FUSION project to enhance a company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers

Research output: Book/ReportCommissioned report

Abstract

This strategic project has brought fresh ideas, an added value focus and enhanced technical standards to a company’s new egg breaking, pasteurisation and packing facility. The project aims were to enhance the company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers. Evidence of achievement exists in the form of new liquid egg white and whole egg products in 500 and 1000 ml bottles, market intelligence, product functionality data and recipes, an expanded food manufacturing, service and retail customer base, including Musgraves, Dunnes and Tesco, and documented HACCP/food safety management systems and Standard Operating Procedures in line with BRC issue 6 requirements. The knowledge resulting from the project has helped identify new customers, highlighted the need for a technical person in high risk liquid egg production and laid the foundation for BRC issue 6 accreditation.
LanguageEnglish
Number of pages12
Publication statusPublished - 4 Apr 2014

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Innovation
Retail
Food manufacturing
Egg
Management system
Market intelligence
Accreditation
Management standards
Safety management
Added value
Food safety
Functionality
Technical standards

Keywords

  • Technical standards
  • Product development
  • Pasteurisation
  • Liquid egg

Cite this

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title = "FUSION project to enhance a company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers",
abstract = "This strategic project has brought fresh ideas, an added value focus and enhanced technical standards to a company’s new egg breaking, pasteurisation and packing facility. The project aims were to enhance the company’s innovation and production capabilities in order to bring new liquid egg products to Irish food manufacturing, service and retail customers. Evidence of achievement exists in the form of new liquid egg white and whole egg products in 500 and 1000 ml bottles, market intelligence, product functionality data and recipes, an expanded food manufacturing, service and retail customer base, including Musgraves, Dunnes and Tesco, and documented HACCP/food safety management systems and Standard Operating Procedures in line with BRC issue 6 requirements. The knowledge resulting from the project has helped identify new customers, highlighted the need for a technical person in high risk liquid egg production and laid the foundation for BRC issue 6 accreditation.",
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