Opportunity for 9% Milk Gain
Look out for dairy cows wearing masks, after the success at the Ploughing of Equilume’s Bovine Light Mask, writes Stephen Cadogan…
DetailsDiscussing Sustainability at Food on the Edge
This week, the third Food on the Edge symposium took place in Galway. “A two day event for chefs and food enthusiasts all around the world who want to create a better global network”. As a supporting partner, Bord Bia had the opportunity to present our Origin Green programme to international guest speakers. Sharing the…
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Extracting Value from Waste
The issue of sustainability and food waste is very much top of mind for consumers. Food and drink brands are making great strides to reduce waste and improve their sustainability in line with these consumer preferences. It’s estimated that about 85% of brewery waste comes in the form of grain, which can often be reused…
DetailsThe Evolution of Taste Profiles
Health and wellness remain a prominent trend across all categories and as the war against sugar rages on, companies are offering new products with alternative flavour profiles. Public Health England (PHE) has released a plan that hopes to reduce sugar by 20% across nine different categories including; breakfast cereals, yogurts, biscuits, cakes, morning goods like…
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Boiling point: The issue of chefs’ mental health in Irish kitchens
About six years ago or so, I sat around a table with a group of chefs and suggested that something needed to be done to address mental health, alcohol and drug issues in the industry. Every single chef around that table put their head down and pretended I hadn’t said it, until someone changed the subject and moved on.
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