Established in 2012 by Bord Bia, Enterprise Ireland and Teagasc, the Food Works Programme represents the first comprehensive collaboration between the three support organisations, with each bringing something unique to the table.
The Food Works Programme consists of 5 stages and through a series of workshops and one to one mentoring, successful participants are given an invaluable range of practical business supports required to develop an initial concept into a winning food product with international appeal and global export potential. The available supports include consumer market research, business plan development, technical advice, commercial viability testing in addition to access to fast track access to research and development (R&D) facilities and possible investors and state funding.
Applications are now being accepted from candidates interested in being a part of the 2015 Food Works programme. Ideal applicants are ambitious food or drink entrepreneurs, or companies trading for less than 4 years that wish to target export markets and scale their business. It is envisaged that the company will have an innovative product either already developed or in development. The Food Works programme aims to help these young companies to realise their full potential to achieve significant scale and become major international businesses in markets across the globe while creating new jobs at home. Successful companies will be introduced to suitable investors to help them to fund a scalable business during the programme.
Information Evening
Interested participants are invited to learn more about the programme at a free information evening taking place on Tuesday 21st October at Tayto Park, Ashbourne from 5.30-8pm.
Attendees will have the opportunity to hear the experiences of two previous Food Works participants, SynerChi Kombucha and Nusli – Nusli was recently voted the best new product at the Blas nahEireann awards.
To register to attend the seminar and for full details on Food Works 2015, visit www.foodworksireland.ie.
