Archive | Food

UCC Awarded Gold Medal for Potential Tropical Disease Vaccine

UCC’s Limited Lactis team was awarded a gold medal recently at the iGEM (international Genetically Engineered Machine) competition in Boston.

More than 600 teams from top universities across the globe, including MIT, Harvard, Stanford, Cambridge and Oxford took part in the competition, which is held up as the gold standard for “research-led education”.

The only Irish entrants in the competition, Limited Lactis used the bacterium Lactococcus lactis, a generally recognised as safe bacterium, commonly used in food production, to develop a potential new vaccine against Leishmaniasis, a neglected tropical disease that is increasing in geographical distribution.

Synthetic Biology is a burgeoning approach to designing and making novel products from biology, which is revolutionising what is possible in tackling world needs in health, energy, food and beyond.

Leishmaniasis affects some of the world’s poorest people and is associated with malnutrition, population displacement, poor housing, a weak immune system and lack of financial resources. An estimated 900,000–1,300,000 new cases and 20,000-30,000 deaths occur annually. Leishmaniasis is linked to environmental changes such as deforestation, building of dams, irrigation schemes, and urbanisation.

The UCC team worked voluntarily, engaging with people in disease-affected regions such as Honduras, where diseases like Leishmaniasis is a serious problem. Team instructor, Yensi Flores, a PhD candidate at the Cork Cancer Research Centre and APC Microbiome Institute, travelled to Honduras to gain an insight into the realities of developing a suitable treatment for Leishmaniasis. She connected the team with various stakeholders on the ground. The team also engaged in significant outreach work, teaching Cork school pupils about synthetic biology and conducting charity fundraising activities.

The team, which was comprised of students from UCC Pharmacy, Medicine, Genetics, and BioMedical Science andhosted by the APC Microbiome Institute, Cork Cancer Research Centre and the School of Biochemistry, received financial support from the APC Microbiome Institute, Breakthrough Cancer Research, UCC College of Medicine & Health, Fyffes, the EU, Janssen and Eli Lilly.

Mark Tangney of Cork Cancer Research Centre & APC Microbiome Institute, sadi: “I was blown away with how much was achieved in such a short time by undergraduate students, and how sophisticated the resulting technology is, all due to the enthusiasm of the students and the power of Synthetic Biology.”

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Government to Grant More Than €28m in Awards for Agri-Food, Marine and Forest Research

Government to Grant More Than €28m in Awards for Agri-Food, Marine and Forest Research

The Minister for Agriculture, Food and the Marine, Michael Creed, announced on Thursday awards of over €28 million for collaborative inter-institutional research projects under the Department’s competitive research funding programmes.

The 43 awards involve collaborations between 19 different institutions and organisations including Teagasc, a number of universities and institutes of technology.  The research investment announced will provide direct employment for 186 people including 65 contract researchers and 83 post graduate research opportunities in the form of PhDs (66) and Masters degrees (17).

The content of these grants were heavily influenced by strategic research and innovation agendas drawn up by industry-led, stakeholder advisory groups.  The projects cover a number of key overarching themes including; sustainable food production and processing; managing for environmental protection and enhancement; sustainable forest management; delivering food safety & food quality; and food for improved nutrition and health.

Additonally, the Department of Agriculture, Environment and Rural Affairs, Northern Ireland, has teamed up with DAFM to provide funding of over €2 million to enable 3 research performing organisations north of the border to participate in 7 of the successful  research projects.

Announcing the awards at a briefing in Dublin, Creed said “today’s research awards brings the total investment made by my Department over the last five years to just over €124 million.  This research is a key component in delivering on the ambitious targets set out in the Food Wise 2025 and the Government’s Action Plan for Jobs”.

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Origin and UCD Form €17.6 Million Crop Science Research Partnership

Origin and UCD Form €17.6 Million Crop Science Research Partnership

Origin Enterprises plc and University College Dublin established a €17.6 million, five-year agriculture and crop science research programme, UCD announced on Monday.

The collaboration combines the leading expertise of UCD in data science and agricultural science with Origin’s integrated crop management research, systems capabilities and extensive on-farm knowledge exchange networks.

“The collaboration provides Origin with a development platform which accesses the very substantial intellectual capacity, advanced data analytics, sensing technologies and modelling resources of UCD Origin CEO Tom O’Mahony said. “The merging of conventional crop science and agronomic application with digital technology and prescriptive data analytics will enhance Origin’s knowledge-intensive offering along with improving the capacity to scale our service.”

A cornerstone of the partnership will be the creation of scalable, dynamic and integrated crop models which incorporate consistent and real-time data-driven and data-analytical approaches that optimise sustainable crop performance through enabling enhanced predictive intelligence capabilities at field level.

“The SFI Strategic Partnership Programme supports unique research partnerships with strong potential for impact on the Irish economy,” said Chief Scientific Advisor to the Government of Ireland Mark Ferguson. “Combining the resources and expertise from these organisations will secure Ireland’s international position in the field of data-driven agriculture. The proposed integrated crop model will have global implications in the sustainable production of crops, addressing the challenge of food production for a rapidly expanding global population,” he said.

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Horizon 2020 – €6.32 m funding for agri-researchers

Horizon 2020 – €6.32 m funding for agri-researchers

The agri-researchers from academia and companies in Ireland have been awarded a total of  €6.32 million in the most recent round of EU funding from the Horizon 2020 research and innovation programme related to agriculture, food, marine and inland waters, the rural economy and the bioeconomy. This follows the recent announcement by the Minister for Training, Skills and Innovation, John Halligan T.D. about Ireland’s overall success in winning funding from the EU for recently awarded research and innovation projects.

Commenting on the results, Minister for Agriculture, Food & Marine Michael Creed T.D. said that, “I commend all of the Irish researchers and companies for their participation in this highly competitive EU funding programme and in particular I congratulate those participants that have been successful.  Ireland is continuing to outperform targets set in this part of Horizon 2020 which is related to Agriculture, Forestry, the Marine and Inland  Waters, the Rural Economy and the Bioeconomy.  Overall, we are competing successfully with the best researchers and most innovative companies in the EU for funding”.

The promotion and support structure for Horizon 2020 Societal Challenge 2 is led by the Department’s Research and Codex Division.  Through national core grant and competitively awarded funding,  Ireland has built up a talented and experienced agri-food and forestry research and innovation community and the Department, working together with Enterprise Ireland and others, assists them in identifying Horizon 2020 opportunities and in applying for EU funding.  Assistance is also specifically targeted at newcomers with a view to preparing a cohort of new researchers and companies for the upcoming calls in 2017 and beyond.


“I particularly welcome the fact that Teagasc, the Marine Institute, our Higher Education Institutes and SMEs have been successful in Horizon 2020 thereby helping to innovate in areas such as Blue Growth, Rural Renaissance and the Bioeconomy all of which are vital for creating high-quality and sustainable jobs, growth and investment particularly in the rural and coastal areas” concluded Minister Creed.

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CyberColloids: an Irish SME that has made its name as a global centre of excellence for hydrocolloids research and innovation

CyberColloids: an Irish SME that has made its name as a global centre of excellence for hydrocolloids research and innovation

CyberColloids was set up in 2002 by four founding members with a vision to provide outsourcing of every aspect of the hydrocolloids world. With many years of experience in the global food industry behind them they were familiar with the high overheads associated with corporate research and the growing trend towards more cost effective outsourcing – hence their vision to form the company. Now in 2015, CyberColloids is established as a centre of excellence for polysaccharide and hydrocolloid research and innovation, not only in Europe but on a global basis. We provide R&D services worldwide and are a recognised research provider at an EU level.

CyberColloids is a unique organisation devoted to bringing hydrocolloid innovation to industry through a network of expert associates and companies working together, sharing expertise & resources and delivering cost effective solutions. The company is based in Co. Cork where the main offices and laboratory are situated, there are now 12 people in our team, 10 based in Ireland and 2 in the UK.

Being based Ireland has been a key factor in our success. In recent years, Irish SMEs have benefitted considerably from a national drive to strengthen and support the SME sector. Government agencies e.g. Enterprise Ireland and Local Enterprise Boards have specific frameworks in place and CyberColloids has been fortunate enough to avail of such support. In addition, government agencies and industry alike have worked hard to build Ireland’s international reputation as a food isle and there is strong national drive to maintain this reputation. Food science and technology feature strongly in the teaching and research agendas of Irish HIEs. Our proximity to University College Cork (UCC), Cork Institute of Technology (CIT) and the TEAGASC Dairy Product Research Centre at Moorepark has been an important enabler for CyberColloids. Access to facilities and expertise at these centres allows us to work flexibly to meet all of our R&D demands for production, characterisation and scale up. In addition, the pool of high quality graduates from these centres has enabled us to build our team with local recruits.

What does CyberColloids offer?

CyberColloids’ core business and expertise is in polysaccharide and hydrocolloid chemistry. There are many users of hydrocolloids, practically every food market sector uses hydrocolloids and also many industrial sectors but there are far fewer experts in hydrocolloids and not every user of hydrocolloids can justify the expense of in-house expertise. In addition, all hydrocolloids have different properties and functionalities and it’s not a case of “one hydrocolloid fits all”. With our broad expertise base we offer a complete range of services – from contract research to strategic business development – to help raw material suppliers, processors and users of hydrocolloids to get the most from their hydrocolloids. It’s a successful model that has enabled us to secure a global client base that comprises large multinational food companies to small family enterprises. Please see our website for a more detailed overview of our services.

A little company with big ideas

In 2005 CyberColloids started to look beyond the realms of food texture, realising that hydrocolloids themselves and the biomass from which they are derived had much more to offer – starting with seaweed. Since 2005 we have been looking at seaweed differently, not just as a source of hydrocolloids but as a far more valuable resource for potential use in human nutrition, health and wellbeing. In particular we have investigated the use of seaweed ingredients for naturally healthy foods and functional foods including: low molecular weight fibres and prebiotics for gut health; polyphenols with antioxidant and anti-inflammatory potential and natural flavour compounds for salt replacement.

At the time CyberColloids didn’t have the capability to dedicate a budget or team member to explore the full potential of seaweed. The FUSION programme was offered by InterTrade Ireland as a solution. We were able to recruit a new team member to focus on the research and were partnered with the Northern Ireland Centre for Food and Health (NICHE) at the University of Ulster who brought the expertise in nutrition. This successful partnership launched CyberColloids’ “Seaweeds for Health” research platform. A second FUSION programme followed and crucially for the company, the opportunity to participate in European funded FP7 framework projects. We have now participated in five successful FP7 projects and are just embarking on our first Horizon 2020 project (for more information on these projects, see

Looking forward

The hydrocolloids world in which we operate is changing – as is our thinking. In the past, the production of food ingredients has led to the purposeful extraction, removal, substitution and even throwing away of many nutritional components but with the drive towards “naturalness” and the use of “less processed” food ingredients, we are seeing a change in roles for hydrocolloids and food fibres. Intelligent processing and application of hydrocolloids and food fibres is enabling their use for both texture and nutrition and thus in the formulation of healthier foods. We are now actively engaged in research activities aimed at developing novel processing methodologies and innovative applications for  a wide variety of plant derived polysaccharides and other bioactives e.g. polyphenols.

Our thinking also fits well with the global drive towards resource efficiency, we have a particular interest in the valorisation of downstream materials and new or underutilised wholefood biomass resources. With our particular expertise, we can turn our hand to most any polysaccharide rich material that is derived from plants or seaweed. We are currently working on a project to upgrade processing and out-grade waste from the Irish potato and carrot processing industries. Potatoes and carrots are the two largest root crops in Ireland and an estimated 50-60,000 tonnes of waste is generated nationally every year. This represents a significant resource that is being underutilised and one that we can do something with. Other interesting biomass resources that we have worked on include: fruit processing waste (apple, blackcurrant and citrus e.g. grapefruit & orange); vegetable processing waste (celery and beetroot); cereal (oat), seed (flaxseed) and spice extract wastes (chilli and turmeric).

All in all, CyberColloids will continue to support our clients to derive cost effective texture and nutrition and to add value to existing processing practices and we’re keen to participate in future collaborative projects; in particular in the area of developing novel processing methodologies, new ingredients and innovative applications for use in the food and health sectors.

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Irish company makes biggest breakthrough for microbiology testing in dairy industry in 100 years

Irish company makes biggest breakthrough for microbiology testing in dairy industry in 100 years

Ballina-based Oculer has revealed a new ground-breaking system that may be the biggest microbiological breakthrough in the dairy industry in 100 years.

The Irish firm has unveiled a ground-breaking system for detecting Thermoduric Bacteria in dairy products that it is hoped  could save the dairy industry in Ireland up to €200 million a year, through reduced farmer penalties, superior product shelf-life and enhanced protein concentration.

The Oculer technology will cut detection times for Thermoduric Bacteria from the current global standard of 72 hours to 24 hours, with an alarm to signal potential risk of the presence of the bacteria triggered in as little as six hours.

As well as testing for the presence of this bacteria, Oculer’s technology can also trace where it came from, tipping the farmer off as to any issues he or she can manage.

Rapid detection of the bacteria will significantly reduce spoiling of product and help eradicate shelf-life issues and advance the elimination of the bacteria entirely in other milk related products, such as milk powder destined for the infant formula industry.

News has already spread, too, with New Zealand’s main dairy laboratory having already ordered a system, with Oculer hopeful of further global interest.

Launching the product, Minister for Environment Alan Kelly said :

“It also again proves Ireland is a leading international player for research and development, spinning out some of the smartest technology companies on the planet.  At a local level I am immensely proud that one such company is here on our own doorstep and have been delighted to work with the team here over the past two years as they build towards this monumental day that will bring positive change for the industry across the world.”

The company will create at least 20 jobs in sales, R&D and engineering over the next two years.

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Taoiseach Opens Kerry Global Technology and Innovation Centre

Taoiseach Opens Kerry Global Technology and Innovation Centre

Kerry Group, the global taste & nutrition and consumer foods group, opened on Thursday a new Global Technology & Innovation Centre to serve the Group’s global and regional customers in the EMEA [Europe, Middle East and Africa] region.

Located on a 28 acre site, in the Millennium Business Park, Naas [adjacent to the M7 and M50 Dublin motorways], the new Global Centre was officially opened by An Taoiseach Enda Kenny in the presence of Minister Richard Bruton, Minister Simon Coveney and the Kerry Group Board of Directors.

Kerry Group has invested €100m in establishment of the new Technology & Innovation Centre which today accommodates 800 research, product commercialisation, business development and business support positions, and which will accommodate a further 100 positions by the end of 2016.

Taoiseach Enda Kenny said: “This investment represents a resounding endorsement of the Irish food sector and its capacity to meet the strategic needs of major global players. It is a clear vote of confidence in the quality and expertise of Irish food science graduates, and in their capacity to deliver cutting edge solutions in pursuit of new and innovative products.”

Speaking at the Official Opening Ceremony, Stan McCarthy, Kerry Group Chief Executive said, “Our new Global Technology & Innovation Centre will serve as a focal point for Kerry’s customer engagement activities providing key customers with access to the Group’s complete breadth and depth of technologies, scientific research, innovation and applications expertise, across food, beverage and pharmaceutical markets. In addition it will serve as the Group’s Global Centre of Excellence for Nutrition and will optimise product differentiation in the marketplace while providing unrivalled speed to market”.

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Mediterranean diet good for health?

Mediterranean diet good for health?

Researchers at the APC Microbiome Institute in University College Cork and University of Naples Federico II have shown that a Mediterranean diet rich in fruit and vegetables is linked to a rise in health promoting short chain fatty acids and the bacteria in the gut that make these compounds.

The Cork researchers provided the complex bioinformatic analysis in a study to assess the levels of gut bacteria and the “chemical fingerprints” (metabolites) in the stool and urine of 153 adults living in four geographically distant cities in Italy who were either omnivores (51), vegetarians (51) or vegans (51). Professor Paul O’Toole, Dr Ian Jeffery and their colleagues at the APC Microbiome Institute in Cork have amassed considerable experience in the analysis of gut bacteria in different populations, investigating the microbiota changes within different life stages including infants, people with chronic GI conditions, elite athletes and the elderly (the landmark ELDERMET project).

The Mediterranean diet is characterised by high intake of fruit, vegetables, legumes, nuts and cereals; moderately high intake of fish; regular but moderate alcohol consumption; and low intake of saturated fat, red meat, and dairy products. Most (88%) of the vegans, almost two thirds of the vegetarians (65%), and around a third (30%) of the omnivores consumed a diet with a high adherence to the traditional Mediterranean diet.

The researchers found that levels of SCFAs were strongly associated with the quantity of fruit, vegetables, legumes, and fibre habitually consumed, irrespective of whether the person was vegan, vegetarian or omnivorous. SCFAs have been linked to health promoting effects, including a reduced risk of inflammatory diseases, diabetes, and cardiovascular disease.

Vegetarian and vegans were found to have gut bacterial compositions associated with long-term fibre intake. Specifically, Prevotella and Lachnospira, known as good fibre-degrading organisms leading to the production of SCFA, were more linked to plant-based foods, which may explain the higher levels of SCFA found in vegans, vegetarians and in individuals with high-level adherence to the Mediterranean diet.

On the other hand, levels of trimethylamine oxide (TMAO)—a compound that has been linked to cardiovascular disease—were significantly lower in the urine samples of vegetarians and vegans than they were in those of the omnivores. However the analysis showed that the more omnivores followed a Mediterranean diet, the lower were their TMAO levels.

TMAO levels were also linked to the prevalence of microbes associated with the intake of animal proteins and fat, including L-Ruminococcus (from the Lachnospiraceae family). Eggs, beef, pork and fish are the primary sources of carnitine and choline, compounds that are converted by gut microbes into trimethylamine, which is then processed by the liver and released into the circulation as TMAO.

“We provide here tangible evidence of the impact of a healthy diet and a Mediterranean dietary pattern on gut microbiota and on the beneficial regulation of microbial metabolism towards health maintenance” said Professor Danilo Ercolino, University of Naples Frederico II, lead author of the study.

Professor Paul O’Toole, APC Microbiome Institute, Cork, added “You don’t have to be a vegetarian or vegan to reap some of the benefits of healthy eating. Western omnivore diets can be made more healthy when a threshhold consumption level of plant foods is also included.”

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Future challenges for food production in Europe

Future challenges for food production in Europe

Mary Anne Carrigan reports from UCD Engineering Graduates Association’s Autumn Panel Discussion, where experts warned that we face major food shortages if we do not tackle climate change and increase food production sustainably.


With the world’s population set to increase to almost nine billion by 2050, coupled with an estimated 6°C rise in temperatures based on current energy usage and CO2 emissions, the planet faces food shortages on a major scale unless we make changes now.

This was the take-home message from the UCD Engineering Graduates Association’s Autumn Panel Discussion on ‘Future Challenges to Food Production in Europe’, which took place in the university on 20 November.

Larry O’Connell, senior economist with the National Economic and Social Council with particular responsibility for climate change and agriculture, emphasised the necessity for innovation in helping to address these problems. “Lack of investment, particularly in fiscally constrained countries, is an obvious issue,” he said. “To drive Ireland’s transition to carbon neutrality, we need to create processes and entities that can animate, learn from and push networks of public and private actors to ever-greater decarbonisation.

“The thing is, nobody knows exactly how to do this, but we need to build on and encourage the innovation and progress that we know is already happening,” he continued. “We have to focus on ‘how to’ and problem-solving orientation, rather than ‘threaten’ countries with details of ‘how much’ they need to improve. Short-term, measurable ‘stretch’ targets have a critical role.”

The good news, however, according to Sean Molloy, director of strategy and supplier relations with Glanbia Ingredients Ireland Ltd and one of the speakers at the event, is that Ireland can turn this challenge into an opportunity. “It’s likely that we’ll have more events such as the horse-meat scandal or BSE [bovine spongiform encephalitis] in the future, as there’s forensic attention to quality and supply-chain integrity these days – coupled with advancements in low-cost-analytical technology and the ability of social media to spread the message,” said Molloy.

“Brand owners are focused on supply-chain visibility and Ireland can take advantage of this,” he continued. “It was Ireland that brought the horse-meat issue to the world’s attention and we’ve a reputation for the highest-quality produce. We must build on our work and our reputation. We must close the ‘loop chain’ and facilitate supply-chain visibility, from selling fertiliser to farmers to buying back the end product from those same farmers.”

Growth opportunities in new markets

Irish Farmers Association president, Eddie Downey, addressed the challenges in food production likely to be met by the farming community in this country, including the current crisis in the beef sector with regard to cattle prices. However, he agreed that an increase in the middle classes in countries such as China and India, and the resulting growth in demand for meat and dairy, meant that there were opportunities for Ireland.

“We’re obviously not big enough to fully supply the likes of China and India, but what we can do is corner the niche markets in these countries and supply perhaps a more discerning or affluent customer who only wants the very best produce,” said Downey. “Ireland has a reputation for quality and ‘greenness’ and we should try and capitalise on that.”

Prof Colm O’Donnell of UCD’s School of Biosystems Engineering told those assembled what the university was doing with regard to improving the quality of Irish food. With 210 researchers involved in the UCD Institute of Food and Health – from Biosystems Engineering; Agriculture & Food Science; and Public Health, Physiotherapy and Population Science – the facility is ranked seventh globally for research impact in this field.

Prof O’Donnell highlighted some of the innovations that have resulted from the Institute’s research, including the Smartmilk prototype, an alternative treatment method for milk pasteurisation based on thermosonication and pulsed electric fields, and Babysafe, a light-based technology that is effective in microbial inactivation and maintaining nutritional quality.

“We’re also developming and evaluating process analytical technology [PAT] tools for improved monitoring and control of milk powder manufacture,” he added. “Our projects include: the development of PAT sensors and chemometric models; characterisation of the drying process to enable model predictive control; and demonstration studies in industry too.”

Prof Dolores O’Riordan, director of the Institute of Food and Health, spoke about the challenges associated with the manufacture of healthy, safe and tasty foods. “These include: balancing health attributes and sensory attributes such as mouthfeel, aroma, taste and appearance; providing healthy solutions across all life stages; the length and complexity of the food chain, which is only as secure as the standards of the weakest supplier; consumer understanding of food – where it comes from and its nutritional properties; and the challenge of trying to communicate scientific-based policies,” said Prof O’Riordan.

She predicted that targeted nutritional advice would become more common in future. “Getting the right message across to the consumer is vital; a ‘one-size-fits-all’ approach isn’t working in terms of tackling obesity and related conditions such as hypertension and type II diabetes. I think we’ll move from population dietary advice towards ‘clustered’ dietary advice, which will be gene based. People will similar genetic dispositions will be clustered together for dietary and healthcare-related purposes.”

Keynote address

The evening’s keynote presentation was provided via videolink by Phil Hogan, former Minister for the Environment, Community and Local Government and now European Commissioner for Agriculture and Rural Development.

“To feed the estimated world population of nine billion in 2015, the Food and Agricultural Organisation estimates that world agricultural production will have to exceed its 2005-2007 level by 60%,” said Hogan. “The rise in global food demand will undoubtedly be accompanied by rising public expectation with regard to the safety, quality, value, traceability and diversity of food. “

In recent years, agriculture has experienced good yield growth, but this trend has slowed down in developed countries and is expected to remain below past performance for the foreseeable future, according to Hogan. “These gains were achieved partly by putting serious strains on natural resources and the environment. So it leads to a range of environmental challenges, such as improved resource efficiency for water, energy, fertiliser and pesticides, renewable energy, mitigation of soil depletion, loss of wildlife habitats and biodiversity, and a reduction of waste.”

These challenges will be further exacerbated by climate change, he continued, with agriculture accounting for 9% of EU greenhouse gas emissions. “This,” he said, “puts the potential of our agriculture sector at risk in the long term. The challenge for the EU, therefore, is to increase productivity with a finite resource, which is land. We need to do more with less. And all the while, we need to remain competitive and viable and maintain our rural livelihoods.”

In the context of increased demand for food, Hogan said the time for production restraints was coming to a natural conclusion with restrictions on sugar production ending in 2017 and milk quotas ending next spring. He said that in the coming months, he would focus on job creation in rural areas and funding of start-ups and local development.

“On a wider scale, the European Commission will focus on expanding into new markets and making the most of new opportunities at global level,” Hogan continued. “We have form in this area. In the last five years, for example, the EU increased the value of its food exports by 70%, which is faster than overall EU exports. In Ireland, in 2013 alone, some 61,000 new jobs were created and agriculture, forestry and fisheries contributed 30% of those jobs.”

The Commissioner said that the new EU research programme, Horizon 2020, would play a key role in agricultural research and innovation. Under this programme, the EU has doubled the budget in agri-food research to €3.85 billion. In addition, Hogan concluded, the new European Innovation Partnership on Agricultural Productivity and Sustainability is designed to speed up the transfer of relevant research results into practice.


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“Components for processing and packaging” to introduce revamped concept at interpack 2017

interEvent for packaging industry suppliers to take place at new location, concurrently with world’s leading trade fair.


Following its debut at interpack 2014, “components for processing and packaging” will return to the next leading trade fair for the packaging industry and related process industries from 4 to 10 May 2017 with a revised concept. Visitors will find the event at a new site within the Düsseldorf Exhibition Centre, in the temporary Hall 18. Covering about 5,000 square metres, the hall will be situated at the heart of interpack, between exhibition halls 10 and 16, whose exhibition areas it supplements.
“The idea of a complementary trade fair for the suppliers of interpack exhibitors from the packaging technology segment was well received in 2014. But the old location at the periphery of the Exhibition Centre wasn’t optimal as far as visitor traffic is concerned. At the new site, components will be right where the action is”, says interpack Director Bernd Jablonowski.
What’s more, components will now be accessible to all visitors for the full duration of the interpack trade fair. Again in 2017, companies targeted on the exhibitor side will include suppliers of drive, control and sensor technology; industrial image processing products; handling technology; industrial software and communication; and end-to-end automation systems for packing machinery.


In addition, manufacturers of machine parts, components, accessories and peripherals as well as producers of packaging components and auxiliaries will also be addressed. Moreover, plans call for the inclusion of additional, complementary target groups.


In addition, exhibitors at the upcoming components will have the option of building a customised stand. At the previous event, only turnkey packages in fixed sizes including stand construction, furnishings and power were offered. Exhibitors and visitors alike will be able to transition freely in both directions between interpack and components for processing and packaging without a separate ticket. Interested companies can apply for an exhibitor spot starting in autumn 2015 by visiting The components web presence there will relaunch shortly with a new design.
26 November 2014


Press Department interpack 2017

Sebastian Pflügge Cathrin Imkampe (Assistant)
Tel.: +49 (0) 211/4560-464/-589
Fax: +49 (0) 211/4560-8548

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