognised the demand for the product. Q Have you been to Ireland and what is your impression of Irish beef farming? A Yes, I was in Ireland last summer and was fortunate to visit the factory where John Stone beef is selected. If I had one word to describe it, it would be amazing! We were very impressed with the diversity of the farming and that land is not overstocked, ensuring it can be well managed by farmers. Q How important is the traceability element of Irish beef to you and your customers? A Traceability is not only important for Irish beef but for all of our ingredients. We are trying to put a greater emphasis on it as our customers increasingly want to know where their food comes from.

Selecting quality John Stone has over 50 years’ experience in the meat industry. Today, it produces a high-quality range of dry-aged, grass-fed Irish beef and lamb. The company has developed strategic relationships with several Irish beef and lamb producers to service its clients internationally. According to John Stone, its beef offers a number of advantages as result of its grassbased production system. These advantages include: sustainable farming; a distinct flavour and texture; and health benefits. All John Stone cattle are also 100 per cent free from growth or appetite-promoting hormones and strict health records and animal passports are kept for each animal. Furthermore, for the Middle East, in particular, John Stone can provide fully-certified and stringent halal products. Only carcasses of optimum weight, as well as marbling and fat covering, are selected for the best possible quality and taste. John Stone’s trained butchers use the EUROP classification scale to individually assess the overall conformation and fat content of each carcass. As a comparison to Australian and US marble scoring, John Stone offers US Choice to Prime and Australian MSA 3, which it says is quite unique for grass-fed beef. This marbling level shows the skill and depth of selection needed. Once selected, the loins are matured, de-boned and trimmed. All John Stone beef is then matured using traditional dry ageing. The company says that this can result in a 20 per cent loss in weight. However, according to John Stone, this loss of weight concentrates flavour in the meat and natural fats, which, it says, gives its products ‘exceptional tenderness, depths of flavour and texture’.

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New horizons for Pan Euro Foods

It was another successful year for Pan Euro Foods in the Middle East during 2015 and the company has plans to expand its offering within the market during 2016

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t Gulfood 2016, Pan Euro Foods (MENA) will be representing a number of Irish companies, which it represents on the ground in the Middle East. However, this year, the food importer is announcing a new departure from its traditional business with the launch of a new dairy powder brand for the market. Conor Ryan, co-founder, Pan Euro Foods (MENA), explains that dairy powder is a huge business in the Middle East market and Ireland, with its existing expertise in the milk powder industry, is well-poised to maximise the opportunity.

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“In the Middle East, milk powder is more popular than milk. There are full aisles of milk powder. The biggest brands currently are Nido, a Nestlé brand, which uses Irish milk powder, and the second biggest brand is Anchor from New Zealand. This is the market we will be aiming for, the high-value market. We have decided to create our own retail brand and try to take some of the market share.” It will be packed in Ireland in Navan, while the milk powder will be sourced from Irish co-operatives. Buyers will get the first look at the new product offering at this year’s Gulfood in February.

Free-from Conor says Irish food and drink products are well-placed to take advantage of emerging trends in the Middle East region. “The organic market is getting bigger and bigger. People are also beginning to move towards ‘clean-deck’ products, which means no MSG or additives. Buyers are becoming more aware of that. “For example, Spinneys, who we do private label with, are changing all of their privatelabel products to clean deck. Consumers are much more health aware and more aware about what is going into the foods, which is good for us.” Ireland, he says, is already

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meeting these standards, which are in demand by European food retailers. While the trend is still in its infancy, Conor says it is very evident in the egg market where organic eggs are in high demand, with 90 per cent of the egg products on shelves listed as organic. The Irish-based Nest Box Egg Company, in particular, has had huge success with Spinneys and now supplies all of Spinneys’ own-label eggs. In 2015, the company also expanded into Saudi Arabia, Qatar, Oman and Bahrain. Also in the healthy-eating category, Pan Euro Foods (MENA) client brands Bunalun Organic and Nobó are enjoying success with their organic rice-cakes and dairy-free ice-cream respectively. Conor says that Glenisk, the Irish organic yogurt, milk, cream and goats milk producer, continues to be an essential element of the company’s business. “Glenisk would still be one of the biggest door openers going into any country. We have even gone as far as Singapore with them and we are listed in NTUC Fairprice, which is one of the biggest retailers in the market.”

Adding value Working with its client company Oliver Carty, Pan Euro Foods has also been involved in introducing more addedvalue meat products to the market. “Oliver Carty has an ingredients division, which is doing huge business by adding value to meat. Most meat that is sold in the market is a steak, lamb chop or chicken fillet, but there are no marinades. That is only coming in over there and Oliver Carty’s is getting a big chunk of that market at the moment.” Furthermore, says Conor, Oliver Carty is exporting a beef rasher for the foodservice sector. To date, there has been huge demand for the product and Conor expects it to continue to grow in popularity. Oliver Carty has also secured important business for the export of pork products to countries in the region. Conor says this is a major coup for the company, which is tapping into the consumer demands of the Middle East’s growing expat community.

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“There are pork rooms in the retailers off the supermarket but it is selling in huge volume to expats who want pork,” says Conor.

Foodservice opportunities Supplying the foodservice sector is another new departure for the importer. However, Conor says, the business is now ready to explore opportunities in this segment. “Up to now it has been completely retail but now that we are well known and we have the capabilities to handle it all. We now have two Irish people working for us in the market, one in retail and one in foodservice and we hope to have four to five people on the ground in 2016. We are going to target foodservice in a big way in 2016, with beef bacon one of the big volume items.” Conor says there is also an appetite for pork in the foodservice sector for the expat community. Furthermore, he adds, dairy is performing strongly in the foodservice category, particularly cheese and butter.

Marketplace International Pan Euro Foods (MENA) also participated in Bord Bia’s Marketplace International in 2015. Conor says it was a great event and opportunity to meet with buyers and to introduce them to Ireland and Irish products. “I couldn’t speak more highly of Bord Bia. I think they are a superb organisation and the support that they give is second to none, both on the ground and in Ireland.” He says the feedback from buyers who participated in the event were very impressed by Ireland’s offering. “It was extremely productive and the praise that came back from the buyers was unbelievable. They said it was the best event they had ever been at. A lot of them were quite shocked at what was is available in Ireland and by the quality of the product that is available. We got massive ‘kudos’ from it.” The coming year promises to be an exciting time for Pan Euro Foods (MENA) as it explores further opportunities across the Middle East.

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DAWN FARMS IS NOW A ZERO ZERO WASTE TO TO LANDFILL COMPANY

RELATIVE ENERGYUSAGE USAGE ENERGY HAS BEEN CUTBYBY30% 30% CUT

RELATIVE CARBON CARBON EMISSIONS EMISSIONS HAVE BEEN CUT BY 20% CUT BY 20%

RELATIVE WATER WATERUSAGE USAGE HAS BEEN CUT CUTBYBY30% 30%

ENOUGHENERGY ENERGY SAVED ENOUGH SAVED TO TO POWER20,000 20,000 IRISH HOMES POWER IRISH HOMES FOR A WHOLE YEAR FOR A WHOLE YEAR

ENOUGH WATER SAVED ENOUGH WATERSIZED SAVED TO FILL 56 OLYMPIC TO FILLSWIMMING 56 OLYMPIC SIZED POOLS

SWIMMING POOLS

Dawn Farms is a founding member of Origin Green. Origin Green is an Irish government Dawn Farms is a Bia founding member Origin initiative by Bord - The Irish Food of Board, Green. Green is an commitment Irish government which Origin provides verified to initiative by Bord Bia The Irish Foodchain. Board, sustainability all along the food supply

which provides verified commitment to sustainabilitywww.dawnfarms.ie all along the food supply chain.

Diversification delivers success

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Diversifying into ingredients and value-added solutions is delivering growth opportunities in the Middle East for Oliver Carty

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liver Carty established a pork and bacon business in the 1950s and, since then, the company has gone on to become one of Ireland’s most successful pork and bacon producers. Today, the company is owned and run by Oliver’s son Ted Carty and, while the pork and bacon business remains central to Oliver Carty’s operations, it has begun to diversify its offering in recent years. In 2013, the company formed a strategic partnership with AVO, a leading German innovator in the spice and marinade industry. That partnership led to the establishment of VOA Foods, a value-add subsidiary company of Oliver Carty that manufactures a range of products including: oil-based marinades; stuffings and crumbs; rubs and spices; sauces and glazes; and flavoured butters. Two-and-a-half years later, VOA Foods is gaining traction both in Ireland and the Middle East markets.

Expat opportunities Oliver Carty got its first opportunity in the Middle East market exporting some of its pork and bacon products that were targeted at the region’s growing expat community. At Marketplace International in Dublin in 2015, Oliver Carty secured a very significant deal with Spinneys, Dubai and Abu Dhabi, to supply all of its own-label rashers. Ted explains that Oliver Carty is supplying seven different rasher products, which are quite different to existing products in the market. “The packaging is quite different and the flavours are different. They are dry cured, which means there is no added water in any of the products.” Ted says that deal was a huge boost for the company in the region. However, he believes that the real potential lies in delivering a range of value-add solutions that will appeal to the traditional Middle East market.

Value-add Once Oliver Carty had begun working with Spinneys, the two companies identified opportunities to broaden the scope of the

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relationship. “What we have looked at with our new business is convenience.” Ted says that, currently, the convenience market in the Middle East is not very well developed and presents an important opportunity for diversification. Oliver Carty, through its subsidiary VOA Foods, developed a range of oilbased marinades; stuffings and crumbs; rubs and spices; sauces and glazes; and flavoured butters to suit products such as beef, chicken and lamb. These products are particular to the tastes and trends within the Middle Eastern market. Ted says the company is beginning to gain traction in the market with these offerings. “The growth in the market is going to come from our value-add business. It will come from offerings such as pulled lamb, pulled beef, flavoured meats and our sauces and marinades range.”

Maturing market Now that Oliver Carty has established a solid foothold in the Middle East market, it has plans to continue exploring new potential in the region, working with specialised importer Pan Euro Foods. Ted is confident that in the near future the company will be supplying similar products to Saudi Arabia.

Flexibility and scale Ted says an important factor in the company’s success was its willingness to take risks. He explains that it can take over six months for products to emerge from concept to shelf and, in some instances, initial orders may be small. For some companies, small-scale production just isn’t an option. However, he says, taking that time and building scale from small outputs can really deliver the longterm success. “This year we would expect to do Ð750,000 to Ð1 million in business in the region. That’s from a standing starting position two years ago.” As a family-run business, Ted says Oliver Carty has the ability to be flexible, working with clients to develop the right products. However, it also has

the capabilities to scale up successful products, as demand requires. Oliver Carty invested in its facilities in recent years and now has three plants with a combined capacity of 100,000ft2 at its base in Athlone. All plants are under the control of the Department of Agriculture, Food and the Marine; and they are registered with and members of the Bord Bia (the Irish Food Board) Quality Assurance Scheme and are accredited to the Global Standard for Food Safety (BRC) Grade A.

Commitment to quality Starting out on a small scale in the 1950s, Oliver Carty has evolved to be an international export success story. However, it has not lost sight of its core values. The company says that its “sense of heritage and Irishness is the cornerstone of Oliver Carty’s existence”. This sense of ‘Irishness’ is important to the exporter because, as Ted explains, Ireland has a positive international reputation for the quality of its environment and its food. Oliver Carty is a verified member of Bord Bia’s sustainability programme and Ted is confident of the impact such an initiative will have on the global stage. “If the environment is well looked after, Origin Green will be one of the best brands that we have.”

Beyond the Middle East As well as the Middle East, Oliver Carty is experiencing success with its latest business venture in Europe. Its pulled beef and pulled pork products are performing strongly in the UK, Denmark and Spain. Markets in the UK and Denmark are also delivering success for its flavoured butter solutions, which are available in a variety of flavours such as tomato, basil and Italian-style regatto cheese; chili and lime; duxelle mushroom butter; and more. Innovation is an important pillar of the business and as trends evolve in its various export markets, Oliver Carty is prepared to evolve and innovate for continued success.

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Harty Oysters is makes waves internationally For over 180 years, Joe Harty’s family has farmed the land around Dungarvan’s coastline. Thirty years ago, his father Jim saw an opportunity to move from farming the land to farming the sea. Today, the family-run company supplies oysters to many of the world’s top restaurants

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oe Harty, sales manager at Harty Oysters, says that quality is at the centre of everything the company does. He explains that since the company began 30 years ago, it has developed new production systems that deliver award-winning oysters. When the company was first established, it began selling its oysters through French distributors, but now the company manages everything from seed to sales and all of the product that it exports is under the Harty Oysters brand. The company can guarantee delivery from harvest within 36-hours and is building its export base in markets as far away as Dubai, Singapore and Hong Kong.

Top-quality demand Harty Oysters is supplying a number of the top, five-star hotels in the Middle East, including the Waldorf, the Sheraton and the Shangri La. In 2015, the company had a successful year, with increased demand for

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its product. “In the build-up to Christmas we were doing six to eight tonnes a week servicing restaurants in the Middle East.” Harty Oysters is supplying two markets in the Middle East: the buffet market and restaurants for fine dining. Joe explains that the company produces different sized oysters. “They are all three to four years old and the size goes by weight and size, so we would have four, three, two, one, zero and zero zero, which is the largest.” He says the restaurants in the Middle East tend to opt for the larger oysters, either two, one, zero or zero zero. Harty Oysters also produces ‘spéciales’ oysters. “They have a 15 per cent meat yield, which is very hard to get worldwide.”

International buyers visiting Harty Oysters during Marketplace International in 2015.

Maintaining quality Harty Oysters remains a family-run business and Joe says it has learned a lot in its first 30 years. The company now breeds its own oysters from seed and manages everything from seed to packaging at its facility in Dungarvan. It buys its seeds

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from a hatchery in Tralee. Joe explains that the company has made significant improvements to its breeding process and has reduced mortality to 5 per cent. This, he says, is a significant improvement on production elsewhere in the world where mortality rates can be 18-19 per cent. Currently, Joe says he is producing six tonnes of oysters a week, with the capacity to do more. However, he explains, he is maintaing production levels to ensure quality but has plans to expand the business and production in the coming year to meet growing demand. “Going forward to next winter I would be looking at doing eight tonnes. We are building up the stock with two and three-year-olds. “We created our own nursery, which is stage two from the hatchery. We put about one million oysters, weighing 5kg, into tanks and that will be 200 tonnes in three years when they are finished. We have a natural system, we don’t use sclerema as they do in France and South Africa. It is basically a chemical fertiliser to enhance the growth. But we have a very good pH quality in our natural waters and we have no dead zones in our tanks, which has helped reduce mortality. Year-on-year we are improving our growing techniques and that includes mortalities.” Temperature management is very important to the process and, during the summer, staff harvest the oysters at nighttime. Joe adds: “We have 120 hectares of farming space and we are under-utilising it with stock so that we get better quality meats.”

Unique taste Joe says Harty Oysters offer a unique taste. “They are sweet and citrusy in the summer months and have a cucumber flavour in

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the winter.” Joe’s brother still farms the countryside around the oyster farm and he believes this contributes to the flavour profile of Harty Oysters. “There is a lot of organic vegetable farming going on around us in Dungarvan and my brother owns a lot of the land around our oyster farm. He uses crushed oyster shells as fertiliser. They are slow releasing nitrogen and phosphorous so we don’t use any chemical fertilisers on the lands bordering our beach. That helps with the flavours.”

Growing trend Up to the end of September 2015, Irish oyster exports stood at just over 15 million, reflecting an increase of 2 per cent in value on 2014. The French market continues to dominate Irish oyster exports, accounting for over 77 per cent of total sales. However, oyster exports to other markets, such as China and Hong Kong, Singapore, the United Arab Emirates and the UK, are growing, albeit from a relatively low base. Harty Oysters’ growth reflects this. Joe says the company is working with the best restaurants in London where oyster bars are a growing trend. “Oyster bars are popping up in London and the market there is growing. We are in about 100 restaurants in London at present. They are delighted with the quality.” Exports to China are also growing for the company. “We have orders going into the top 10 oyster bars in Shanghai and we are the number two oyster in those restaurants behind the most expensive oyster in China, as selected by the top oyster chefs in the market,” says Joe. He adds that there have been a number of inward buyer visits, including participants

on Bord Bia’s (the Irish Food Board) Marketplace International seafood itineraries, to the farm to see first-hand the family-run business. “They have been impressed with the story of a family business on the beach.” He says it makes a huge difference when buyers can see how the business operates. “Bord Bia did a great job bringing them around the country. It was good for them to see it hands on and we were able to tell the whole story from seed to sales. It’s all on site. Location is key. We can access our oysters in 10 minutes if we need them.”

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Organic growth for Glenisk The Middle East is the fastest growing market for organic dairy company Glenisk

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lenisk is a family business based in Co Offaly in Ireland’s midlands. The business is located beside the Cleary family farm where they have produced organic yogurt and milks for more than 16 years. Glenisk produces almost 50 different products at its plant in Killeigh, Co Offaly. These include a range of dairy products including organic milks, cream, crème fraiche and yogurts, goat’s milk and yogurts and high-protein, authentic Greek Style yogurts.

Fastest growing market The company began exporting to the Middle East three years ago, working with Pan Euro Foods. Its initial shipments were to Spinneys in Dubai. “We were encouraged by the evident demand for high quality dairy produce – understandable given the absence of a strong indigenous dairy industry,” says Emma Walls, marketing director, Glenisk. Since then, the Middle East region has gone on to become the fastest growing export market for the company. Most recently Glenisk

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has begun exporting to Saudi Arabia and is shortly to begin shipments of products to Kuwait and Bahrain. So, what makes Glenisk products appealing to the Middle Eastern buyer? “Taste, first and foremost!” says Emma. “In addition the quality and provenance is very important; that Glenisk produces a wide range of certified organic products also provides a unique point of difference for Glenisk. Initially, it was evident that Glenisk appealed to an ex-pat market but as we expand into new markets in the Middle East, we are encouraged by demand from all consumers in the region, who appear to favour a nutrient-dense yogurt that delivers health benefits while also tasting great.”

New product offering Glenisk has just begun exporting its most recently developed range of high-protein, authentic Greek yogurts. “This range is free

from fat, low in calories, lower in sugars and boasts a very high protein content, which is achieved through a very specific straining process. The yogurts require 3.5 times the amount of milk to make versus a regular yogurt and consequently deliver twice the protein content of an average yogurt. So, for example a standard 150g yogurt requires 150ml of milk to make. For a Strained Greek Style 150g yogurt, more than half a litre of fresh Irish milk goes into that.”

Supply security Glenisk work with 50 small family farms to source its organic and goat’s milk. It uses 90 per cent of the organic milk produced in Ireland. As well as Stateenacted audits, which are conducted by the Department of Agriculture, each of the farms is also audited by Glenisk to ensure quality and the organic farms are certified by the Irish Organic Farmers and Growers Association (IOFGA). As well as supplying product domestically in the Republic of Ireland, Glenisk also exports to Northern Ireland, Great Britain, and Spain.

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Innovation Partner for the Agriculture and Food Sector Teagasc researchers partner with the industry to drive innovation in the agriculture and food sector. The Teagasc advisory network assists farmers to combine environmentally sensitive technical innovation with prudent business management, and Teagasc education courses equip future farmers to become lifelong innovators.

Sustainable Agriculture

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New Technologies

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Satellite Mapping for Precision Farming

Sexing semen for Animal Breeding

Technology for the Food Sector

High Quality Gluten Free Breads

Phage Therapy for Controlling MRSA

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Middle East opportunities for Irish businesses In 2015, over 300 delegates assembled at the inaugural Arab-Irish Business Forum in Dublin. The key message from the event was that significant opportunities exist for Irish companies in the Arab world and, already, many Irish companies are experiencing considerable success

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n important take-away from the event, for Irish companies ,is the importance of building relationships with customers in the region through ongoing meetings and face-to-face discussions. The Minister for Agriculture, Food and the Marine, Simon Coveney, addressed the conference saying that the Irish agri-food industry presents the greatest potential in the region. “I am excited and really optimistic about the way the Irish food industry is going. The growth story of the Irish food industry is totally reliant on the building of partnerships and relationships and commercial opportunities all over the world. Some of the fastest-growing and most exciting markets are no longer in Europe; they are in the Arab states.”

Strong potential The food industry was well represented on both sides, with Irish exporters and Middle Eastern buyers included on the discussion panels. spoke with Mathinus Hendrikse, general manager of Spinneys, and asked about his impression of Ireland and Irish food exports. Mathinus said there

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are huge opportunities within the region and that Ireland is an attractive country to work with as producers in Ireland have a lot of experience in the export industry. Furthermore, he said, Ireland has a good reputation for food safety and as a ‘green’ country. “I don’t mean literally green. I mean free-range, animal welfare is well managed. I think the products that come from Ireland are respected and appreciated, the quality especially.” Mathinus added that Irish products fit well with emerging trends in the consumer market in the Middle East, where organic, free-range and free-from products are increasingly popular. Furthermore, he added, that demand for ready-meal solutions is also on the rise in the region. His advises new entrants to get to know the market and where they want to be positioned. He said Ireland had a good offering of high-end, premium products.

Exporter insights Fergal McGarry is CEO of consumer foods international and global marketing director, Ornua, which has a 75 per cent interest in a dairy importer, sales and distribution business, Al Wazeen Trading. Ornua has invested Ð20 million in the development of

a new state-of-the-art cheese manufacturing plant at the Al Wazeen Trading’s facility in Riyadh. According to Fergal, growing westernisation of diets in the region presents opportunities for dairy companies, such as Ornua. However, he noted the importance of developing an understanding of the market and producing market-appropriate products. He added that there is consumer demand for high-quality products, which he added, Ireland can supply.

2016 event Commenting on the success of the event, Joe Geoghegan, chairman of the ArabIrish Chamber of Commerce, commended the work of the Irish Business Networks, which, alongside agencies such as Enterprise Ireland and Bord Bia, which he described as formidable forces in helping Irish businesses to succeed in the Gulf. “We are confident that this conference will contribute to the sustained effort to further develop Arab-Irish trade and investment, in both directions, and that we can not only support the creation of new jobs in Ireland but also, help more Irish businesses to do business with the East.” A second Arab-Irish Business Forum will be held in Dublin in May 2016.

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Industry Leaders in Processing Sustainably Produced Quality Irish Lamb and Beef Irish Country Meats is one of Europe’s leading lamb processors with a reputation for product quality and innovation both in Ireland and in the broader European marketplace. The company supplies carcase, primal and added value lamb products to a broad range of customers including leading retailers and food service providers in the Irish market and over 26 countries worldwide.

Slaney Foods International, The Beef Specialists, is a company that prides itself on its reputation for sourcing and producing only the highest quality Irish Beef. Located in the heart of the Slaney Valley, one of Ireland’s prime farming regions, Slaney Foods’ core business is in the supply of premium carcase and primal cuts of beef.

Irish Country Meats, Bayland, Camolin, Co. Wexford, Ireland. T: +353 (0)53 9366300 Mullaghboy Industrial Estate, Navan, Co. Meath, Ireland. T: +353 (0)46 9027755 E: [email protected] W: www.irishcountrymeats.com

Slaney Foods International, Ryland Lower, Bunclody, Co. Wexford, Ireland. T: +353 (0)53 9377155 E: [email protected] W: www.slaney.com

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Ireland – a smart investment

Nick Marmion, SVP for International Food FDI, Enterprise Ireland, tells why Ireland makes an attractive food solution partner for international businesses and foreign governments

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gri-food is Ireland’s largest indigenous industry. The country’s geographical location gives it natural advantages in terms of grass growth and rainfall, which are central to the country’s food production systems. Furthermore,

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the industry has a long history of quality and entrepreneurship and it is strongly supported by Government, through a number of State bodies. These strengths and advantages, Nick says, make Ireland an attractive partner for international governments and food companies. Enterprise Ireland, the Irish Government

trade development agency, works with more than 600 Irish and international food companies, employing over 40,000 people in Ireland. Internationally, Enterprise Ireland works closely with almost 40 multinational food companies, which employ over 10,000 people in Ireland. They include: Danone, Pernod Ricard, Coca Cola, PepsiCo, Abbott

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Nutrition, Ferrero, Sysco, Mondalez, Aryzta and Nestlé Nutrition. Enterprise Ireland supports direct investment from foreign-owned food companies, domestic business expansions, R&D, Lean and management capability, all focused on improving competitiveness, driving innovation and increasing exports.

Building relationships Irish food exports to the Gulf region have grown significantly in the last two years, with double digit growth in both 2014 and 2015. The Gulf region is heavily dependent on food imports, importing close to 90 per cent of its food requirements. With that in mind, Enterprise Ireland sees significant potential for cooperation with Gulf Cooperation Council (GCC) countries as its looks to strengthen their industry relationships. “Food security is a key concern for GCC governments and Enterprise Ireland sees a strong match between Ireland’s capability and the long-term food needs of GCC countries,” says Nick. “In areas such as dairy, Ireland’s research ecosystem has worked extensively on mining milk for bioactives, which have applications for paediatric, geriatric and sports nutrition. Ireland’s universities and research centres encourage and welcome GCC dairy companies to look for ways to deepen our trading relationships.” Nick explains that GCC-based food conglomerates are considering investments in Ireland and establishing stand-alone Irish operations as a way to acquire food processing expertise that can help develop the food industry in the Gulf.

Experience and expertise Ireland has a strong reputation as a manufacturing location where food safety, agricultural sustainability systems and pharma-grade food manufacturing

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are a priority. “Ireland’s reputation not only helps open doors for Ireland’s food and drink exporters, but it also gives Ireland significant opportunity for attracting foreign direct investment (FDI). International food companies are happy to put ‘Made in Ireland’ on their products, which are sold in world markets.” Nick points to the fact that three out of the world’s top four infant formula producers manufacture in Ireland, producing 15 per cent of the internationally traded supply, as one example of international confidence in Ireland’s capabilities. Furthermore, he says: “The Irish Government’s Origin Green programme, developed by Bord Bia (the Irish Food Board), offers the world’s first national certification for sustainability, with additional programmes around traceability and quality assurance adding further layers of food safety.”

Investment The Irish Government, in partnership with industry, continues to invest heavily in advanced research and development infrastructure to create breakthrough innovation. An example of this is Enterprise Ireland’s investments in building capability in the dairy industry in the form of Food for Health Ireland (FHI). FHI is a pioneering, industryled research collaboration, focussed on the mining of milk for new functional bio-actives with health and nutritional properties. “Through FHI, international food companies can plug straight into a mature R&D infrastructure, from experienced primary producer’s to worldrenowned innovation centres,” says Nick. Furthermore, the recently launched Dairy Processing Technology Centre (DPTC) is a collaboration of eight companies and nine Irish research organisations, creating significant dairy processing innovation over the initial term of the DPTC.

Competitive environment In addition to Ireland’s capabilities and expertise, Nick says Ireland also offers a competitive marketplace for FDI. “Ireland’s competitive corporate tax rate of 12.5 per cent and extensive network of tax treaties, along with attractive tax credits for R&D (25 per cent credit) and a Knowledge Patent Box tax ( 6-8 per cent ), offers investors an opportunity to maximise returns on the manufacture of high-value, high-quality products.” Ireland also has a wealth of talent, with a highlyeducated and mobile workforce. Kerry Group recently invested Ð100 million to establish an industry-leading Global Technology and Innovation Centre in Ireland. It chose Ireland after carefully considering alternative European locations, with R&D talent availability being one of the deciding factors.

Strength to succeed According to Nick: “Food is Ireland’s largest indigenous sector and critically important to our economy. The level of investment and export success achieved by the sector in 2015 is based on the world-class quality of food and drink products manufactured in Ireland. The record levels of investment in the sector supports Ireland’s reputation in food innovation and food safety, and highlights our standing as a world leader in the food industry. “Enterprise Ireland has worked closely with international food and drink companies to support their strategic investments and growth plans. We are successfully using Enterprise Ireland-backed research investment in areas such as ageing, therapeutics, food for health and functional foods to underpin and attract the nextgeneration food FDI companies to Ireland.” In summary, Nick says, Ireland has strength and depth in the food and food-related sectors and continues to build a strong international reputation for green and sustainable agricultural practices. “Ireland also has a strong food ecosystem offering world-class natural ingredients, sustainable production and food science expertise. Easy access to research and innovation, rapid commercialisation of research, as well as the tax, talent, and stable political track record add to the positive messages about Ireland as an investment location.”

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Sustainability to deliver food security In 2016, Aidan Cotter, CEO Bord Bia (the Irish Food Board), will address the Global Forum for Innovations in Agriculture (GFIA) in Abu Dhabi, where he will discuss Ireland’s nationwide commitment to sustainable food production as set out in Origin Green

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escribing the line-up of speakers for GFIA, the organisation writes: “We’ve assembled the most inspiring people in sustainable agriculture to share their knowledge with you”. Aidan Cotter says it is very significant that Ireland’s Origin Green programme has been included as a topic at GFIA, which will take place February 16-17.

Aidan Cotter, CEO Bord Bia

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“Origin Green is a game-changing innovation. In Ireland, it has brought everyone on board on the journey to sustainability. It has provided people in the industry with purpose, highlighting why we are in this industry, and why it is so important to the future of the planet, where there is a rapidly growing population, a rapidly growing middle class and supply challenges on top of that. “With those factors in mind, I think Origin Green is a story that is appreciated in the Middle East more than anywhere,” Aidan says, adding that it is very apt that the 2016

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GFIA is being held in the Middle East, a region that is highly dependent on food imports and where the long-term security of food is a concern. “The GFIA is there to look at collaborative approaches to sustainable agricultural innovation. This is clearly a very important issue and it has endorsement at the highest political level in the Gulf region.”

A symbiotic relationship Ireland and the Middle East have what could be described as yin and yang food industries. The Middle East faces challenges in terms of rainfall and grass growth, which makes food production difficult; while Ireland is rich in fertile lands due to its temperate climate and annual rainfall, which supports its grass-based meat and dairy production. Furthermore, Ireland exports 90 per cent of its food outputs, while the Middle East is reliant on food imports for 90 per cent of its food requirements. With that in mind, Aidan says: “Ireland is a major food exporter; we supply 175 markets around the world, we are a leading exporter of beef and we are the fastest growing exporter of dairy. So, we have the potential to be a very serious and significant supply partner for the Middle East region.” He adds Ireland’s suitability as a supply partner is reinforced by the Irish food and drinks industry’s comprehensive commitment to the Origin Green sustainability programme.

Ahead of the curve It was against the backdrop of climate change and a growing scarcity of both land and water that Ireland’s Origin Green sustainability programme was developed. Bord Bia recognised that with a growing world population, which the United Nations estimates will reach over nine billion by 2050, there would be further pressures placed on the world’s natural resources. Its response was to develop a nationwide, farm-to-fork initiative that would drive sustainable production across Irish farms and throughout Irish producers. “Origin Green is the first-of-its-kind, nationwide sustainability programme in the world. It has been winning plaudits internationally from the likes of the World Bank and the World Wildlife Fund,” says Aidan.

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Sustainability in action Origin Green is a voluntary programme but its aim is to have 100 per cent of Irish food producers signed up by the end of 2016. To date, a total of 485 companies have signed up to Origin Green, which accounts for 95 per cent of all food and drink exporters. Of those, 128 companies are verified members, whereby their commitment to sustainability, as set out in their Origin Green Charter, has been independently verified by the SGS group. Under the Origin Green Charter, companies signing up to the programme have made commitments to improve their sustainability in a number of ways, from reducing waste or water use to improving the biodiversity of the local environment. Sustainability targets under Origin Green are not uniform. Bord Bia says it realised that in order for the initiative to work best, each company would need to identify the specific areas in which it needed to improve and to set company-specific goals. Origin Green sets out three areas in which companies should create targets, including: raw material sourcing; manufacturing processes; and social. The initiative also works at farm level. More than half of Irish dairy and 90 per cent of Irish beef production comes from farms signed up to Origin Green. Building on the success and recognition of its existing quality assurance schemes, Bord Bia has introduced carbon footprinting at farm level. To date, 90,000 carbon assessments have been carried out on 45,000 beef farms. In 2013, Bord Bia introduced the Sustainable Dairy Assurance Scheme, an independently verified and internationally accredited programme that sets out the requirements for best practice in Irish dairy farms, as well as providing a means of measuring and improving the performance of every participating farmer.

A market solution With the combined challenges of a growing world population and diminishing resources, food security will be increasingly important in the future. Aidan says Origin Green aims to offer a solution.

“Sustainability is not something that consumers necessarily have at the top of their minds, but businesses around the world look at this as an issue of reputation. In the Middle East, sustainability is also an issue of food security as they have to import virtually everything that they use. So, I think it’s the sustainability and security of supply which Origin Green promises that will appeal to the market.” Since its launch in 2012, Bord Bia has worked to spread the message of Origin Green within international markets. In 2013, it held its very first sustainability conference in Dublin where it invited international guests to come and see, firsthand, how Origin Green operates. In 2015, as part of Marketplace International in Dublin, Bord Bia welcomed international visitors on a number of itineraries to visit Origin Green members and witness the programme in action. Aidan says the feedback has been very positive, with visitors very impressed by the scope of the programme. “The feedback is that they have been really impressed because they haven’t witnessed a programme like this anywhere before. So, it does provide Ireland with a differentiation factor that is not available elsewhere. In the Middle East, this underpins their food security concerns and it also addresses virtually every other element that consumers may be concerned about, whether it is environmental or social sustainability. I think the comprehensive nature of it impresses people.”

Changing attitudes While sustainability may not be to the fore in consumers’ minds today, Aidan believes attitudes are changing and that the focus on sustainability will be greater in the future. “Retailers are shaping that story because retailers are very conscious of the issue of sustainability and that is reflected too at a political level when you look at what is happening in terms of the forum I will be addressing within the region.” Bord Bia will also have an Origin Green stand at the event where, Aidan says, it will have the opportunity to “interact with people who have the concerns that we are addressing through Origin Green”. At GFIA, Bord Bia’s Origin Green stand can be found at: D50.

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Teagasc targets improved functionality

Maximising the value of Irish dairy outputs is a key area of research for Teagasc, the agriculture and food development authority in Ireland

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airy accounts for almost half the total value of Irish food and drink exports. At the heart of this success is a focus on producing value-added dairy products, rather than commodities. Teagasc supports the development of such products with ongoing research. Noel McCarthy is a research officer based in the Department of Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark. His research programme focuses on high protein dairy ingredients. One of his current projects explores the solubility and hydration of high-protein powders. Other areas of research include improving efficiency during concentration and spray drying of dairy protein ingredients process efficiencies and the development of nutritional fat-filled powders, such as infant formulas.

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Ireland supplies approximately 10 per cent of the globally traded milk formula and, in 2015, the strongest performing dairy category was specialised nutritional dairy powders. These kinds of products are a key focus for an industry that saw the removal of dairy quotas in 2015 and intends to increase output by 50 per cent by 2020. In the first 10 months of 2015, milk deliveries in Ireland were already 11 per cent, or almost 600 million litres, higher year-on-year.

Solubility solutions Noel says the main goal for the next four years is to improve functional characteristics, such as solubility, of highprotein powders aimed at the sports and life-staged nutrition markets. He explains that this is being driven by ongoing trends in areas such as nutritional products aimed at recovery from physical exertion, infant formula, and products for the elderly. “So, developing high-protein powder solutions

with complete vitamin and mineral compositions for specific age demographics is the target.” Teagasc is examining solutions to improve solubility and to develop powders with added nutritional qualities, such as added minerals and vitamins. “Dairy powders with excellent solubility are important to all markets. Exporting dairy powders such as milk protein concentrates for use in yogurt, processed cheese, infant formula, etc, must have extremely good solubility, otherwise the functionality, ie. gelation time, strength, viscosity and emulsification, is significantly affected. This would mean huge batch-to-batch variations between yogurt and emulsion instability in infant formula.”

Novel technologies Noel explains that new-generation dairy ingredients such as milk protein concentrates (MPCs) with very high protein concentrations are proving to be much

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more difficult to reconstitute compared to commodity dairy powders. He is currently involved in research that is exploring a novel technology – ultrasonication – to improve the solubilisation and hydration of dairy powders for export markets. “Ultrasonication features among a number of novel technologies that are under scrutiny for some time as to their potential application in dairy and ingredient manufacturing processes.” Noel explains that novel technologies that have less detrimental impact on foods compared to traditional thermal-based processes are appealing because of the potential to retain nutrients and maintain better sensory properties. He says the process of rehydrating MPC powders during formulation is time consuming and also further affected by background process adaptation such as skim milk preheat treatment, protein and mineral content and spray drying temperatures. “Furthermore, prolongation of powder storage time, particularly at elevated temperature post-drying, increases rehydration time, particularly in highprotein MPC powders.”

How it works Ultrasonication of liquids at high intensity causes sound waves to propagate into the liquid resulting in alternating highpressure (compression) and low-pressure (rarefaction) cycles, with rates depending on the frequency. During the low-pressure

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cycle, high-intensity ultrasonic waves create small vacuum bubbles or voids in the liquid. Compression cycles exert a positive pressure and push the liquid molecules together, while expansion cycles exert a negative pressure and pull molecules apart.

Delivering improvement Noel explains that detailed studies at Moorepark are providing some insights into the mechanism of MPC rehydration. “Traditionally, increasing mechanical agitation during powder dissolution, with the use of high-speed mixers, for example, helps to decrease rehydration time. It helps by promoting turbulence and facilitating the solubilisation of powder particles in the liquid. At laboratory level in Moorepark, scientists have made considerable strides in the use of ultrasonication to rapidly dissolve commercially-produced milk powder concentrates. Ultrasonication was carried out for one minute at