Invitation -Taste Council of Ireland Food Summer School, 22 August 2016

image001The TASTE Council of Ireland is a voluntary representative group of the smaller food business sector made up largely of local, artisan and speciality food producers. Its remit is solely focused on Irish Artisan and Speciality Food Producers.

The sixth annual TASTE Council Food Summer School will take place on Monday the 22nd of August (09.30-18.00) at BrookLodge in Co. Wicklow. We are now accepting registrations for this event via this link.

Organised in association with Bord Bia, the Food Summer School 2016 will explore the Speciality & Artisan food sector’s role in the protection and development of rural Irish communities. We will look at how this sector, in partnership with the tourism sector and our farming community, can play a vital role in sustainable and flourishing rural economies and communities.

The day will begin with a look at the Achill Island Food and Tourism community. With the help of key members of this community, we will explore the successes and challenges to creating a sustainable food community. We will then bring together key stakeholders in the Irish food, agriculture and tourism sectors along with experts in rural development. Together these will examine the current status within Irish rural communities and the interplay between food production, tourism and the sustainable development of these communities. Pathways to best create a more vibrant and mutually beneficial environment for rural development and growth will be articulated as a result of this session.

After lunch we will facilitate round table discussions between all delegates in order to prioritise actions together and key areas to focus our influence.

It is hoped that the day will point to a new direction where food production, including the farming and fishing communities, can be at the centre of rural development policy.

The Summer School also provides an excellent forum for small food businesses to network with fellow producers and stakeholders in the sector. The Brook Lodge will present both lunch and dinner reflecting the ethos and quality of the best of Irish artisan and farmhouse food in an atmosphere of conviviality. (Note: The Harvest Dinner is optional, with drinks from 18.30 and dinner served from 19.30)

We look forward to welcoming you to what is sure to be an informative and productive day.

Yours sincerely,


Kevin Sheridan
Chair, TASTE Council,
(Sheridans Cheesemongers, An Cais, SlowFood Ireland)



Evan Doyle
Vice-Chair, TASTE Council,
(The BrookLodge Hotel, SlowFood Ireland, Eurotoques, The Organic Trust)
The TASTE Council of Ireland


World Cheese Awards 2016

In 2016, the Guild of Fine Food are taking the World Cheese Awards to San Sebastián – the European Capital of Culture 2016 – in the Basque region of Spain, where it will form a key part of the International Cheese Festival, organised by Artzai Gatza and supported by the Basque Country Government.

World Cheese Awards – Important dates:

  • 17th Aug – World Cheese Awards 2016 Open for entries
  • 11th Oct – World Cheese Awards 2016 Closed for entry
  • 16th Nov – World Cheese Awards 2016 judging, Kursaal, San Sebastián

The entry details are available on the World Cheese Awards website.

International Cheese Awards 2016


The International Cheese Awards take place in Nantwich on 26th and 27th July 2016.

The on-line entry forms are now live and to enter just follow these simple instructions and complete your entries by the closing date of 14th May.

Before entering please read the help page which explains how to enter. Then when you are ready, please visit to enter.


The Future is Food – Transition Year Unit

‘The Future is Food’ was developed by the Taste Council in collaboration with Bord Bia, designed by educators and is recognised by the NCCA (National Council for Curriculum & Assessment).

It was initially designed as a Mini Company Unit for Transition Year, however, many teachers also feel that it works for other year groups as it develops skills such as team work, communication, decision making and leadership (the potential to evolve outside of this target will be examined for the academic year 2016- 17).

A core element of the programme is that schools will be matched with a local food producer or food professional, who will act as a mentor for the students, and this is why we are seeking regional mentors.

A school visit will be arranged where you will share your experiences and give advice to students on their food project. A visit to your premises may also be organised as part of the programme if this suits both the school and your business.

Read more and register your interest on–transition-year-unit.html

Cheese Science & Technology Training Course

Cheese Science and Technology Training Course
3 – 5 February 2016
University College Cork

This intensive three-day course will provide participants with knowledge of the principles of the science of cheese manufacture and ripening in addition to covering yield efficiency, processed cheese, cheese as an ingredient, and the acceleration and control of ripening. This course will span the range from introductory to advanced topics. There will be ample opportunity for personal contact with the trainers and industry colleagues.

Who should attend?
• Cheese manufacturers
• Quality personnel
• Research and development personnel
• Food graduates who need a refresher course
Some knowledge of food science would be beneficial.

Course Fee
The cost of the course is €795 which includes tuition, course manual, lunches, refreshment breaks, a class photograph and a Certificate of Attendance. This course may be part-funded for eligible applicants.

Course Programme
The topics covered in this course will include the following:
• Cheese as a product
• Diversity of cheese
• Dairy chemistry – casein, whey proteins, fat
• Milk pre-treatment
• Rennet gelation, syneresis
• Starters and acidification
• Cutting, cooking, whey drainage
• Curd Treatment
• Ripening; overview and control, microbiology
• Metabolism of lactose, lactate, citrate
• Lipolysis
• Proteolysis
• Amino acid catabolism
• Acceleration and control of ripening
• Yield efficiency
• Processed cheese
• Cheese as an Ingredient

For further information and registration please contact:
Dr Angela Sheehan
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork
Telephone: 353 21 4901423
Web Site: 
Food Industry Training Unit
University College Cork


Cheese Institute Fundamentals


Cheese Institute Fundamentals is a new 10 month programme designed by by Bord Bia & Teagasc Moorepark in partnership with industry. The programme content includes both technical and marketing modules which are aimed specifically and farmhouse cheesemakers.

Cheese Institute Fundamentals is designed to bridge the gap between starting your farmhouse cheese business and scaling for export. Designed in partnership with industry, Cheese Institute Fundamentals will address the key production, process, control issues, along with marketing and business development challenges faced by farmhouse cheesemakers.

Cheese Institute Fundamentals Dates:

  1. November 17th 2015
  2. December 15th 2015: marketing
  3. January 12th 2016: technical
  4. January 19th 2016: marketing
  5. February 2nd 2016: technical
  6. February 16th 2016: technical
  7. March 8th 2016: marketing
  8. March 22nd 2016: marketing
  9. April 19th 2016: technical
  10. May 17th 2016: marketing
  11. June 21st 2016: technical
  12. July 19th 2016: wrap-up

Fee: €500 + VAT (€615)

For further information on the programme, contact or tel 01 6142267.

New EU Co-Financed Promotional Programme, 2016

“Enjoy, it’s from Europe”: Over €100 million to promote European agriculture in 2016

“Enjoy, it’s from Europe”: the new promotion policy was adopted on 13 October 2015 by the European Commission.  The Commission has said it will make more resources available, increase the co-financing rate and will cut the red tape for the approval of projects. This is part of an effort to increase progressively the available EU budget for promotion, from €61 million in 2013 (when the new rules were proposed) to €200 million in 2019.

Under the new rules, the EU co-financing rates will also go up from 50% to 70-80% (up to 85% for Greece and Cyprus). At the same time, national co-financing disappears, thereby creating a level playing field across Member States. Red tape will be significantly cut during the selection process of projects, making it easier to apply.

Useful Links:
– Summary Info
– A synopsis of the new regulation 

Origin Labelling

Report on mandatory origin labelling for milk, milk used as an ingredient in dairy products and “other types of meats” from AGRI C3 16 June 2015 – CDG on Quality and Promotion.

Download Document Origin-labelling-for-CDG-Quality

Download Document FACE-PP_Origin_Labelling

Useful Links:
– The report is available on
– The study is available on

Nutrition Labelling, December 2016 Deadline

From 13 December 2016, all food businesses will need to display nutritional information on pack in accordance with the provisions of the Food Information to Consumers (FIC) Regulation.

This regulation was introduced in December 2014 with the aim of harmonising food labelling within the EU and to ensure that consumers are appropriately informed.  Several EU Directives including those on food labelling and nutritional labelling were consolidated into one as EU Regulation No.1169/2011 on the provision of Food Information to Consumers (FIC).

From 13th December 2016, food businesses will need to display nutritional information on pack, in accordance with the provisions of the FIC Regulation. Nutritional declarations will become mandatory then, but if this information is declared on food packaging today, it must conform to the new provisions in FIC.

Useful Links:
– FSAI Ireland Labelling