Food
What milk makes
What milk makes Visitors to the 81st Virginia Show were treated to a visual display by Teagasc researchers that unveiled the numerous products ensuing from the processing of raw milk. Presented by researchers Jonathan Magan, Conor Fitzpatrick and Liam Kelly of the Teagasc Food Chemistry and Technology Department, Moorepark, their presentation centred […]
23 August 2024
Discover the Art of Fermentation: Teagasc launches new training course ‘Introduction to Fermented Foods’
Discover the Art of Fermentation: Teagasc launches new training course ‘Introduction to Fermented Foods’ Are you fascinated by the world of fermentation? Do you aspire to create your own fermented foods like kombucha and water kefir? Teagasc has launched a new training course designed to equip food producers and enthusiasts with the […]
24 July 2024
Western diets pose greater risk of cancer and IBD – APC study finds
Western diets pose greater risk of cancer and IBD – APC study finds Western diets pose a greater risk of Inflammatory Bowel Disease (IBD) and colorectal cancer, according to a milestone review of what people eat around the world. The study of six prevalent diets has examined how what we consume impacts […]
18 July 2024
Livestock an important part of our overall food system – Teagasc Director
Livestock an important part of our overall food system – Teagasc Director The benefits of livestock inclusion in the overall food system were outlined by Professor Frank O Mara, Director of Teagasc, on the recent Signpost Series webinar titled: ‘Cultivating a sustainable future for Irish agriculture’. Joining host Mark Gibson, Head of […]
15 July 2024
Looking for alternative ways to preserve processed meat products
Looking for alternative ways to preserve processed meat products Processed meats encompass a variety of products, including deli meats, bacon, sausages and other cured meats. Nitrites and nitrates (E 249-252) are typically added to these products because they help preserve the meat by preventing the growth of harmful bacteria like Clostridium botulinum, […]
29 April 2024
Bread for success
0 Bread for success Research at Teagasc Ashtown’s Food Quality & Sensory Science Department is examining ways to attain balanced breads that are both nutritious and delicious. It can be challenging to achieve a perfect balance between a bread that’s high in both nutrients and in technological quality — i.e. in terms of […]
3 April 2024
The Irish Raw Milk Microbiome Map
0 The Irish Raw Milk Microbiome Map A study led by Dr. Min Yap reveals that the microbial composition of raw milk is significantly influenced by seasonal, geographical, and climatic factors, offering insights for predicting raw milk quality and safety. The microbial composition of raw milk is shaped by various factors that either […]
2 April 2024
The Food Waste Charter: Reducing food waste across the supply chain
The Food Waste Charter: Reducing food waste across the supply chain Ciara McDonagh writes about The Food Waste Charter, a voluntary initiative, aiming to reduce food waste across the entire food supply chain through improved monitoring, measurement, and reporting, with businesses committing to waste reduction efforts. The Food Waste Charter is a […]
22 March 2024
Using algae to bring relief for IBD patients
Using algae to bring relief for IBD patients Inflammatory Bowel Disease (IBD) is a serious disease that causes prolonged inflammation and damage to the human digestive tract. More than six million people suffer from IBD globally, for whom the disease can be very painful and disruptive, and in some cases may even […]
14 March 2024
Hot or cold, how do you take your milk?
Hot or cold, how do you take your milk? A recent study by Teagasc examined how the temperature of milk we drink affects its digestion in the stomach. The researchers used a laboratory system to mimic the digestion of whole milk and applied medical imaging techniques (Magnetic Resonance Imaging or MRI) to […]
13 March 2024