SIAL IRELAND'S LARGEST EVER PRESENCE AT SIAL 2018 IRISH EXPORTS TO FRANCE REMAIN STRONG CELEBRATING SIX YEARS OF ORIGIN GREEN - IrishFood Magazine
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I S S U E 6 2018
SIAL
I R E L A N D ’ S L A R G E S T E V E R P R E S E N C E AT S I A L 2018
I R I S H E X P O RT S TO F R A N C E R E M A I N S T R O N G
C E L E B R AT I N G S I X Y E A R S O F O R I G I N G R E E N
I N T E RV I E W: M I N I S T E R MAKING SENSE OF K E R RY F O C U S E S O N
C R E E D TA L K S T R A D E S E N S O RY A N A LYS I S M A R K E T A DA P TAT I O N
Multi Award Winning Grass Fed Beef.
It’s success on a plate.
ABP produces beef of the highest quality. Internationally acclaimed, it’s consistently
tender thanks to our patented Ultra Tender process. No wonder it’s served
in over 200 Michelin starred restaurants across the world.
SIAL Show Hall 6, Stand H210. www.abpfoodgroup.com
www.irishfoodmagazine.com EDITORIAL
issue 6 201 8
Ireland’s food and beverage industry continues to go from Bord Bia (the Irish Food Board) is continuing to update and broaden the
strength to strength. This year sees the largest ever contingent scope of the scheme and emerging companies are building sustainability
of Irish exhibitors attend SIAL Paris, which is testament to agendas into their business plans from the beginning, reflecting the
that success. Furthermore, the variety and scope of exhibitors committed mindset of the industry to sustainable production.
has broadened significantly in recent years, again reflecting This commitment is industry wide and in our interview with Minister for
the continued innovation and diversification of the industry. Agriculture, Food and the Marine, Michael Creed, he says the future of
the industry will be driven by a sustainable agenda.
Another area of success for the industry has been the continued
As always, we have the latest news and insights from across the agri-food
expansion of the voluntary sustainability scheme – Origin Green.
industry.
Launched six years ago at SIAL, the national sustainability
Enjoy!
programme now boasts a membership base of over 300
companies, with 90 per cent of Irish food and beverage exports
independently verified under the scheme.
Editor
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ISSUE 6 2018 3
ISSUE 6 2018
conten
6
News
•
•
Smoked rack brings home the bacon
Ornua launches global recruitment campaign
• Finalists for NDC and Kerrygold Quality Milk Awards announced
• Showcasing Ireland’s food in Selfridges Foodhall
• Slane Distillery fills first barrel
• Spirit exports up 13.8%
• Supports launched to help companies to increase diversity
• Search is on for Food Works 2019 participants
• First container of Irish beef reaches China
Playing to our strengths
17
Speaking to , Minister for Agriculture,
Food and the Marine Michael Creed says Ireland’s
19
sustainability credentials are central to its
continued international success and are the driving
force behind its future growth.
focus SIAL
20 Firm friends
Finnian O Luasa,
French market
34 Six years making
sustainable sourcing simple
speaks to Bord Bia’s Michael
www.irishfoodmagazine.com
manager, Bord Bia, Maloney, director of Origin Green
says Ireland’s positive and Quality Assurance Schemes,
image and reputation about the development of this unique
has supported food sustainability programme.
focus
36
businesses to build
bonds across the Crafty ambition for growth
market.
22
Tom Cronin, co-founder and
managing director of Rye River
Ireland at Brewing Company, believes there is
SIAL 2018 an exciting growth opportunity for
Bord Bia is hosting craft brewers globally.
@IrishFoodMag
companies on its Origin
Green stand in the dairy,
meat, confectionery and
prepared food halls.
SIAL
17
4 ISSUE 6 2018
nts
34
Evolving opportunities 40
Evolving consumer trends and the changing
marketplace have provided increased
opportunities and demand for Kerry’s industry-
leading RD&A and broad technology portfolio,
says Edmond Scanlon, CEO, Kerry Group.
A question of taste
42
Kieran Kilcawley, principal research officer, in
the Department of Food Quality and Sensory
Science, Teagasc, explains that scientists
at the State agency are combining sensory
science and flavour chemistry to better define
sensory attributes that impact on perception.
Taking the temprature
38
of food SMEs
A brand for life David Leydon, head of food and agribusiness
Kelkin is a stand-out brand, says at IFAC, outlines some of the key highlights
Gary Neville, export manager, from the food industry in this year’s IFAC
Valeo Foods, as he discusses the Food and AgriBusiness report.
company’s rebrand and export
44
expansion ambitions.
Spotlight on...
Beth-Ann Smith of The
46
Lismore Food Company
talks to about
creating a luxury brand to
excite consumers.
ISSUE 6 2018 5
N E WS @IrishFoodMag www.irishfoodmagazine.com
G R E AT TA S T E AWA R D F O R M U S G R AV E
Smoked rack brings
home the bacon
The 2018 Great Taste Golden Fork for the best food or drink from
Ireland was presented to Musgrave Retail Partners Ireland from
Cork for its Signature Tastes Smoked Rack of Bacon. Out of a
record-breaking 12,634 products entered into Great Taste 2018, the
“exceptionally juicy” Signature Tastes Smoked Rack of Bacon was
celebrated as the best-tasting product in its region. Butchered, cured
and traditionally smoked with beechwood, this French-trimmed rack of
Hampshire bacon won the Great Taste judges over with its “delicious
melt-in-the-mouth fat, well-balanced sweetness, salt and smokiness”.
The Golden Fork from Ireland was sponsored by Bord Bia (the Irish
Food Board). Also nominated this year was a Great Taste Three-star
winning Boyne Valley Bán from Meath-based Boyne Valley Farmhouse
Cheese and The Smokin’ Butcher’s Sweet Dry Cured Smoked Collar
Bacon, which is also produced in Meath.
G LO B A L C A M PA I G N TO AT T R AC T TO P TA L E N T
Ornua launches global
The campaign is being rolled out in markets
including the UK, Germany, Africa, and the US
in September and October.
recruitment campaign For over 50 years, Ornua has been providing
global opportunities and international careers
to its 2,000-strong team. Ornua has sales and
Ornua (the Irish Dairy Board) has rolled out a global campaign to attract top talent in
marketing teams working in-market in 19
its key markets. Ornua’s mission is to bring the best of Irish dairy, on behalf of dairy
subsidiaries across the world from Algiers
farming families in Ireland, to 112 markets across the world and it says its global
to Beijing and Lagos to LA. The ‘Irish Roots;
campaign called ‘Irish Roots; Global Opportunities’ will support the talent drive that
Global Opportunities’ campaign will underpin
Ornua requires to meet its ambitious 2021 targets to sustainably grow Irish dairy
Ornua’s ongoing talent drive across the many
exports from current annualised sales of €2 billion to €3 billion in revenue.
functions of the business – finance, operations,
sales, marketing, IT and science, among others,
to support continued business growth.
Unveiling the campaign Majella Darcy, Group
HR director, Ornua, said; “Our talent needs
are continually evolving and diversifying as
we continue to grow as an organisation. We
need excellent food scientists and technicians,
financial services professionals, marketers,
born innovators and future leaders to help us
achieve global growth on behalf of Ireland’s
dairy farmers. By fostering an environment
of collaboration, diversity, innovation and
empowerment for our employees, we know
our ambitious growth targets are possible.”
Majella Darcy, Group
HR director, Ornua
and John Jordan,
CEO, Ornua.
6 ISSUE 6 2018
TM
Texture and flavour is all in the cooking
SLOW COOKED SLOW COOKED SLOW COOKED
SLOW COOKED
PEPPERED PORK BEEF BARBACOA ICKEN BL ACK BEANS
MEDITERR ANEAN CH
At Dawn Farms we are proud to be the industry leaders in food safety,
sustainability and insight-led product development. At our Science &
Innovation Centre we have mastered the art of sous vide cooking in our
‘Street Food Collection’. This range brings the flavours of street food 21 - 25 OCTOBER 2018
PARIS NORD VILLEPINTE - PARIS
alive in a ready to eat and reheat format for pizza, sandwich and
VISIT DAWN FARMS
prepared meals. These are only some of the ingredients that make us AT SIAL 2018
great, and we believe that great ingredients make great food. Hall 6 | Stand 6k 215
To discover more of our great ingredients, visit www.dawnfarms.ie
FO O D S A F E T Y + I N N OVAT I O N + S U S TA I N A B I L I T Y
N E WS @IrishFoodMag www.irishfoodmagazine.com
The finalists are:
Tom, Mary & Michael Ryan,
Co. Tipperary
Nominated by Centenary Thurles
John O'Shaughnessy,
Co. Limerick
Nominated by Kerry Agribusiness
Liam and Dolores O'Donovan,
Co. Cork
Nominated by Drinagh Co Op
Else Furney, Co. Cork
Nominated by Barryroe Co Op
Tim and Dan Crowley,
Co. Cork
Nominated by Bandon Co Op
Kevin Downing, Parkduv Farm Ltd,
Co. Cork
STANDARDS OF EXCELLENCE IN DAIRY FARMING RECOGNISED
Nominated by Dairygold Co Op
FINALISTS FOR NDC AND John Patrick Keating and Family,
KERRYGOLD QUALITY MILK Co. Waterford
Nominated by Glanbia Ireland
AWARDS ANNOUNCED Darren McKenna,
Derrygasson Farms Ltd,
Nine finalists have been named for this year’s National Dairy Council
(NDC) and Kerrygold Quality Milk Awards, which recognise standards
Co. Monaghan
of excellence in dairy farming. Dairy co-operatives throughout Nominated by Lacpatrick Dairies
the country are invited to nominate their top suppliers and each
finalist was visited by judges over the last three months. The judges
for this year’s awards are Dr Jack Kennedy, dairy editor of the Irish John McTiernan,
Farmers Journal, Professor Pat Wall from University College Dublin Co. Longford
and Dr David Gleeson from Teagasc. Chef and food writer Clodagh Nominated by Aurivo
McKenna, once again, is food ambassador for the 2018 awards.
8 ISSUE 6 2018
Liffey Meats Ltd., Ballyjamesduff, Co. Cavan, Ireland. Tel: +353 49 854 5300
N E WS @IrishFoodMag www.irishfoodmagazine.com
TA S T E T H E E M E R A L D I S L E P O P - U P I N LO N D O N
Showcasing
Ireland’s food in
Selfridges Foodhall
A special Taste the Emerald Isle pop-up showcased the best of Irish food
and drink in the Selfridges Foodhall on London’s Oxford Street, during
August and September.
Celebrity chef Clodagh McKenna attended the launch event, preparing
delicious Irish treats for the invited food, travel and lifestyle journalists
and bloggers. Featuring more than 40 well-known Irish food brands, as
well as various artisan producers, the pop-up included names like Avoca,
McCambridge bread, Flahavan’s, Carlingford Oysters, Lismore Food
Company biscuits, Connemara Peated Irish Whiskey and Glendalough gin.
The Taste the Emerald Isle promotion also included two chef’s dinners and
a Carlingford Oyster and Glendalough gin tasting evening.
WE ARE MORE THAN TRADITION,
MORE THAN QUALITY, MORE THAN MEAT.
WE ARE
OUR EXPERTISE
Kepak is a global food company based in With over 50 years expertise in meat
Ireland serving international retailers and craft, Kepak are still leading the way
foodservice operators with prime cuts of with a strong reputation for quality,
meat and on-trend food concepts. food safety and sustainable production.
Follow us on: www.kepak.com
10 ISSUE 6 2018AC C O U N TA N C Y | P L A N N I N G | A DV I C E
Whether you’re looking to access funding,
export to new markets or seize on a new
opportunity – our approach means that we
have the expertise and access to independent
solutions at every stage.
Find out how our national team of advisors can
help your food business to plan for the future.
Call our Head of Food & AgriBusiness - David Leydon
(087) 9908227
@ Ifac_FoodAgri
davidleydon@ifac.ieN E WS @IrishFoodMag www.irishfoodmagazine.com
Pictured in the tack room
of the Slane Distillery and
Visitor Centre are Slane
Irish Whiskey co-founders
Lord Henry Mount Charles
and Alex Conyngham.
M I L E S TO N E F O R S L A N E D I S T I L L E RY
Slane Distillery fills first barrel
Slane Distillery celebrated a major milestone recently when it that you get to build a distillery from the ground up, particularly
filled its first barrel of whiskey. The inaugural cask contains new one on grounds as historic at the Slane Castle Estate. That’s part of
malt whiskey using barley harvested on the Slane Castle Estate what makes this first barrel that much more special.”
filled into a sherry hogshead. Now in full production, Slane Distillery has capacity to produce
Construction of Slane Distillery on the historic grounds of Slane Castle 600,000 cases. Slane Distillery is the first to be built by Brown-Forman
in the Boyne Valley began in late 2015 and Slane Irish Whiskey was outside of the US and the comapany has invested €44 million in
introduced in mid-2017. It was created by Brown-Forman working with its construction. The working distillery features timber washbacks,
the Conyngham family, which has three centuries of ties to the village column stills and hand-beaten copper pot stills, and a small maturation
of Slane. This triple-casked blend of Irish whiskey was sourced from warehouse and an interactive and immersive visitor centre.
other Irish distilleries and was then matured using Slane Distillery’s Alex Conyngham, Slane Irish Whiskey co-founder, said: “This
signature triple-casked method, which uses virgin oak, seasoned is a very special occasion for my family. We could not have
whiskey and sherry casks. Now the distillery embarks on a new phase accomplished this much in such a short space of time without
as its whiskey is using distillate that has been produced on site. the partnership, knowledge, and expertise of Brown-Forman, the
“This is an important milestone for any new distillery but one we talented production team at Slane Distillery and the support of the
are especially grateful for at Slane Distillery,” said Alan Buckley, local community in Slane. I am honoured to play a part in bringing
assistant manager of Slane Distillery at Brown-Forman. “It’s rare whiskey production back to the Boyne Valley.”
12 ISSUE 6 2018Consistent Quality
Sustainably Sourced
Visit Us at SIAL, Paris
21-25th October
Stand 6D 258
FOLLOW US ON www.dawnmeats.comN E WS
POSITIVE IRISH SPIRITS INDUSTRY AND MARKET REPORT
SPIRIT EXPORTS UP 13.8%
The Irish Spirits Association has launched the second Irish spirits industry and market
report. The report paints a promising picture for the industry with strong export
growth driving demand in the tillage and dairy sectors. Spirits are now one of Ireland’s
leading agri-food export categories, with €1.32 billion in exports from the island of
Ireland and a 13.8 per cent increase in exports from the Republic of Ireland last year.
Global sales of Ireland’s three geographical indications (GI) spirits – Irish whiskey, Irish
cream and poitín totalled 17.2 million cases or 207 million bottles in 2017. Irish cream liqueur
is continuing its return to growth, with 5.6 per cent growth last year. This confirms Irish cream
as one of the EU’s top spirits exports. Sales of premium Irish whiskey grew by 40 per cent in 2017
as more drinkers move up the value chain making more conscientious choices about what they
drink. Global demand for these premium products continues to power domestic production with the US
maintaining its position as Ireland’s number one export destination for spirits. This is followed by the UK,
Canada, Germany and France, respectively.
ABP LAND IN CHINA
First container of Irish
beef reaches China
The first container (25 tonnes) of Irish beef has reached China.
The product from ABP was purchased by Beijing Hopewise, a
prominent Chinese import company specialising in online and
IRELAND’S ORIGINAL AND LARGEST foodservice sales. Hopewise supplies JD.com, China’s largest
online selling platform. Meat sales on ecommerce platforms in
FLOUR TORTILLA MAKER SUPPLYING China were estimated at €3.75 billion in 2017. Over 75 per cent of
TORTILLAS IN MULTIPLE FLAVOURS. meat sold online is beef, the majority of which is imported.
To mark the arrival of the first container, Bord Bia (the Irish Food
Board) and ABP hosted a reception in Shanghai Port, which was
SIMPLI-BAKED attended by Ireland’s Ambassador to China Eoin O’Leary.
Bord Bia’s Shanghai office is currently rolling out a marketing and
The Flatbread Company,
Cloncollig Industrial Estate, promotional campaign to support the sale of Irish beef online and
Tullamore, Co.Offaly introduce Irish beef to wholesaler, chefs and foodservice customers.
R35 YX83 The marketing campaign will be run in conjunction with TMall and
Phone: +353 57 933 0922 JD.com, China’s two largest online platforms accounting for over 70
www.simplibaked.ie per cent of online sales. Bord Bia will also run a series of regional
seminars and participate in two major food trade fairs in China.
14 ISSUE 6 2018www.irishfoodmagazine.com @IrishFoodMag N E WS
Pictured with the Minister for Agriculture,
Food and the Marine, Michael Creed (seated)
are: Alastair Blair, country managing director,
Accenture Ireland; Tara McCarthy, CEO, Bord
Bia; Majella Darcy, Group HR director, Ornua;
and Ciara Jackson, practice leader, food &
agribusiness, Aon.
AG R I - F O O D I N D U S T RY S U RV E Y
Supports launched to help
companies to increase diversity
The results of the first agri-food industry survey into levels of combination of increased confidence, knowledge, skill and experience,
diversity and inclusion (D&I) in the sector was recently launched. and career self-management are critical to achieving gender diversity in
The survey is an initiative of the Agri-Food Diversity and Inclusion the agri-food sector.
Forum (AgDIf) led by Bord Bia (the Irish Food Board) and Aon, in Flexible working conditions are ranked as extremely important (56 per
partnership with The 30% Club, the Department of Agriculture, cent) or important (24 per cent) by 80 per cent of individual respondents.
Food and the Marine, and industry representatives. Family or caregiver leave was considered either extremely important or
Supported by the evidence that gender diversity delivers improved important by 62 per cent of respondents, followed by parental leave (61
business results, the initial focus of the forum is on women in the per cent) and the provision of career breaks (58 per cent).
workplace. The survey, developed by Bord Bia and Aon, measures Most CEOs (85 per cent) reported that their companies offer flexible
current levels of gender diversity and inclusion in the sector to working conditions, with 60 per cent providing paid maternity leave.
understand present challenges and measure progress over time. Although a lesser number of companies, at 45 per cent, provide paid
Total responses were split evenly between men and women. At middle paternity leave, 15 per cent are interested in learning more about it.
management, men and women are equally represented; however, men Conducted with both individuals and companies, the survey captured
are more significantly represented at board of director level (64 per responses from 664 individuals and 50 CEOs and senior leaders
cent) than women (36 per cent). Of the 16 per cent of respondents who representing a range of sectors in the agri-food industry including
reported as being at junior level, 61 per cent were female. dairy and ingredients, meat, seafood, prepared consumer foods and
There is consensus among senior leaders and employees that a alcoholic beverages.
ISSUE 6 2018 15N E WS @IrishFoodMag www.irishfoodmagazine.com
Paddy Callaghan, Nature’s Best; David McKernan, Java Republic; Pat Rigney, The Shed Distillery; Nicola Nic
Phaidin, Enterprise Ireland; Ed O’Neill, Teagasc; Ann Murray, Lir Chocolates; Karen Tyner, Bord Bia; John O’Brien,
O’Brien Fine Foods; Larry Murrin, Dawn Farm Foods; and Stephen Twadell, food investor and business coach.
R E C R U I T M E N T D R I V E F O R FOOD WOR KS 2019
Search is on for Food
Works 2019 participants
The recruitment drive for Food Works 2019 has Well-known faces from Ireland’s food expertise and mentoring capabilities to the
been launched. As Ireland’s leading accelerator industry have been named as ambassadors programme.
programme for food and drink start-ups, for the next phase of the programme, these Food Works is an intensive programme
Food Works is run by Bord Bia (the Irish include: David McKernan, Java Republic; that guides successful participants from
Food Board), Enterprise Ireland and Teagasc Ann Murray, Lír Chocolates; Paddy the initial concept phase through to the
(the Irish semi-Dtate authority responsible Callaghan, Natures Best; Pat Rigney, The development of a winning food product
for research and development, training and Shed Distillery; Stephen Twadell, food with international appeal and global export
advisory services in the agri-food sector). investor and business coach; Larry Murrin, potential.
This year it is targeting food and drink business Dawn Farm Foods; and John O’Brien, Over the last five years, Food Works
propositions, including those from serial O’Brien Fine Foods. has worked with 76 food and drink
entrepreneurs, with significant potential to scale. From the worlds of coffee, chocolate, fresh companies to develop scalable and
Applications are being sought from individuals and produce, meat, alcohol and FMCG, the export-focused business ideas. Of these,
companies at various stages of development, from ambassadors are serial entrepreneurs, 45 per cent have already achieved export
start-ups through to existing businesses with a marketing and business transformation success, with €1.5 million generated in
strong entrepreneurial ethos. experts who will offer broad industry export sales in 2016 alone.
16 ISSUE 6 2018@IrishFoodMag www.irishfoodmagazine.com I N T E RV I E W
strengths
Speaking to , Minister Ireland’s agri-food story is a hugely positive one
for the country, according to the Minister. The
for Agriculture, Food and recently released Annual Review and Outlook for
the Marine Michael Creed Agriculture, Food and the Marine 2018 shows
that agriculture remains Ireland’s most important
says Ireland’s sustainability indigenous industry. In 2017, annual turnover
was €26 billion, contributing 7.8 per cent of
credentials are central to gross national income and generating over 11
its continued international per cent of total exports, valued at €13.6 billion.
Over 174,000 people are employed in the sector,
success and are the driving accounting for 7.9 per cent of total employment.
Importantly, the Minister notes, these jobs are
force behind its future growth countrywide and make a significant contribution
to rural and coastal areas.
The value of agri-food exports has grown annually
over each of the past eight years. That growth comes
against a backdrop of a global recession and significant
currency fluctuations in our biggest market – the
UK – in the wake of Brexit. The Minister says his
Department is supporting the industry to continue this
growth trajectory by opening routes to market and
constant engagement. “It is a really good story and
the challenge is to keep that going and look for new
markets.”
In the past year, the Minister says the biggest success
has undoubtedly been securing access to the Chinese
market for beef. “I think, over a period of time, that
will significantly increase our exports to that market.
Whether it becomes as big as dairy – with China our
Playing
second most important market after the UK – remains
to be seen. But there is huge potential. I am reluctant
to put a figure on our target for exports there...in a
way, that’s up to industry. The industry needs options
in terms of markets to sell into and what is under way
now is building relationships.”
Fundametal work
The Minister describes the market access unit in his
Department as an unsung hero of Ireland’s export
success. “They do a lot of the heavy lifting in terms
of liaising with other countries, their regulations,
translating documents, getting feedback from the
industry on what we can work through. That’s time-
to our
consuming, challenging work but fundamental to the
access that we enjoy, and they really are doing a great
job.” He adds that there is a seamless network of
international engagement between the Department,
its agricultural attachés, Bord Bia (the Irish Food
Board) and other State agencies that support ongoing
efforts to secure market access and build on existing
relationships in Ireland’s 180 export markets.
Maintaining ties
At a key stage in negotiations on the Brexit deal,
the Minister says he doesn’t anticipate a situation
where the market collapses for Irish exports when
the UK leaves Europe. “I hope we get a withdrawal
ISSUE 6 2018 17I N T E RV I E W @IrishFoodMag www.irishfoodmagazine.com
agreement. I hope we get a transition with the highest product values that Ireland's progress on those. There are a lot of naysayers
arrangement and I hope we get a positive "sustainability credentials are really tested who say we should dismantle our dairy herd
future trading relationship. Obviously, they and demanded". or reduce numbers. I am convinced that we
are all in the mix now. It’s a very challenging should play to our strengths. The things that
negotiating period. If they don’t work out, Sustainability credentials we can do more efficiently than anybody else,
it’s bad for us. But I do seriously believe that “I have always made the point that, yes, our we should do, and a grass-based production
it’s worse for the UK. I think we all have sustainability credentials on dairy, for example, system is in that space. That’s not to say
skin in the game here and let’s be sensible are good, but that’s not to say we don’t need that we are there. It’s a constant journey of
about it and have a withdrawal agreement to do more. In fact, on the contrary, we need improvement and I think things like grassland
that reflects the backstop arrangements. to redouble our efforts and bring the industry management and milk recording are important
to drive that efficiency. On farm, renewable
energy resources are very important. carbon
sequestration in the forestry sector are all
important and we need to do more.”
The growth of Ireland’s agri-food industry has
been driven for many years by industry-led
strategies, including Food Harvest 2020 and
Food Wise 2025. As we come closer to 2020,
it is clear that the industry has exceeded many
of the targets set out in Food Harvest 2020
The things that we can do
more efficiently than anybody
else, we should do, and a
grass-based production
Let’s have a future trading arrangement
that works for business people, for the system is in that space
industry and that sees the UK remain a very
important trading partner for us. Culturally,
historically, geographically, it should always
be important. You could argue that this jolt with us. Origin Green is hugely important and is well on track to achieve those of Food
has led us to ask fundamental questions in that context and constantly using all the Wise 2025. So, does the Minister believe the
about our level of exposure but, not instruments at our disposal. CAP reform is industry needs to be more ambitious in its
withstanding that, the UK will always be going to be a really important toolbox for us next iteration of the strategy? “I think it will
important.” in terms of positioning our industry on a more be of its time and I think it will be a document
sustainable basis. The Commission’s direction that is really key to the 2030 targets – the
Market diversification of travel is very clear. It has a greater green hue sustainable development of our industry, while
A key pillar for future growth in Ireland’s on CAP post 2020 and that is very important. not compromising on food production.
export story is market diversification and We have a very solid foundation laid, so though "We can produce [food] more carbon-
it has been a contributing factor to the last we might be best in the world with New efficiently than anyone else. The vehicle
eight years of success, according to the Zealand on dairy, we have to do more. Green we have used has been Food Wise 2025
Minister. He points to opportunities under energy, solar panels, grass management and and Food Harvest 2020 and its various
European Union agreements such as CETA recordings, there are a plethora of initiatives iterations prior to that. The next one is going
(The Comprehensive Economic and Trade that are all part of the mix.” to be all about the sustainability agenda in
Agreement between the EU and Canada), the The Minister says now is the time to step up our development... [In] the international
EU-Mexico and EU-Japan trade agreements. and make a real impact on sustainability in the marketplace, where premium prices are
“They are all really important. We are agri-food industry. “Of our national emissions, demanded, high quality, safe and nutritious
following, in a way, where Europe leads. It’s an about 33.1 per cent come from agriculture... food is a given. Your sustainability credentials
interesting thing, the market access we enjoy So, we have to get our emissions down, are what deliver the cherry on the cake and
by virtue of being part of the European Union.” whether that’s through carbon sequestration, that’s what the next iteration of Food Wise is
Importantly, the Minister says it is in markets methane emissions, we will have to make going to be about. “
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19@IrishFoodMag www.irishfoodmagazine.com
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Firm
friends:
Irish exports prove popular in France
France remains a key export destination for Irish food and drink exports. In 2017, the market grew by 11
per cent in value to €821 million. Finnian O Luasa, French market manager, Bord Bia (the Irish Food Board),
says Ireland’s positive image and reputation has supported food businesses to build bonds across the
market. Furthermore, Ireland’s sustainability credentials, underpinned by Origin Green, make Ireland an
attractive trade partner for France’s environmentally and health-conscious consumers
Meat, dairy and seafood remain the good brand image for Ireland, as does Environmental focus
top three performing export sectors tourism experiences. Although we see more Other trends in the French market echo
to France, with meat (mainly beef and emphasis on local production, the good broader global trends, including convenience,
lamb) representing 40 per cent. Finnian reputation of Ireland helps in the perception snacking, retail delivery services, restaurant
says: "Irish meat holds a high position in that Irish products are more local than other delivery, and healthy eating. However,
the foodservice sectors where taste and imported products.” Finnian says: “Environmental consciousness
quality are paramount. Years of work is growing every day as we see more
with media and the Chefs Irish Beef Club Disrupting distribution extreme weather and stronger voices
has been crucial in reputation building.” The distribution landscape within France calling out against plastic waste, CO2
Meanwhile, dairy and seafood each account is changing rapidly with online and offline emissions, animal welfare etc. The rise in
for approximately 20 per cent of exports to partnerships disrupting the status quo. “New vegan, organic and local consumption is
the market. Prepared consumer foods and partnerships impacting the market include an obvious witness to this.” He says there
beverages make up the remaining 20 per Monoprix-Ocado-Amazon, Carrefour-Google is a growing awareness around the topic of
cent. “The sectors showing most dynamic and, to a lesser extent for France in the balanced diets. “For example, the French
growth were dairy, up 30 per cent; seafood, short term, Auchan-Alibaba. Once these national health and nutrition plan advises
up 15 per cent; and prepared consumer marketplaces are fully functioning, it may consumption of five fruit and vegetables
foods, up 14 per cent. Dairy and seafood open opportunities for a greater number per day, a portion of starch food per meal,
showed the highest growth, which was also of product listings in warehouses with less three dairy products per day, and one or two
driven by high prices internationally due to constraint for shelf space than instore.” protein portions of meat, poultry, fish or eggs
demand. The drinks sector is also doing well Finnian says that in the mid-to-long term per day. Ireland has a strong potential here
with our dynamic craft beer and premium there should be greater opportunities to especially in providing high-quality proteins
alcohol industry.” connect with consumers online, providing and dairy products to reply to consumer
a platform for Irish producers to leverage needs for both high nutritional values, as
Close connections their positive reputation. “In the short-term, well as lower environmental impact.”
Finnian explains that there has always opportunities continue for high-quality Finnian says there is a move towards buying
been a close cultural proximity between proteins, seafood and meat, as well as products with environmental credentials,
Ireland and France, which is helpful in dairy where demand remains high due to driven by sustainable issues where the
building relationships for export. “In sport, international demand in general. We also non-governmental organisations and
for example, the good image our sport fans see high demand for organically certified environmental voices are quite strong. “It
leave behind when they travel abroad and products. Sales of organic products in underlines the importance of our quality and
the fantastic performance of our rugby France have increased by over 20 per cent environmental standards, notably Origin
team on St Patrick’s Day 2018 create a per annum in recent years.” Green, which becomes more important
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as time moves on. I would even say that,
from today’s view point of the market, the
launch of Origin Green back in 2012 was
visionary as it provides a path to respond
to the deeper needs expressed by today’s
consumer, which are becoming very visible.”
Origin Green responds to current consumer
and nutritional needs as environmental Irish Ambassador to France Patricia
pressures are becoming ever more Irish Ambassador to Belgium Helena O'Brien; CIBC chef Gilles Bellot; CIBC chef
visible and consumers now have a deep Nolan; CIBC chef Alexandre Masson; Jacques Cagna; CIBC chef Christophe
understanding of these issues due to means and Bernadette Byrne, Bord Bia. Moisand; and Finnan O Luasa, Bord Bia.
of modern communication and social media.
Positive experience
“However, there is another important
factor that struck me following a recent
conversation with a young Irish bar
entrepreneur in Paris. He expressed his
passion for the new wave of Irish food
products: cheese, smoked salmon, Irish
meat, craft beers and premium alcohols.
This emphasised the impressive bounds that
Ireland’s food culture has made in the last
decade. We in Bord Bia’s overseas offices
become particularly aware of this when we
bring buyers or journalists to Ireland. They
now systematically return with very positive
CIBC chef Laure Genonceaux; master butcher Nicolas Bailleul; CIBC chef
impressions of their culinary experiences, be
Stephane Grulois; Bernadette Byrne, Bord Bia; Ambassador Helena Nolan;
it in Irish restaurants, enjoying a pub lunch CIBC chef Alexandre Masson; and CIBC chef Frederik Desmet.
or even supermarket visits. The quality of the
food served and the quality of displays in our
supermarkets is the best showcase we could in Dublin where they met with potential hypermarkets and cash and carry outlets.”
have. Seeing cattle and sheep throughout suppliers. The world’s largest seafood fair As well as a strong presence at SIAL
the country grazing in fields is perfect took place in Brussel in April where 23 2018, across four categories, Bord
evidence of grass-fed farming, which results Irish seafood companies participated on Bia is also preparing for Sirha, which
in the high and nutritious quality of our meat the Origin Green Ireland stand and nine takes place in Lyon in January and the
and dairy products.” Irish craft beer companies participated sandwich and snacking show in April.
These positive experiences, Finnian says, at Mondial de la Biére show in Paris in Finnian says Bord Bia will continue
stimulate buyers, media and consumers early July. Meawhile, several Chef’s Irish to educate customers about
to continue living such experiences when Beef Club (CIBC) events took place to Origin Green and Ireland, as
they return home and thereby open doors to raise the reputation of Irish beef and lamb, well as supporting Irish
Irish food in export markets. “It is the result especially in the foodservice sector. “An companies to tell their
of a fusion of food production, tourism and example is the chefs’ barbeque held in the stories in the market.
culinary arts, all underpinned by responsible Irish Ambassador's residence in Belgium
production where Origin Green has a crucial this summer. This generated a high level
role to play.” of media coverage. Around St Patrick’s
Day, there was a special Irish product
Promotional trail showcase in Costco, as well as
Earlier this year, six Irish cheese companies several in-store promotions for
participated in Salon de Fromage Paris, meat and seafood in retail
with Irish producer, Cashel Blue's organic
cheese claiming the coveted
‘coup de coeur’ award. In
April, 23 French buyers
traveled to Ireland
for Marketplace
International
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Ireland at SIAL 2018
This year, 33 Irish food and beverage companies will participate at SIAL in Paris. That’s the largest Irish
contingent at the show in ever and reflects the continued success of Irish companies on the world stage.
Bord Bia (the Irish Food Board) is hosting companies on its Origin Green stand in three halls: dairy (Hall 7
meat
A109), meat (Hall 6, J214 & H214), confectionery (Hall 5A, E140) and prepared food (Hall 6, E070).
ABP Ireland
ABP Ireland is part of the ABP Food Group, headquartered in Co. Louth. Its activities include processing, de-boning and retail packing
beef at six plants strategically located throughout Ireland. The award-winning company has a long and proud tradition of working with
farmers and customers in supplying quality beef for worldwide markets. It supplies major retailers, foodservice clients, manufacturers and
wholesale distributors. The company offers a range of premium-branded products such as Irish Nature, Irish Hereford Prime, Certified Irish Angus
and a comprehensive range of organic beef and lamb under the Good Herdsmen brand. ABP beef is reared on a natural, grass-based diet, carefully
matured and subject to ABP’s patented ultra-tender process. It offers a wide range of bespoke beef products for the manufacturing sector in a variety of
specifications in both fresh and frozen formats. It produces a full range of diced, minced and manufacturing products for convenience food and ready-
meal producers throughout Europe. Farm assurance, animal welfare, food safety and sustainability ensure the highest standard of product integrity. ABP is
a founding member of Origin Green and is currently triple-certified by the Carbon Trust. It is the only company in Ireland to hold such certification.
Ashbourne Meat Processors
Ashbourne Meat Processors is a privately-owned company that supplies high-quality beef to domestic and worldwide markets. It 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 European Food Safety Inspection Service (EFSIS)-approved ISO 9001 status. It
also has 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. This is coupled with a commitment to service, which, the company says, gives it an edge in a competitive
marketplace. Annually, Ireland produces close to 500,000 tonnes of beef, with 450,000 tonnes exported across the globe. Ashbourne
Meats operates modern processing, storage and handling facilities. According to the company, traditional methods of husbandry, Ireland's
mild climate, fine grasses and expert processing, as well as the company’s strong focus on quality, mean you can taste the difference in
its products. The company’s sales team has built trusted and lasting partnerships with distributors in Europe and beyond. Ashbourne Meat
Processors is committed to sustainability and is a verified member of Bord Bia's Origin Green sustainability programme.
Ballymooney Foods
Established in Clane, Co. Kildare in 1996, Ballymooney Foods is an Irish-owned and family-run company that supplies quality beef, lamb and
venison. Animals are hand selected, grass fed and naturally reared. Ballymooney Foods’ plate-to-pasture process means the needs of customers
and consumers drive how it produces products. As a result, it offers a diverse range of quality cuts to meet the individual needs of customers
year-round. All beef, lamb and venison cuts are processed by a skilled team of master butchers to meet the client’s exact requirements and
specification. The company only provides products that are hand selected by a master butcher with over 30 years’ experience. Ballymooney Foods
offers an extensive range of chilled and frozen cuts, packaged to customers' requirements. Chilled products are carefully selected, not only by
grade, but also for meat and fat colour, to ensure a premium quality product, fit for the intended purpose, is delivered every time.
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Dawn Farms
Dawn Farms is one of Europe’s leading dedicated multi-species, cooked-meat ingredients company. It also offers a
comprehensive range of fermented and dried-meat products (pepperoni, salami and chorizo) for the pizza, sandwich, snack and
prepared meal sectors. Its extensive product range is further complemented by a growing selection of other cooked-protein options
to meet today’s developing consumer trends. Dawn Farms is a family company with a global reach, exporting to over 44 international
markets and supplying many of the world’s leading food brands from its state-of-the-art manufacturing facilities in Ireland and the UK. Dawn Farms believes great
ingredients make great food and great ingredients come from outstanding food innovation, one of the essential building blocks of its business. The company says
the customer is at the heart of everything it does, which is why, for convenience, all its products are independently validated as ready to eat and can be used directly
in pizzas, sandwiches, meals and snacks without any need for further cooking. All products are 100 per cent free from artificial colours, hydrogenated trans fats,
non-sustainable palm oil, nuts and monosodium glutamate and have complete farm-to-fork traceability.
Dawn International
Dawn International is a wholly-owned subsidiary of Arrow Group – a privately-held group of agribusiness operations. Originating from within
the pork and beef-farming sector, the group’s first processing site became operational in 1979. Today, it is Ireland’s largest privately-owned
agribusiness group, and fifth-largest within this sector in Europe. It boasts a wide portfolio of products including beef, pork, lamb, poultry, dairy
and fish. The group comprises 100 companies with operating bases in 12 countries worldwide. Throughout these diverse activities, it operates
technically advanced farming, slaughter, de-boning, retail packing and cooking facilities – strategically placed throughout the world. Dawn
International trades with more than 40 countries and attributes its growth to its investment in people, process technology, research and new
product development. It says its dedication to food safety, quality and value gives it a competitive edge around the world. Dawn International’s
mission is to bring together both providers and procurers within all aspects of the food sector, and to ensure that they reliably and truthfully
represent their needs in brokering long-term and sustainable business.
Dawn Meats
Established in the early 1980s and headquartered in Waterford, Dawn Meats is one of Europe’s largest, family-owned meat processors and exports to over 40
countries worldwide. The award-winning company currently processes and supplies a full range of farm-assured, quality beef and lamb products throughout
Europe, including: carcasses, quarters, primals, skin-packs and dry-aged steaks. It also offers a range of shelf-ready meats, including raw and heat-and-
serve assortments, to customers in retail, foodservice, wholesale and manufacturing. Dawn Meats is a committed founding member of the Origin Green
sustainability programme, and its endeavours in this field have been recognised with several prestigious awards, including: Green Large Organisation of
the Year at the Green Awards, and Excellence in Environment from the Chambers Ireland Corporate Social Responsibility Awards. Dawn Meats has been
listed in the Great Taste Top 50 Foods for four consecutive years since 2014. The company guarantees complete traceability along the chain from farm to
fork, with production to the highest standards always a priority. Dawn Meats also has sales and marketing offices, located in Ireland, the UK, France, Italy,
Holland, Spain, Poland and Shanghai, which provide hands-on technical sales support.
Dawn Pork & Bacon
Dawn Pork & Bacon is a privately-owned pork slaughtering and processing company with
over 30 years’ experience. It operates to the highest standards and exports to worldwide
markets. All its pigs are sourced within the Republic of Ireland from certified Bord Bia Quality
Assured farms and its major markets include mainland Europe, China, Japan, Korea, the US,
Australia, New Zealand, Vietnam, the Philippines, Singapore and many more. With a skilled and
educated workforce, Dawn Pork & Bacon is certified British Retail Consortium (BRC) Grade
A and operates to Hazard Analysis and Critical Control Point (HACCP) systems. It is an active
member of the Origin Green sustainability programme.
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Irish Country Meats
Irish Country Meats (ICM) is one of Europe’s leading lamb processors with a reputation for
product quality and innovation in Ireland and in the broader European marketplace. ICM’s
state-of-the-art production facilities in Camolin, Co. Wexford; Navan, Co. Meath; and Liège,
Belgium, are Grade-A British Retail Consortium (BRC) accredited. Lonhienne, ICM’s specialist
lamb processor in Belgium, provides service possibilities and direct access to key customers
in Belgium and northern Europe. Currently employing 450 people and servicing 30 markets
worldwide, the company works in close partnership with its customer base to deliver unrivalled
expertise in direct livestock procurement, quality lamb production, cold-chain management,
processing efficiency and aftersales service. ICM produces and markets a full range of
sheepmeat products from traditional carcass to innovative, ready-to-cook and formulated lamb
products. The company’s philosophy of specialisation facilitates the delivery of a competitive
advantage to customers through innovation, continuous new product development and creative
product presentation supported by consumer brands.
John Stone
John Stone Fine Foods is an international, gourmet, dry-aged beef company that supplies high-quality beef and lamb globally from Co.
Longford. The company’s beef is dry-matured and cut to a kitchen-ready standard. Cuts are centre of the plate for fine dining and steak house
concepts. The introduction of a new 180g dry-aged beef burger complements its 227g gourmet steak burger, using custom blends of prime-
aged beef to produce a succulent, home-made texture. 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 verified member of Origin Green through its partners, Kepak Group. Consistency
in its produce is something John Stone prides itself on, 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 a European Food Safety Inspection Service, British Retail Consortium and European
Securities and Markets Authority approved plant to ensure quality. John Stone beef is proudly served on some of the finest restaurants globally.
Kepak Group
Kepak Group is an Irish company and one of Europe’s leading meat processors, with turnover exceeding €1 billion and employing
over 5,000 people. It has manufacturing facilities throughout Ireland and the UK, with sales offices in Europe, the US, Asia and
Africa. The group processes 500,000 cattle, 1,700,000 lambs and 450,000 pigs per year and markets a broad range of value-added
meat products serving the foodservice and retail markets. According to Kepak, innovation and quality is the lifeblood of the Group’s
business ethos. Kepak continuously invest in consumer insight and innovation through research and development. As a founding
member of Origin Green, the group has a strong reputation for sustainable food production and farming practices. Kepak has
developed a portfolio of market-leading brands including Rustlers, Big Al’s, John Stone, Stript Snacks and Celtic Beef.
Kildare Chilling Company
Kildare Chilling Company is a fully integrated beef and lamb operation with state-of-the-art facilities and equipment located on the edge of the
Curragh, Co. Kildare. The company enjoys a reputation for quality, which, it says, reflects the source of livestock, processing systems and controls
operated by the company. Its production is predominantly bespoke products, designed for customer requirements, but also has the following company
brands: Kildara Farms and Kildare Heritage Town. Kildare Chilling Company says it is continuously improving and updating its raw-material sourcing,
product development methods, and manufacturing. The trusted procurement methods used, combined with fine-tuned, in-house processes, contribute
to Kildare Chilling Company’s high standards and consistency of quality. Kildara Farm is a selection of retail-ready, vac-pac joints. The company’s
packaging system ensures farm-fresh quality, tenderness and taste for longer because it forms a skin, locking in freshness. The Kildare Heritage Town
brand uses only carefully-sourced beef and lamb carcasses, subject to Bord Bia’s Beef and Lamb Quality Assurance Scheme.
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Liffey Meats
Liffey Meats is ideally situated in the rich grasslands of Co. Cavan to take advantage of the supply of prime cattle from the surrounding countryside.
It boasts one of the largest, single-site abattoirs in Ireland and, with other sites in Carlow, and Galway, slaughters up to 155,000 cattle per annum.
Liffey Meats prides itself on adhering to strict quality policies and expanding its range of value-added products, providing convenience-led solutions
for retail and foodservice. Over the last 100 years, the company evolved from a traditional family butchery to become one of Ireland’s leading beef
processors, maintaining its ethos of customer satisfaction. Liffey Meats’ convenience unit manufactures a range of reformed, portion-controlled and
pre-packed products, including value-added products for own-label and private-label retailers and foodservice customers across Europe. Its convenience
foods include: hamburgers, grill steaks and retail-packed fresh meat. Liffey Meats’ brand, Sheelin, is a premium-quality meat named after a local area
of natural beauty. Liffey Meats says it has invested heavily in convenience food R&D, not only in meat technology but also in increasing packaging
sophistication and long-life products. Its development team is ready to work with customers to bring to market products that meet consumer demands.
M&M Walshe/Ribworld
Located in Fethard, Co. Tipperary, on an 8,500m2, British Retail Consortium (BRC) grade AA+
site, Ribworld enjoys international success supplying retailers, business-to-business, and
foodservice channels in Ireland, the UK, and Europe. Ribworld is a market-driven, premium-
brand company with a growing portfolio of consumer offerings to meet different occasions. The
company prides itself on its innovation, working with international brands such as Jim Beam,
Tony Roma’s, Men’s Health and Käfer. Ribworld specialises in sous-vide products (fully cooked
chilled and frozen), including pork ribs, pork fillets, pulled and shredded pork, beef, chicken,
turkey, beef brisket and a lamb range. Flavours available are:
BBQ, piri piri, hoi sin, bourbon, and chipotle, among
others, which have picked up prestigious prizes
including Gold at the UK Great Taste Awards
and Blas Na hÉireann (Irish Food Awards).
M&M Walshe also operates Callan Bacon, a
pork and bacon processing business in Co.
Kilkenny that commenced operation in 1924.
It has won over 33 food and business awards
from its modern, 5,300m2 plant. Callan
Bacon prides itself on its heritage of curing
and its long tradition in smoking using natural
wood chippings. Products include: gammon
joints; oven-ready products; sliced bacon; pork
products; marinated products and frozen ranges.
Moyvalley Meats
Moyvalley Meats is a family-run business, producing high-quality beef and lamb from its base in Co. Kildare.
Established in 1974, today the company employs 150 people and operates a fully integrated slaughtering and
deboning facility for prime beef and lamb that is British Retail Consortium (BRC) and Meat Processor Quality
Assurance Scheme (MPQAS) approved. It has a capacity to slaughter 2,000 cattle, and debone 500 tonnes of
beef per week. Located in the heart of Ireland’s beef-producing region, Moyvalley Meats has a loyal and long-
established supplier base, which, it says, guarantees the best and most suitable cattle supply all year round.
The company produces and distributes a wide range of quality meat products for some of the most discerning
customers around the world, with export markets in Northern Ireland, the UK, Europe, Asia and Africa. The full
range of beef products available in both chilled and frozen include vac-packed primals, manufacturing beef and
beef offal. It also produces fresh, whole lamb.
ISSUE 6 2018 25You can also read
