Kepak Partners with Guinness on New Food Offering for Irish Pubs and Bars
Kepak has partnered with world-renowned Irish brand Guinness to create a new slow-cooked range for bar and hospitality industry.
The new products, some of which have been created using the famed Irish stout, will be showcased at Hospitality Expo 2018.
Bláthnaid Ni Fhátharta, Marketing Director for Kepak Foodservice & Corporate Communications, said:
“The face of the Irish bar sector has changed dramatically in recent years, and as a result, licensees have had to evolve and adapt their offering to keep up with ever-changing consumer demands and the evolution of eating and drinking habits out of home. This range was specifically developed with the publican in mind, this will allow them to offer world-class menu items without the hassle. In combining the brand pull of Guinness with a range of traditional, favourite dishes, Kepak have produced a unique offering that’s perfect for the licensed trade.”
Ireland’s foodservice market continues to grow
Ireland’s foodservice market continues to grow and is now valued at a record €7.8billion, comprising over 33,000 individual outlets. This is according to a 2017 Irish Foodservice Channel Insights Report from Bord Bia which was released at its annual foodservice seminar which we attended yesterday in the Aviva Stadium, Dublin.
Kepak Group Contributing €35m Annually to Cavan Economy
Kepak Group has revealed it is now contributing more than €35million annually to the local economy in Cavan through pork and bacon producer McCarren Meats; an increase of 50% since it acquired the business in 2013. Kepak has also revealed that process capabilities and throughout capacities at McCarren Meats have increased by 40% following a €15million investment in the facility by the company. Kepak, best known as a primary processor of beef and lamb, diversified into pork production with the acquisition of a majority shareholding in McCarren Meats in 2013. Staff levels at McCarren Meats have since increased by almost 40%, from 194 in 2013 to 269 currently.
Speaking at a media and stakeholder event in Cavan, John Horgan, Managing Director, Kepak Group, said: “Kepak diversified into pork for the first time in 2013 with the acquisition of a majority shareholding in McCarren Meats. Through that acquisition as well as more recent investments including Greene Farm Fine Foods in Westmeath and U.K. based Country Park Foods (CPF) – both of which have pork value-added cooking and processing capabilities, Kepak is heralding a major expansion of its value-added business.
Antimicrobial Resistance Action Plan
Kepak welcomes and supports the launch of Ireland’s National Action Plan on Antimicrobial Resistance (AMR). This National Action Plan was developed in line with the objectives of the World Health Organisation (WHO) global initiative to combat the misuse of antibiotics.
AMR is a growing issue in both human and animal health care. Kepak support the responsible and prudent use of antibiotics. From an animal welfare perspective where they need to be administered for specific ailments; adopting a balanced and proportionate response focused on infection and disease control.
MEAT TECHNOLOGY IRELAND LAUNCHED
Meat Technology Ireland, a strategic research, and innovation base in beef and sheep meat processing in Ireland, was launched last week by Minister for Jobs, Enterprise and Innovation, Mary Mitchell O Connor TD and Minister for Agriculture, Food and the Marine, Michael Creed TD.
Meat Technology Ireland (MTI) is a new industry-led initiative with significant funding from Enterprise Ireland that will create a ‘one-stop shop’ for meat processing research and technology. The launch took place at the Teagasc Food Research Centre, Ashtown, Dublin 15, last Thursday.