Teagasc: A taste of the future for food analysis

The Irish food industry had an opportunity to take a first-hand look at some of the advanced analytic services available to it at the Teagasc Food Innovation Gateways event in Moorepark, Cork last week.

The event included presentations by national and international experts outlining the role of advanced analytical methods in guaranteeing the quality, safety and traceability of foods in order to comply with legislation and meet rapidly changing consumer demands. It also provided a unique forum for face-to-face interaction between key researchers and leading food industry representatives on the future of food analysis.

"This event is one of our many channels of engagement with the food sector," says Declan Troy, assistant director of research at Teagasc. "Precise measurement within the food industry must be accurate, easy and timely in order to underpin the safety, quality and integrity of our food. Teagasc is a world leader in developing, validating and applying state-of-the-art analytical techniques, not only for the sector, but also for regulatory bodies.".

The panel of speakers included Iain MacLaren Lee of Oxford Nanopore Technologies, a specialist on the application of genomics in the fields of agronomics and food; Rupasri Mandal of the Metabolomics Innovation Centre, Canada's National Metabolomics Laboratory; Kathy Ridgway of Anatune, with specialist knowledge on automation of sample preparation protocols and alternative extraction techniques; Martin Danaher of Teagasc, an expert in residue analysis and co-ordinator of Ireland's National Food Residue and Veterinary Drug and Feed Additive Databases; and Katrina Campbell, a principal investigator at the Institute for Global Food Security at Queen's University Belfast.

DNA sequencing

Key Teagasc researchers showcased the organisation’s latest analytical technology portfolio which includes residue monitoring, flavour chemistry, analysis of food-derived carbohydrates, food bioactive characterisation, next-generation DNA sequencing, food surfaces and structures, and high-protein powder characterisation.

Each of these has particular applications for the Irish food industry and the development of new food products, according to Dr Olivia McAuliffe, principal research officer with the Teagasc Food Research Centre.

For example, Teagasc has extensive expertise in the area of residues analysis and provides analytical capabilities for the detection of nearly 200 residues in food using its suite of analytical tests.

“There are certain substances such as antibiotics and hormones which are banned from food,” says Dr McAuliffe. “The residue analysis service tests for these and helps ensure that food is safe for the market.”

The flavour chemistry facilities include state-of-the-art gas chromatography detection systems, with various automated discrimination techniques specifically tailored for the analysis of aromatic compounds. These can be used by food companies for the development of products with aroma and taste profiles designed to suit specific markets.

Teagasc has extensive carbohydrate chemistry capabilities and expertise. “These are derivatives of sugar and some of them can drive healthy bacteria in the gut,” McAuliffe explains. “There are proven health benefits to having good gut flora.”

Bioactive compounds

These are not the only bioactive compounds for which Teagasc offers a service. The analytical capabilities at the Nutraceutical Research Facility at Teagasc Ashtown provide services and expertise in relation to bioactive compounds from marine, meat and terrestrial plant sources.

“Bioactive compounds offer some form of health effect,” she says. “For example, some products advertise that they contain plant stanol esters which have a cholesterol-lowering effect. We can help companies look for other compounds with healthy effects. We could look for compounds with a satiety effect which could make people feel full and help tackle obesity.”

Food technologists need to know how the introduction of another ingredient will affect both the product, the process and the equipment they use

The Teagasc Next Generation DNA Sequencing Facility comprises several DNA sequencers based at Teagasc Food Research Centre, Moorepark. It can be used to mine the gut microbiota for probiotics and to investigate the interplay between diet and the microbiota and health. It can also help to identify food contaminants and their entry point into the food chain.

“This is really useful for tracking and tracing food-form disease outbreaks,” says McAuliffe. “We can trace an outbreak right back to its original source.”

The food surfaces and structures service offers state-of-the-art approaches to understanding the surface-active behaviour of food ingredients, the structures formed during their production, and how these impact subsequently on food quality. Knowledge of food ingredient surface activity can be successfully applied to improve formulation, stability, troubleshooting and product development strategies.

“Food technologists need to know how the introduction of another ingredient will affect both the product, the process and the equipment they use,” McAuliffe adds. In addition, some molecules can interact with other ingredients in unexpected ways and Teagasc can assist food product developers either in harnessing this or avoiding its consequences.

Sensory food science

Teagasc also participates in and co-ordinates the Sensory Food Network Ireland. The network brings together experts in all areas of sensory food science from 10 research institutions throughout the island of Ireland. It combines all existing sensory services, expertise and capabilities in the country, and works as a single unit to address identified industry needs.

The network actively encourages and facilitates collaboration between industry and research groups and supports the food and beverage industry in new product development, product matching, flavour development and enhancing understanding of consumer behaviour within specific market segments.

“We hold two Gateway events each year,” McAuliffe concludes. “This one showcases our analytical services in a conference-style setting, with Teagasc researchers available to demonstrate them. The other event takes place at our Food Research Centre in Ashtown, Dublin, and focuses on novel processing technologies. The overall Gateways initiative is aimed at promoting opportunities for the food industry to engage with Teagasc more easily to exploit opportunities arising from our research outputs and to access our know-how, expertise and infrastructure in a more efficient manner.”