You know milk and cheese are rich sources of calcium. You probably also know that calcium can be mined in the ground. But it also comes from the sea - not a lotta people know that, as Michael Caine might say.
In Bantry Bay, off Castletownbere, a company called Marigot harvests a rich source of calcium - the skeletons of seaweed - and turns it into a product called AquaMin.
The harvesting of calcium for use in animal feed compounds has been going on for more than 10 years but it has only been gathered for human consumption since the mid-1990s. Its advantages over other calcium products, Dr Lawlor explains, is that it also contains magnesium carbonate and trace elements of boron.
Even in high concentrations, it has a neutral taste. This is unlike calcium from the ground, which can be grainy in high doses, or calcium from milk, which can give a lactose taste.
Marigot exports AquaMin to Europe, parts of Asia and Mexico and now is looking at the US and Japan.
AquaMin was one of a range of food ingredients from Irish companies on display at the Food Ingredients Exhibition (FIE) in London last week. The exhibition is the largest gathering of food ingredients suppliers and food ingredients manufacturers in Europe and is held every two years. It sets trends for new and innovative products in the marketplace and companies attending get to see the latest developments in the sector.
Ingredients are now a major part of the Irish food industry. Exports were worth €1.6 billion (£1.3 billion) last year, according to Bord Bia chief executive Mr Michael Duffy. That was an increase of 5 per cent on the previous year and the trend is set to continue, he says. "Ireland is regarded as a sophisticated and international supplier of innovative dairy-based ingredients, components for ready meals and meat ingredients, as well as a diverse array of products for the industrial, retail and food service markets."
With the emergence of the functional foods concept - the concept that, apart from giving you energy and keeping you alive, certain foods make you healthier - food ingredients have become a really sexy subject. These are products such as Actimel or Glanbia's just-launched Everybody.
The Glanbia stand was one of the most popular at the exhibition, offering free bone-density tests to interested visitors, to emphasise the importance of calcium and other minerals in promoting healthy bones and, in the process, to promote another of its calcium complex products, trucal.
Trucal is used in products such as breads, yoghurts ane orange drinks, and is produced in conjunction with a company in Kansas. Their work on the development of this product is probably more advanced than any dairy company in the world, according to Mr Barry Brennan, Glanbia's manager of food ingredients.
The Minister of State with responsibility for food, Mr Noel Davern, attended the show.He believes functional foods will be a market driver in the coming years, as well as changing lifestyles and, with them, the increased requirement for convenience and ready foods.
"Research and development is vital, and will ensure Ireland continues to develop its role and capability as a leading ingredient supplier in Europe," he says.
An example of this is Dawn Farm Foods in Naas, Co Kildare.Part of the Queally Group, Dawn is probably the biggest producer of specialist cooked meat components/ingredients in Europe.
"We develop bespoke products for major manufacturers throughout Europe," managing director Mr Larry Murrin explains. "We sell our developmental and production capability and try to get the message to major manufacturers that if they want to source any aspect of cooked protein, that is our business."
"Centre plate" items Dawn supplies include meats for all Findus ready meals, toppings for Pizza Hut pizzas and fillings for Tesco chilled sandwiches.
"Food safety is a business imperative at this point in time," Mr Murrin says. "While it won't necessarily confer competitive advantage, it will be a critical success factor in the eyes of any potential customer."
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