08 Dec 2006

"To eat is a necessity, but to eat intelligently is an art" - International Forum

Is eating merely a necessity or is it  more than that?  Future trends in functional foods and ingredients can impact on our health and lifestyle, and just how this might happen is one of the topics for discussion at a major international Forum titled "Intelligence in Foods" which convenes today (8 December 2006).
 
Organised by the Alimentary Pharmabiotic Centre (APC) based at UCC and Teagasc, Moorepark, the Forum has attracted speakers of international standing and will be opened by Ms Mary Coughlan, TD, Minister for Agriculture and Food.  "The goal is to develop Ireland as an internationally recognised centre of functional food development and manufacturing. By working together, the research community in Ireland can succeed in realising the significant market opportunities available in the functional foods sector." said the Minister.

Professor Jose Ordovas, Director of the Nutrition and Genomics Laboratory at the USDA Human Nutrition Research Centre on Aging at Tufts University, USA will discuss "intelligent food" - how designer foods can be developed to prevent cardiovascular disease using nutrigenomics, the science behind tailoring diet to an individual's genetics to stave off disease.
 
How worldwide consumer trends, attitudes and behaviour, are driving demand and innovation in functional foods and beverages, will be discussed by Dr Elizabeth Sloan, President, Sloan Trends and Solutions Inc., a Californian-based consulting firm.  She will identify areas for growth and market gaps, and showcase innovative products, ingredients and novel approaches to potentially solvable health and nutrition issues.

The unlikely discovery that a tomato extract had the potential "to thin the blood" is an intriguing story which will be told by Dr Stephen Franklin, founder of Provexis PLC. Tomato extract can reduce the risk of  heart attack and stroke, and it has led to a new functional food in supermarkets throughout the UK.
 
 "Food, health and education are the three most important ingredients in our lives. The APC is intimate in each of these. This Forum exemplifies our commitment to interact with the Irish food industry and share our expertise," said Professor Fergus Shanahan, Director, APC.  He will emphasise the strong science and innovation base available at UCC and Teagasc, Moorepark to support industry developments in the functional foods area.

Dr Liam Donnelly, Director of Food Research at Teagasc, who will welcome key decision-makers from the Irish and international food industry, regulatory bodies and leading scientists to the Forum said  "There is now a real momentum behind functional foods research in Ireland, and a common strategy between industry and public institutions is beginning to emerge.  Teagasc is giving a high priority to this research area and is currently making major new investments in programmes, staff and facilities."

Other key contributors include Professor Albert Flynn, UCC who will discuss regulation of health claims, Professor Ted Dinan, UCC who will address the issue of food and mood, and Professor Paul Ross, APC and Head of Biotechnology, Teagasc, Moorepark, who will speak on intelligence in milk.

The Forum takes place on Friday, 8 December at the Conference Centre, Teagasc Moorepark, Fermoy, Co. Cork. The APC is a Centre for Science, Engineering and Technology (CSET) which is funded by Science Foundation Ireland (SFI).  Its mission is to link science and society through excellence in research, education and outreach in gastrointestinal health.

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