Teagasc, today, Thursday, January 29 convened industry, policymakers and researchers at the Food Innovation Gateways event, Meat Matters: Shaping the Future of Fresh, Value-Added, and Meal Innovation, held at the Teagasc Ashtown Food Research Centre, Dublin.
The event brought together leaders from across the meat and prepared consumer food sectors to explore future innovation opportunities in fresh meat, value-added products and meal solutions, and to examine how research, technology and collaboration can support competitiveness, sustainability, and consumer trust in domestic and international markets.
Dr Eva Gocsik, Global Strategist for Animal Protein at Rabobank Food & Agribusiness Research, delivered the keynote address, providing an international outlook on the meat sector. Drawing on global market analysis, she highlighted the strategic importance of innovation in responding to changing consumer expectations, sustainability pressures, and evolving trade dynamics.
A retrospective of Meat Technology Ireland (MTI), an Enterprise Ireland and industry co-funded Technology Centre, was delivered by Dr John Colreavy, who has led the initiative as its founding Director since 2016. The MTI programme represents a cash and in-kind commitment of over €6 million from the participating industry members; ABP Food Group, Ashbourne Meat Processors, Dawn Meats, Kepak, Liffey Meats and Hilton Foods. Enterprise Ireland has committed over €13 million in support of the programme.
Dr Colreavy outlined key programme highlights delivering global impacts in genetic breeding, meat quality, nutrition, the circular economy, packaging, and digitalisation. The centre is expected to create a net return on investment (RoI) of €8 per €1 invested, by 2030. Dr Colreavy described how the Centre in unrivalled in the northern hemisphere, in terms of scale, collaboration and impact, signifying the sectors on-going commitment to innovation.
The programme featured contributions from industry, Bord Bia, Meat Industry Ireland, Government, and leading researchers, alongside panel discussions focused on innovation in fresh meat and on sustainable opportunities in value-added meats and meal solutions. The event also included an interactive research showcase, demonstrating how Teagasc’s research capabilities are supporting advances in processing technologies, digitalisation, circular bioeconomy solutions, and product development.
Director of Teagasc, Professor Frank O’Mara said:
“As the national body for agri-food research and innovation, Teagasc plays a convening role in bringing together industry, research, and policy to address shared challenges and opportunities. Meat Matters highlights how science-led innovation and collaboration can support the future competitiveness and sustainability of Ireland’s meat sector.”
Across the programme, discussions highlighted new opportunities for the meat sector, including:
- Enhancing value creation through product innovation, reformulation and meal solutions aligned with evolving consumer needs;
- Improving efficiency, quality and consistency through advanced processing, digital technologies and data-driven decision-making;
- Supporting sustainability objectives through circular bioeconomy approaches, reduced waste, and improved resource efficiency;
- Strengthening Ireland’s positioning in global markets through innovation, trust, and strong research–industry collaboration.
Teagasc’s Food Innovation Gateways events continue to act as a bridge between scientific discovery and commercial application, providing industry with access to expertise, infrastructure and partnerships that help translate innovation into impact.
For more information on Meat Matters: Shaping the Future of Fresh, Value-Added, and Meal Innovation, visit: https://teagasc.ie/food/food-industry-development/food-gateways/meat-matters-shaping-the-future-of-fresh-value-added-and-meal-innovation/