Ireland is known internationally for its high-quality food products, with brands such as Guinness and Kerrygold recognised and available around the world. But becoming a leader in branded food and ingredients didn’t happen overnight; so how did it come about?
“The country exports nearly 90 per cent of its food production, with key markets including the UK, EU and beyond,” says Dairy Industry Ireland director Conor Mulvihill. “Irish food products are known for their high quality, attributed to the country’s sustainable farming practices and grass-fed livestock. Ireland’s food is highly regarded globally for its quality, safety and sustainability.
“The country’s grass-fed dairy products, particularly, are celebrated for their rich flavour and nutritional value, as manifested by global brands like Kerrygold and Baileys.”
The Republic’s commitment to sustainable and ethical production practices further enhances the global reputation of its food exports, meeting the demands of consumers who prioritise environmental stewardship and traceability, says Neal Johnston, EY Ireland business consulting partner.
Why an SSE Airtricity energy audit was a game changer for Aran Woollen Mills on its net-zero journey
Getting solid legal advice early in your company’s journey is invaluable
Water pollution has no one cause but many small steps and working together can bring great change
Empowering women in pharma: MSD Ireland’s commitment to supporting diverse leadership
“The country’s innovation in agriculture and food technology continues to drive its status as a key player in the international food export market,” he adds. “With world-renowned and iconic products like Irish whiskey and essential nutrition products like infant formula, Ireland adds significant value and prestige to its export portfolio, reinforcing its position as a beacon of quality in the global food industry.”
Ireland is seen as a quality exporter, with a strong track record in agricultural produce, goods that have a reputation internationally as high-quality, healthy and relatively free from pesticides, says John Cotter, professor of finance at UCD Smurfit Executive Development. He points out that in 2022, €15 billion worth of food and live animals were exported from the State.
Despite Brexit, Britain remains the largest importer of food from the State; it accounts for a third of the Republic’s food and beverage exports, says Mulvihill.
“This strong trade relationship underscores the high demand for Irish products in the UK market, where Bord Bia research shows Irish food being the most trusted by the British consumer,” he adds.
Kerrygold has expanded its reach significantly in recent years, says Cotter: “Kerrygold is a product that is on the counters of shops all around the world. It’s positioned well globally and is the market leader in Germany. Last year alone, Ornua, which produces Kerrygold, introduced 20 new products for sale. In 2023 the company had revenue of more than €3 billion – of which Kerrygold made up €2 billion.”
However, the industry is not without its challenges. One problem it has faced recently is inflation.
“There was quite a bit of inflation in milk prices in the last couple of years,” says Cotter. “The price of butter then becomes more expensive and that is a challenge for every supplier of food or any product – whether to increase the price or try to somehow absorb it.”
Ireland has excellent branded goods, says Mulvihill, citing Cheesestrings from Kerry Group as an example. He says companies such as Kilkenny-based Tirlán, Dairygold, based in Co Cork, Carbery and Lakeland “exemplify the excellence of Irish dairy, offering premium grass-fed dairy products mostly for business-to-business markets and for food-service channels that excel in creating high-value products that cater to health-conscious and environmentally aware consumers”.
It has a well-established history of supplying dairy bases such as skimmed milk powder, whey and lactose into infant formula, he adds, as well as innovative ingredients such as protein isolates and hydrolysates.
“Critically, Irish processors are also supplying all areas of dairy protein and nutrition demand, such as clinical, sports and lifestyle nutrition products for all ages,” says Mulvihill. “Ireland is certainly embracing these opportunities but there is always room for even more growth, which needs to be supported and invested in.”
As for the future, Ireland’s food industry can look forward to a “transformative journey”, steered by the interplay of sustainability, technology, consumer behaviour and economic factors, says Johnston.
“As we look ahead to 2025 and beyond, these driving forces sketch an evolving blueprint for the sector’s advancement,” he says. “Technological innovation is primed to reshape the industry. Precision agriculture, employing drones, internet of things and artificial intelligence will likely become more prevalent, optimising resource use and bolstering crop yields.
“Food technology, especially in the realm of alternative proteins like lab-grown meat and plant-based products, is expected to capture a growing share of investment, mirroring a global dietary shift.”