Galway firms’ recipe for success at industry food awards

Three Galway food companies have been recognised nationally for their innovative products, giving each business a major boost in the industry.

Connemara-based Caveman Grub won a silver award at the 2016 Irish Free-From Food Awards this month.

The company won the award for its ‘No-Grain-ola’ Bar at the Food Awards, which celebrate those creating products free of wheat, gluten, dairy, eggs, nuts, soya, sulphites and other allergens.

The paleo bars beat off major brands to take silver in the ‘snack’ category. Founded by Jac Keady, Caveman Grub’s ‘No-Grain-ola’ bars go on sale in SuperValu stores across Galway and Mayo next week.

“We’ve been blown away, to win such an award for us is a huge achievement when we’re only starting out,” remarked Jac, who collected the award at a black tie gala ceremony at Dublin’s Mansion House.

The Inverin company, which promotes a clean and healthy eating lifestyle, was up against 30 entrants in the snack category and was just pipped to the gold by Tayto Bistro Salt and Vinegar Crisps.

All Caveman Grub foods are grain free, gluten free, dairy free, free from refined sugar and made from natural ingredients.

A second food company from Connemara – called the Connemara Food Ventures, is one of nine food and drink entrepreneurs selected to take part in a prestigious mentorship programme.

James and Deirdre Cunningham – who run Mulberry’s Restaurant in Barna – produce a product called ‘Nori Bake’, a blend of eight different seaweeds that can be added to bread, porridge, soup and smoothies. It boosts the nutritional value of food while keeping bread fresher for longer and adding valuable iodine into the diet.

The finalists for the Food Works 2016 programme includes Andrew Wynne, founder of ‘Nutmost’, a range of nut products, and Niall Moloney from Pow Cow, which is launching a high protein, fat free frozen yoghurt.

Mary Morrissey of Bord Bia said described the nine entrepreneurs chosen for Food Works 2016 – out of 75 applicants – as a “truly dynamic group”.

“To reach this stage of the process, they have already proven their ambition and as part of the next phase, they will look to firmly establish successful export led food companies. It is encouraging to see many of the concepts are following current and growing consumer lifestyle trends and needs, with a strong focus on health and wellbeing.”

Food Works is an intensive food business development and accelerator programme designed and run by Bord Bia, Enterprise Ireland and Teagasc. Over the past three years, Food Works has enabled some 60 Irish food and drink brands to launch and grow both in the Irish and international marketplace

Participants are given practical business supports to develop an initial business concept into a winning food product with global export potential.

Derek Dunwoody of Galway’s Galmere Fresh Foods, a producer of salads, soups, dips and sauces, is among seven food producers from around the country selected for the Bord Bia “Food Heroes” Programme.

Galmere operates from the Ballybrit Upper Industrial Estate on the Monivea Road under managing director Peter Strange.

‘Food Heroes’ helps small and medium-sized companies develop their foodservice business,

providing tailored support from Compass Group Ireland, which serves over 100,000 meals a day at sites such as the Aviva Stadium.

Other companies chosen include butchers, bakers and cheese producers.

According to Bord Bia, the foodservice market is forecast to grow to almost €6.9 billion by 2018.

The programme offers workshops and bespoke mentoring for each company focusing on areas such as procurement, account management, distribution and export.