FUSION project to embed a food science and technology capability within a company, and to develop and launch new high quality chicken products

This innovation project brought a higher level processing capability to the company for the manufacture and supply of gluten and allergen free, formed and reduced salt chicken products, whilst establishing accreditation of technical standards to BRC issue 7 requirements. The project aims were to embed a food science and technology capability within the company, and to develop and launch new high quality chicken products for the Irish market. Evidence of achievement exists in the form of established gluten free and formed chicken product operations, Grade A accreditation under BRC issue 7 of new gluten free and formed chicken product manufacturing operations, sales from 8 new food service range products, and a range of trialled Kosher, salt and chilli and red Thai goujons, and Mexican and BBQ sauce product prototypes. The knowledge resulting from the project has helped service customers, pelletise all fills for filled products, source alternative supply of ambient wraps in Ireland, remove allergens and reduce salt in products, contributed to quality control and quality assurance roles within the company, and strengthened the management team through the graduate’s appointment as technical manager.