Food for Health Ireland (FHI) unites world-class science and industry expertise to improve health through innovation in food. Its purpose is to identify novel ingredients coming from milk to develop functional food ingredients that will offer health benefits to consumers.
FHI links world-class academic research with industry vision for the potential of successful market innovations. The industry-focused research strategy within FHI includes the identification, development and exploitation of novel milk-derived bioactive compounds for improving health and wellbeing. FHI also provides a pipeline for the development of new functional food ingredients and products with validated health benefits for consumers.
The FHI approach is to work with Irish food industry partners and in close connection with scientists. FHI has built a unique bridge between high-class research organisations and industry needs.
FHI also provides a contract research facility for small and large global food companies utilising our competencies, resources and technologies. This service provides a gateway to academic research in Ireland and supports open innovation. FHI has completed over 30 projects of this kind since 2008.
- Technology and healthy cheeses
- Infant nutrition
- Appetite modulation
- Glycaemic management
- Performance nutrition and healthy ageing
Research performed by:
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork
- University of Limerick
- University College Cork
- Dublin City University
- NUI Galway
- Maynooth University
- University College Dublin