Glanbia focuses on nutrition innovation
innovation centre, a key part of its strategy for growth in higher
value ingredients.
The 1265 square metre site, operating since September last year, will be expanded by a further 700 square metres in October with additional scientists.
"Innovation is at the heart of Glanbia's growth strategy and our agenda is based on the continued development of health-based functional foods and ingredients with a nutritional emphasis, both dairy and non-dairy," said Glanbia managing director John Moloney.
"The protection of intellectual property is also crucial to the success of this agenda. All our research is based on a close study of consumer lifestyle changes and the need for efficient nutrition, and ensures that innovations are commercially relevant."
The innovation centre includes specialist laboratories, a pilot plant, sensory analysis facilities and a research library. It will involve an investment of over €15m over the next four years, supported by Enterprise Ireland.
The firm already has an innovation centre in Idaho, USA, which offers specialist whey protein extraction technologies.
In recent months, Glanbia has also established a Scientific Advisory Committee, chaired by Professor Gerald Fitzgerald of University College Cork, to provide regular collaboration between Glanbia and the international research community.
