A research project undertaken at the Teagasc Food Research Centre in Ashtown is exploring the potential of using Irish cereals in bread, biscuits, scones, crackers and other food products.

Results presented by Eimear Gallagher at this year’s National Tillage Conference highlighted the opportunity to exploit the use of Irish cereals in novel baking formulations. To date, their use in bakery products has been limited but Eimear believes there is significant opportunity to improve on this.