Ireland gives boost to marine functional food research
The Irish government is investing EUR 5.2 million in marine functional food research under its Strategy for Science, Technology and Innovation 2006-2013 (SSTI) and the Food Institutional Research Measure (FIRM). The new multidisciplinary Marine Functional Food Research Initiative (MFFRI), involving five universities on both sides of the Irish border, will be coordinated by the Irish Agriculture and Food Development Authority, TEAGASC. Collaborating with food companies, food ingredient suppliers, seafood processors and biotechnology firms, researchers identified three key research areas that the new initiative should now focus on: - use of fish processing waste; - sustainable exploitation of underutilised species of fish and seaweed; - development of value-added products from aquaculture. 'Both the Marine Institute and the Department of Agriculture, Fisheries and Food see the need for new ways of thinking and diversification into new markets in the seafood sector,' Irish Agriculture Minister Mary Coughlan said at the launch of the initiative. 'Ireland has both the natural resources and the expertise to become significant contributors in the new and expanding market for marine functional foods and food ingredients. This is why our two organisations have agreed to co-fund significant research in this new and exciting area.' 'This initiative recognises the potential of marine functional foods - which give health benefits as well as tasty eating - as identified through the consultation process around SEA Change - a Marine Knowledge, Research and Innovation Strategy for Ireland,' said the CEO of the Marine Institute, Dr Peter Heffernan. 'Our aim is to create a strong interdisciplinary research team, capable of exploring marine animals and plants as a source of materials for use in functional foods.'
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