FUSION project to bring specialised dietary bakery products to the Irish and UK markets

Research output: Book/ReportCommissioned report


This strategic project contributed to gluten-free bakery business growth and continuous improvement within a company. The project aims were to enhance the company’s nutrition capability, and its production and new product development procedures, in order to bring specialised dietary bakery products to the Irish and UK markets. The knowledge transferred in gluten-free product formulation, nutritional science, new product development systems and BRC technical standards, has helped to underpin major strategic business objectives towards establishment of a dedicated gluten free-bakery production facility and sales growth from existing and new gluten-free products, whilst strengthening the company’s brand position in Ireland. Furthermore, bakery production procedures have been improved, stage gate product development procedures have been implemented, sales of new gluten free biscuits, breads and scones have been realised, and a pipeline of new product development projects established, including “Special Edition” gluten-free mini cakes.
Original languageEnglish
Number of pages12
Publication statusPublished - 23 Oct 2013



  • Production function
  • Product development
  • Bakery products
  • Gluten free

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