DAFM - Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food & non food uses

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Funded Projects

Generation of Functional Foods to Promote the Growth of Newly Identified Health Associated Microbes in the Gut
Incorporation of novel brewers' spent grain (BSG)-derived protein hydrolysates and blended ingredient in functional foods for older adults and assessment of health benefits in vivo.
Development of biofortification approaches for enhanced vitamin K content of foods: proof of stability, efficacy and sensory appeal
Functional foods for Optimal nutrition for healthier Ageing
Seaweed-Microbe Interactions to enhance bioactive yields for food applications
Opportunities for functional and bioactive protein ingredients derived from co-products of the Irish meat industry - Desk Study
The relation between the Human Milk Microbiome, Composition and Infant Nutrition
Innovative food structures to enhance the sensory experience, the nutrient profile and nutrient bioavailability for older people.
Enzymes for efficient milk oligosaccharide production.
Development of Fortified Blended Foods using fermented buttermilk/cereal
Foods solutions for replenishing disrupted microbiota in toddlers
Novel nutritional solutions to combat chronic malnutrition in the elderly
Dietary manipulation of microbiota diversity for controlling immune function
Mining marine materials for novel functional ingredients that modulate the immune response for benefit in inflammation and allergy
SMART FOOD- Science Based `Intelligent`/Functional and Medical Foods for Optimum Brain Health, Targeting Depression and Cognition
Mushrooms and Fungi, Functional and Life Enhancing Reservoirs
Beverage formulation/reformulation targeted at older population using in vitro assay to design whey protein structure for optimum glutathione (GSH) generation and increased antioxidant potential
Natural peptides to enhance food quality and safety
Developing budding yeast as a factory for production of the antioxidant ergothioneine
Marine Sourced Peptides for Glycaemic Management
Enzymatic generation of sialylated lactose from waste whey using marine-derived sialyltransferases
Fungal biofactories: Improved delivery of natural selenium from the cultivated mushroom (Agaricus bisporus)
Seaweeds as a source of non-digestible complex polysaccharide components for the development of novel prebiotic ingredients for the functional food industry
The anti-inflammatory and microbial modulating effects of marine derived laminarin and omega-3 fatty acids on inflammatory bowel disease in an experimental porcine model.
Profiling and Optimising chemical composition of red Sea Vegetables for enhanced bioactive yields
Beneficial effects of blackberry (Rubus) polyphenols on cardiovascular and metabolic health
Development of high protein bars as vehicles for functional ingredient delivery
Delivering processed meat products with health benefits
Translation of pharmaceutical drug delivery to nutraceutical delivery using invitro & in vivo techniques
Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food & non food uses
Enhancement of texture, flavour and nutritional value of meat products for older people
Technologies for the enrichment & recovery of novel bioactive ingredients from plant food processing wastes
Novel Food Ingredients for the elderly
Antioxidant and anti-inflammatory ingredients for health enhancement in the older population
Extraction and validation of antioxidant and anti-inflammatory ingredients from Brewers Spent Grain
Exploitation of the nutritive properties of safe Irish-grown milled oat and barley varieties as functional ingredients in new healthy food formulations
Protection of bioactive peptides using novel encapsulation technologies
Infant Nutrition for Programming the Gut Microbiota in Neonates
Targeting the glycome of the milk fat globule membrane for anti- infective properties
Functional and biomedical application of milk fat globule membrane (MFGM) based phospholipid rich fractions
Preventing Beer Spoilage in Lager Fermentations: Optimisation of the production of the antimicrobial defensin peptides in lager strains of yeast, a natural defense against beer-spoiling bacteria.
Low residual antigenicity and reduced bitterness casein hydrolysates.

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You are here: Home » Research » Funded Projects » Food » Functional Foods & Health » Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food & non food uses

Research Call	DAFM Reference	Lead(Collaborating)Institution	DAFM Award
DAFM National Call 2011	11F043	Teagasc (UCC, UCD, NUIG, ITT)	€1,433,532
Project Title: Exploration of Irish meat processing streams for recovery of high value protein based ingredients for food & non food uses
Project Coordinator: Dr Anne Maria Mullen
Project Abstract
Recovery of high value protein-rich functional co-products from meat processing streams represents an area of significant opportunity to enhance the economic performance and improve the environmental impact of the Irish meat Industry. ReValueProtein will capitalize on many potential opportunities to valorise meat processing secondary, by-product or waste streams. As there is no Irish based strategic initiative to support this exploitation, there is a pressing requirement for a nationally funded effort to support the meat industry in capitalizing on this opportunity. ReValueProtein is an ambitious project which brings together a multidisciplinary team [food chemistry, biosciences, tissue engineering, process (novel and pilot scale) technologies, consumer science, food and beverage technology] to generate technical know-how to develop functional co-products with applications in food, beverage, health and biomedical engineering. Intellectual property, protocols and products generated will have relevance across all of these sectors. The main activities fall under three key scientific pillars: Characterization of source materials (offal, blood etc), extracts and novel products; Processing of source materials to generate products (including assessment of novel process technology and working up to pilot scale production); Evaluation of applications: techno-functional (emulsification etc), health promoting, bioactive, bioavailability, tissue engineering. All of these are underpinned by analysis of consumer attitudes and preferences pertaining to sustainable processing and the products generated. While this is an ambitious project it is taking advantage of the facts that these streams are protein-rich and hold strong potential for extracting value and that it is well supported by a team of 17 PIs (with the specific expertise), technical staff, researchers and post-graduate students. A successful outcome will result in meat processors accessing higher value export markets with subsequent reduction in waste. While many of the source materials may currently have markets (Asian, Eastern EU) these tend to be lower value and also have a high carbon footprint associated with them. Short and medium/long term strategies are presented.
Final Report: Not available yet.