South East Technological University (SETU) students presented an array of innovative products at a special farmers market event, ranging from fortified juice targeting hormonal imbalance, anti-anxiety chewing gum, and cricket brownies, to premium offerings like fermented butter and cured duck meat.
During their final year, Food Science & Innovation, and Culinary Arts students undertook the challenge of creating unique food products from conception to formulation, complete with packaging and marketing strategies. The semester concluded with a showcase event at SETU's Cork Road Campus, held at the T&L Building, where products underwent taste testing in a farmers market setting.
Vitamin drinks, alternative protein sources, well-being products, local produce, and even doggie treats were all the order of the day.
The students' products were put under scrutiny at a special Dragon’s Den style presentation after the showcase. One of the judges, Paul Nolan of Dawn Meats, praised the exceptionally high standards of the food products and the students’ enthusiasm.
Dr Elaine Duggan, course leader for BSc (H) in Food Science & Innovation at SETU said, “The showcasing event is a wonderful experience for the students enabling them to proudly show off all their hard work from the year to the wider community. The combination of science, culinary, business, and marketing skills is all tied together in the project with their creative skills showing in their presentation stands.”
Alternative protein sources
Remarking on the trend of health and well-being products, Dr Duggan said, “Improving health and well-being seems to be a focus of the younger generation. Many of the products on display were developed with certain target markets in mind including women experiencing menopause or perimenopause or protein, wellness, and sports nutrition products for the active younger generation. Alternative protein sources are increasing in popularity and one student incorporated crickets into a brownie product, which went down a treat.”
A 360 degree approach
Norbert Thul, Lecturer in BA (H) in Culinary Arts, said, “The showcase was a culmination of 12 weeks of hard work on behalf of all the students. A serious amount of consideration went into the products that were on show. It's not purely about developing the food product. It's about the marketing, the labelling, the labelling laws, the ingredients, the allergens. It's all that together and then presenting the product in a simulated farmers market.”
Mr Thul’s Culinary Arts students produced everything from premium products, using artisan production methods, flavoured kombuchas, traditional fare to doggie treats.
As part of their studies, the final-year Culinary Arts students are encouraged to look at food production differently. As a result, there are many opportunities open to them upon graduation from working in high-end kitchens, artistic food production, and quality control, to opening their own business. “It's a very exciting time for the students ahead,” he said.
Health-focused products
One of the students presenting on the day was final year Food Science and Innovation student, Lucy Skehan. Lucy from Rathgormack, Co Waterford created a fortified juice called NourisHer. The product is aimed towards alleviating the symptoms of hormonal imbalances in women such as polycystic ovarian syndrome (PCOS).
“I've suffered from PCOS for many years. There are a lot of supplements on the market, and there's a lot of education and knowledge out there, but it's a struggle to find the right product. I wanted to create a product that is easily accessible to girls who have just got their period and who are struggling, or women going through menopause,” Lucy explained.
NourisHer contains natural ingredients including ginger and turmeric along with supplements for fertility issues and balancing hormones. “I wanted all these supplements in one product, and widely available for all people,” she said. NourisHer is about educating, informing, and empowering women, says Lucy, who actively promotes her product and positive messages on her Nourisher Instagram. Lucy plans to bring her product to market and is in the final 50 of the Enterprise Ireland Student Entrepreneur of the Year Awards.
Anti-anxiety chewing gum
Fellow Food Science and Innovation student Brian Marginean created an anti-anxiety chewing gum called Mindful Chews. “I suffer from anxiety, and I wanted to create something that didn’t exist in Ireland and something more affordable for people suffering from anxiety.” Recognising that chewing gum is a wasteful product, Brian incorporated a traditional Mexican plant-based product to ensure sustainability. Using a combination of amino acids and herbal products he created the anti-anxiety element of his product to boost serotonin and promote relaxation. “Not only does help me to relax, but I also want my product to help others too,” he said.
Meanwhile, final year Culinary Arts student, Callum Priest from Dunmore East, Co Waterford created a duck prosciutto- the first of its kind in Ireland. As part of the process, Callum flavoured the duck with five different flavours. “It is created using Irish duck. It has no preservatives or additives. The curing process takes about 14 days and then it is packaged.”
“There are no other duck products like mine on the market. Duck ham is only sold outside the country. There is a big gap in the market for this type of meat,” he explained. Callum found the entire process enjoyable and has decided to undertake a master's in product development at SETU with a view to going into business.
“The showcasing event is a wonderful experience for the students enabling them to proudly show off all their hard work from the year to the wider community. The combination of science, culinary, business, and marketing skills is all tied together in the project with their creative skills showing in their presentation stands.”
Dr Elaine Duggan, course leader for BSc (H) in Food Science & Innovation at SETU
Meanwhile, Ben Roche, from Enniscorthy, Co Wexford, produced flavoured cultured butter. “There’s a lot of different flavoured butters, but very few cultured butters. That’s where my idea came from. It is packaged in a jar to ensure sustainability,” he said, “The wellness aspect of my product is the butter is cultured. It has a lot of probiotics in it which are good for gut health, and they have other health benefits.”
Although Ben enjoyed the module, he plans to go down the traditional route of working as a chef before embarking on a master’s degree at SETU.
