Wheat is the grain from which most flour is made. Wheat millers use their knowledge and skills to blend different varieties together so that the flour is produced to the exact specification required
Now that Winter has firmly taken hold, one thing everyone wants is nutritious, delicious food that will warm us up.
Everyone loves the smell of bread while it’s baking and of a freshly baked loaf. We all know that bread is a staple food, and a great source of nutrition growing up and indeed throughout our adult lives.
When you hear the ads on the radio for Brennan’s Bread, it’s the voice of Old Mr. Brennan, and you might think it’s just an actor. However, there actually is an Old Mr. Brennan!
The first Bakers’ Guild charter in Ireland was granted in 1478 by King Edward IV, from which arose (no pun intended!) many Bakers’ Guilds or Societies in Dublin and elsewhere in Ireland.
Why is it that the word “bread” is so often used as a slang term to mean either general sustenance or as a synonym for money?
From the in the field grown in the field by the farmer to the bakery, to bringing your sliced pan home to your kitchen, let us tell you about the journey your bread travels to get into your sandwich.
We’ve said it before and we’ll say it again - a balanced diet is essential for health. We all know that it’s important to watch how much sugar we eat. The good news is that there is no added sugar in your sliced white bread.
The fortification of foods has been around for a long time. Simply put, it means that vitamins and minerals are added to prepared foods to boost their nutritional content. Consumers are familiar with the fortification of breakfast cereal and milk, but perhaps are not so familiar with fortification of flour or bread.
Sustainability and ways to prevent wasting any bread is a frequent topic for us. Christmas is a time of year when we frequently stock up on extra food in anticipation of hosting family and friends during the festive period
Food allergies have been a hot topic of conversation now for many years. There can be a lot of misinformation circulating, especially on social media, so here at the IBBA we thought it might be useful to clarify a few things.
By now, we all know that a balanced diet is essential for health. Everything in moderation and a little of what you fancy! We also know that it’s important to watch how much salt we eat.
Oonagh Monahan is a Chartered Food Scientist and works as a consultant, mentor and trainer specialising in food business development and innovation. With over 25 years’ experience in the food sector, Oonagh works with producers, including artisan, small and medium sized producers, to large multinationals, across the island of Ireland and throughout Europe, from start up through to growth and export. Oonagh previously worked for the Kerry Group (Grove Turkeys) and Premier Foods (Manor Bakeries). To date she has worked with over food & drink 350 food producers many of whom can be found on supermarket shelves of the multiple retailers in Ireland and the UK.
Oonagh also works at the interface of the food industry and Academia, at the forefront of innovation, technology transfer and collaboration. Oonagh facilitates female entrepreneurship networks and understands the particular challenges that are faced by women in business.
In 2019 Oonagh was awarded the inaugural IQFA Food Hero award and in 2020 the COVID Frontline Hero – Community Champion award. In 2021, Oonagh was one of the Blas na hÉireann Producers’ Champion Baker’s Dozen runners-up. Her best-selling book “Money for Jam – the Essential Guide to Starting Your Own Food Business, 2nd Edn.”, is published by Oak Tree Press and is widely available.
Chartered Food Scientist