News
A new Italian study shows why cheese made from milk from cows who feed from pastures in the summer is superior using a technique called “metagenomics”.
While the market is relatively stable now, what isn’t as stable is the relationship between farmers and governments across Europe. The Netherlands is the world’s 2nd biggest exporter of dairy products by value and its dairy industry is a source of great national pride. However there have been major farmer protests since summer 2022 after […]
Enter our summer competition to win a £250 voucher to eat at the restaurant of your choice. Whether it was an amazing gourmet meal at a fine dining restaurant or an awesome cheese toastie at a market stall, we want to see your pictures!
Cancer treatments have been progressing well in recent years, but can be hindered by drug resistance in cancerous cells.
This study concludes that the concept of 3-D printing has made it possible to construct food products according to one’s personalized nutritional requirements.
Bacteria from cheese was isolated and found to be effective at inhibiting the growth of pathogenic bacteria associated with tooth decay.
The research showed that higher dairy intakes are linked with improved iodine status
Origin Green is the worlds’ only national food and drink sustainability programme. This week Ingredient Solution joined this innovative initiative.
Study finds that adding additional dairy foods to the diets of older adults in aged care reduced their malnutrition risk
The gut-brain axis has been potentially proposed as a link between the intake of fermented dairy foods, such as cheese yoghurt, and depression.
A study published in January 2023 indicates that consuming more than 2 servings of dairy products per day is associated with a reduction in the risk of being overweight or obese.
The Bord Bia Export Performance and Prospects 2022 — 2023 report looks at all elements of the Irish food export market. This is a quick look at the dairy industry findings in that report
Researchers at Peking Union Medical College in China conducted a Mendelian randomization (MR) analysis based on earlier studies conducted in Europe with over 450,000 participants.
Do you want to win a Christmas Hamper? Can you think of a quiz question with a Food and Drink theme. Enter your question in the form at the bottom of this page before 15th December 2022. Winner announced on 16th December. Jump to Entry Form >> To spice up our Quizmasters’ selection […]
The company’s increased score derived from their performance environmentally.
Bord Bia published a whitepaper in June 2022 entitled “Irish Foodservice Forecasts and Outlook”. This is a brief look at what it contains.
The management team from Ingredient Solutions really enjoyed meeting their colleagues at our new parent company and making plans for our future together.
RUPP AG, headquartered in Hörbranz, announces the purchase of Ingredient Solutions Ltd
Meet Ian Galletly. Ian is the Managing Director of Ingredient Solutions, guiding the company and keeping it on track to achieve an incredibly high level of service to our customers.
Where to start? It is fair to say the last year has been the most volatile period of dairy pricing in living memory – nothing compares to the dramatic rise of dairy prices over the last year and it doesn’t look like the trend will be reversed any time soon
Managing Director Ian Galletly and Sales Director Gary Davies were at Gulfood this week. Gulfood is the world’s largest annual food and beverage trade exhibition and takes place at the Dubai World Trade Centre.
Beer cheese originated in Kentucky in the 1940s and is traditionally a cheese spread made from either a processed cheese or a cheddar combined with beer for flavour and texture. It is enjoyed with crackers as an appetizer. It has seen growth in popularity in recent years.
A 2021 Danish study that looked at the impact of dairy foods on heart health found that including cheese in the diet did not impact on the health of the heart.
Cheese is a must at any event, but shared cheese platters and cheeseboards have become more difficult in recent times. Jarcuterie, Charcuterie Cups and Mini Cheese Plates can look incredible. Check out some of our favourites in this inspiration gallery.
Several studies have found that including cheese and red wine in the diet in moderation can help to decrease the chances of cognitive decline and Alzeimers Disease.
These are some great cheese and wine pairings to enliven your tastebuds and impress your guests.
We have been awarded the EcoVadis Platinum Medal for sustainability, putting us in the top one percent of businesses
This month Bord Bia released their research on the future of frozen food in the UK. This is a brief summary of the findings.
A Swedish study examining dairy intake and its effect on heart disease was published in September 2021.
In a new report published this week in the Nutrition Bulletin, dairy foods are shown to play an important role in a change to a healthier and environmentally sustainable diet for higher income economies
The Siemens white paper, Cybersecurity in the dairy and soft drink industry, looks at international regulations and minimising risk for businesses. This is a brief summary of its content.
Manufacturers of foods which make claims regarding health benefits could find themselves subject to medical regulation. We take a look at a new Whitepaper by leatherhead research which examines this subject.
We look at a recent white paper by Spoonshot that makes predictions for 2022.
New dietary guidelines for the over 65s were published this month by the Food Safety Authority of Ireland. Over 65s are the fastest growing age group in Ireland, having increased by 19% in the 2016 census to some 630,800 people (13.8% of total population). The 10 nutrients examined with a full set of recommendations are […]
Recent research conducted by Deloitte shows some interesting trends that have developed over the past year. We take a look at what their findings were.
Happy New Year to everyone – we hope you enjoyed some calm over the festive period after an extremely turbulent year. 2020 is certainly a year that will be remembered for generations
How and when businesses must substantiate sensory claims made in product marketing
An Irish study found that Irish people who eat a lot of cheese do not have higher cholesterol levels than those who don’t. The scientists also found that higher dairy intake was associated with lower body mass index
Blockchain is the digitisation of the supply chain to provide precise traceability. We look at this emerging technology.
We might not be able to travel there ourselves at the moment, but our delicious Yellow Road Cheese is in the Bahamas.
The study is a first-of-its-kind large scale analysis that connects specific foods to later-in-life cognitive acuity. Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life.
It is not mandatory under current or new legislation to provide an origin statement for most food products, but there are certain situations where that information must be provided.
A festive cheesecake is a great dessert that can be made ahead of time and will delight your guests or customers.
The team at Ingredient solutions were delighted to see our cheese “Approved” on James May’s official Facebook page
Research published 28th September 2020 in the BMJ suggests that eating dairy products can lower the risk of bowel cancer by almost 20%.
The coronavirus pandemic has shown the food industry new innovations and technologies that might benefit them in their recovery and in living with Covid-19 in the coming months.
At the online World Congress on Osteoporosis, Osteoarthritis, and Musculoskeletal Diseases in August researchers showed how dairy products are beneficial to the health and development of bones and muscles.
We have collected together a wide variety of analyses and predictions to share with our fellow industry professionals. This selection is looking at predictions for the food service industry.
In this article we look at the changing food habits and demands of consumers and how businesses can adjust to the “new normal”.
We continue our series of posts looking at the predictions for the food industry in the shadow of Covid-19. We have gathered a series of articles and reports that examine the future of packaged foods and how consumer demand changes which were brought by the crisis
In our series of posts which look at the predictions and trends being formulated in the current era of Covid-19 we look at the international picture.
The Covid-19 pandemic has caused a huge shift in the market and analysts are still crunching the data to predict future trends. These are some of the recent analyses.
With many businesses reopening there is uncertainty as to the long term impact that Covid-19 will have on the food trade. This Bord Bia (The Irish Food Board) Report examines the predictions and emerging trends.
Vulnerability of the food supply chain and how to assess known and unknown risks is one of the hottest topics in the international food industry.
In this, the second of our series of items about how to avoid Supply Chain Disruption we have two more detailed whitepapers to share with you. The first is by BSI and the second is a paper put together by Deloitte.
These are the first of a number of posts linking to whitepapers. We will be publishing more over the coming weeks and gathering together a large number of white papers on the future of food and the legacy left in the wake of Covid19.
Cork scientists working in collaboration with Italian scientists have conducted a study into how much beneficial LAB probiotic bacteria we have in our guts and discovered that most were found in individuals who consumed cheese and yoghurt regularly.
Take part in our business poll and discover the key trends in this unprecedented era.
We are currently offering a free trial for wholesalers who wish to test this great new product’s appeal to their customers.
Every step has been taken to protect our family of employees whilst producing the best quality ingredients for our diverse base of customers in this unprecedented time.
New Irish research has shown Vitamin D to be vital in fighting respiratory infection. We look at that new research and other studies which indicate that including cheese in the diet may help our bodies to combat Covid-19.
As the world responds to the Covid19 crisis, we look at the effects on the food industry and our own business.
Have you heard of the In Flight Cheese Plate Challenge on Instagram?
Eating cheese was found to lower risk of stroke
It’s a busy day for dairy market news so let’s have a look at some of the stories making headlines.
Congratulations to Bernie Ahern who achieved the Irish Exporters Association (IEA) Certificate in International Trade this week.
A cheeseboard after a meal is a delicious way to finish a meal and it is also very good for your teeth. It is a great alternative to carbs and also acts preventatively against cavities. So why is cheese so great for your teeth?
Researchers at Kobe University in Japan have discovered that that LH dipeptide, a constituent of blue cheese may be beneficial for mental health.
2019 has been an eventful year at Ingredient Solutions Ltd and it was great to celebrate it at our Christmas party. We are looking forward to further success in 2020.
With Christmas fast approaching the risk of hangovers is increasing so you’ll be delighted to learn that new research has pointed to a natural effective cure.
Cheese Tea, or naigai cha, has taken Asia by storm and we wonder could it become the next big thing in European cafés?
Bord Bia, the Irish Food Board, conducted conducted extensive consumer research in cheddar cheese buying habits. This is a summary of the findings.
Research carried out in the University of Pennsylvania indicated that damage caused by salt may be offset by a diet which contains cheese
Mukbang is a new viral trend in social media and involves people shooting and posting videos of themselves eating.
There have been a couple of articles ranking the healthiness of different cheeses over the past week this is a summary of them.
It’s national burger day in the UK so we had a look at some cheesy burger research and, as we thought, cheese is consistently the favourite burger topping.
“Cheeeseboarding” has become Instagram’s latest artistic trend – vote for your favourite here
A recent analysis of the Australian cheese consumer may offer insight to consumers in other markets. It shows that grated/shredded and sliced cheese are driving growth.
Marc Veyrat of La Maison des Bois has requested to be removed from the Michelin Guide following a row over the cheese that was used in his Souffle.
New research showed that eating a diet rich in dairy products reduced the blood pressure of overweight middle-aged men and women.
Cheese ingredients were contained in most of the top dishes in research conducted by Gousto into instagram’s favourite foods.
Eating dairy products, especially cheese and yogurt, was found to protect against premature death from any cause, according to researchers.
Italian researchers conducted a trial on 30 hypertensive adults over a 2 month period. They concluded that Grana Padano Cheese may lower blood pressure
Cheese has been part of the human diet for milenia, but new research shows that it was not only a food for the wealthy.
After 9 hours of walking the streets of London the Penzance Pasty Posse arrived at the finish – exhausted but triumphant!
Cheese brings people together, but things have moved on from the cheese and wine parties of the 1980s. Now it’s an important part of the growing food tourism industry.
Research into adaptive divergence of fungi has revealed the genetic history of blue cheese and found it to differ from the popular belief that it was caused by fungi in caves.
Cheese allergies are most prevalent in ripened cheeses and the researchers looked closely at the microbial communities that develop in the cheese rinds.
This Bord Bia presentation highlights the challenges faced by frozen food manufacturers to break down preconceptions about frozen foods.
Despite the growth of the vegetarian and vegan food sector – 14% of Brits consider themselves “flexitarians”: while they consume meat occasionally, their diet is mainly meat free. This is twice as many as pescatarians, vegetarians, and vegans combined. YouGov’s latest white paper “Is the future of food flexitarian?” looks at how cooking habits and […]
A recent University of Alberta study shows that contrary to associations people make with high fat content, cheese may help to control blood sugar levels.
The study was published on 28th March 2019 and is part of a consumer marketing campaign being conducted by AHDB with Dairy UK, and looked at people’s responses to different food options.
International research published in October 2018 found that moderate consumption of cheese and other dairy products may help to protect against type 2 diabetes.
Cheese In Surround Sound – An experiment that has taken place in Switzerland. The results have been published after 6 months of exposure to a variety of sounds and styles of music.
A recent youGov poll revealed that on a classic four-sided box grater, the vast majority, 84 per cent of Britons use the side with the medium raindrop-shaped holes – in precise culinary terms this isn’t actually considered grating, but shredding.
The aim of this research was to examine cheese consumption in Irish adults and to determine its association with healthy eating, consumption of other foods and food choice attitudes. Analysis of food choice attitudes, sociodemographic information and consumption patterns was completed using the data from the National Adult Nutrition Survey Teagasc is the Agriculture and […]
It has been another drama filled period in the dairy industry. Thankfully we seem to have got over the worst 2018 threw at us but who knows how 2019 will play out?
There was a major announcement of a merger between the Irish co-ops Lakeland and Lacpatrick. The two co-ops are based around the border region and have a combined 3,200 milk suppliers with an overall pool of 1.8bn litres. This will make the new merged co-op the second biggest in Ireland after Glanbia. As both co-ops […]
Catherine’s role is Technical Assistant and she is one of the newer members of the Ingredient Solutions team. Catherine recently graduated in Food Science and Innovation at WIT and is motivated, positive and enjoys working in a team. Catherine says, “I always see the good in every challenge that approaches me as they can lead to opportunities to learn more.” She is looking forward to focusing on the areas that she can control and learning how to perfect them.
Ted is the Factory Manager, he is the man that keeps everything running smoothly, supporting production and technical operations. He ensures that all the machinery within the factory functions at maximum efficiency and is properly maintained.
Suma has worked for Ingredient Solutions for two years as Technical Manager – leading the technical team. Before working for Ingredient Solutions, Suma worked in Asia, the Middle East and Europe and has over twenty years experience in management and leadership in food and other industries.
Pina is our UK Sales Support Administrator and has worked for Ingredient Solutions since 2012. She works alongside Gary Davies and the sales team providing them with sales information and supporting the team especially when they are on the road. Pina works remotely for Ingredient Solutions from her base in Luton in the UK.
Marek is based near Lublin, that’s not a typo we don’t mean Dublin, he’s our man on the ground in Eastern Europe.
