Food news: in the Works for 2018
The 2018 participants in the Food Works accelerator programme for food and drink start-ups run by Bord Bia, Enterprise Ireland and Teagasc have been announced. Nine companies making products as diverse as cold-pressed vegetable ice-pops, sheep's milk ice-cream and nutrient-rich drinks for new mothers have been selected.
Over the last five years the Food Works programme has worked with 76 food and drink companies to encourage innovative new product ideas, and support the growth of the sector on a global scale.
A third of those companies which have participated in the programme to date are already exporting around the world, with others now gearing up to do so.
Many of the new participants are developing products in response to the growing demand for healthier convenient options, including a range of nutrient-rich four-minute meal pots; a convenient, healthy stir-in sauce; chilled vegetable bites for children; a range of luxury health foods, and high-protein fibre bars. Others include lager-style beers and sheep's milk products such as yoghurt, ice-cream and sheep's milk powder.
The 2018 participants are: Caveman Grub, Galway, set up by Jac Keady, which produces luxury health food free from grains, gluten, dairy and sugar; Crosse Family Foods, Tipperary (who already supply to a number of artisan cheese makers) making sheep's milk products; FEED, Dublin, founded by Shane Ryan and making four-minute plant-based meal pots; Juspy, Limerick, owned by Leonie Lynch, making a post-natal drink for new mothers due to launch in March; Just Add…, Dublin from Patricia D'Arcy and John Callan, making pots of sautéed vegetables to add to pasta and egg dishes; Larkin's Brewing Company, Wicklow, founded by Cillian Fahey, a micro-brewery focusing on lager-style beers; Origin Clean Protein Bars, Kerry, founded by Niall Harty and producing 100pc natural high-fibre protein bars; Veggie Heroes, Dublin, founded by Aileen Cox-Blundell (of the popular Baby-Led Feeding blog and recipe book), currently developing a range of chilled vegetable bites for children; and Wellnice Foods, Limerick, founded by nutritionist, BJ Broderick, and engineer, Trín O'Brien. Their first product, Wellnice Pops, is a range of healthy ice-pops made exclusively from cold-pressed vegetable and fruit juice.
For more details on the scheme, see foodworksireland.ie.
GET HOOKED INTO SLIGO
The latest addition to the eating options in Sligo town is Hooked, opened by owner Anthony Gray (of Eala Bhán) and head chef Joe McGlynn towards the end of last year. The interior features hooks from Gray's father's butcher's shop in the town and 'meat memorabilia'. hookedsligo.ie
SPICY NEW YEAR
Arun Kapil of Green Saffron, purveyors of all things spicy, is hosting a tasting evening at Marlfield House on Thursday February 8, (€47pp, marlfieldhouse.com) and a three-hour master class in the Kilkenny School of Food in Thomastown on Saturday, February 10 (€50pp, schooloffood.ie).
CHEF SWAPS AT ANIAR
Among the chefs scheduled for the Chef Swap programme at Aniar in Galway this year are Danni Barry of the newly opened Clenaghan's in Aghalee, Co Antrim, on February 9 and 10, and Amanda Cohen of Dirt Candy in NYC on April 6 and 7. From €65pp for six courses. aniarrestaurant.ie