Morgans Fine Fish has sourced and prepared the finest fresh fish since 1860. The business was built on serving customers with the highest quality, freshest fish, delivering above and beyond when needed. The family run company believes in vibrant coastal communities nurturing people, planet and profit through sustainable business practices. Significant emphasis is placed on sustainability, traceability and responsibility to the environment at their state-of-the-art processing plant in Omeath, Co. Louth.
In collaboration with the College of Agriculture, Food and Rural Enterprise (CAFRE) Loughry campus, based in Co. Tyrone, Morgans Fine Fish have embedded a new product innovation strategy and developed a new range of healthy, valued added ready to cook products. In addition, the fish producer has enhanced their packaging to become more sustainable and consumer friendly. They have incorporated a QR code into their own branded products that links back to the company website where they have recipes and information on the sustainability of the fish.
Gillian Morgan, Project Manager at Morgans Fine Fish, said:
“Our project was based on new product development and processes. It has helped us to develop a range of new products, and in fact we have secured placement in the winter seasonal range of a major retailer.
It was a very successful project - an emphasis on new product development sharpened our focus, and the timelines really kept us on track. We had a great partnership with CAFRE – their market research insights and further testing capabilities were invaluable”.
Hayley O’Neill, Food Technologist at CAFRE worked with Morgans Fine Fish to explore raw materials, develop fish ready meals and the specification development from a food safety and nutritional capacity.
CAFRE provides expertise in food manufacture, innovation, food safety, packaging and waste minimisation. CAFRE Food Technologists have access to facilities in the Food Technology and Food Innovation Centres including a range of pilot processing food equipment to assist and trial innovative food products.
The cross-border project was made possible through the Co-Innovate programme, which is supported by the European Union’s INTERREG VA Programme, managed by the Special EU Programmes Body (SEUPB).
Co-Innovate provides funding and support for SMEs who want to undertake a research and innovation project. The company works with an academic institute to fulfil a defined need and skillset that is not available in-house and helps fund and recruit a skilled project manager for 12 months to deliver the project and achieve KPIs.
Speaking about the success of the project, Co-Innovate Director, Alison Currie, said:
“The power of cross-border collaboration is undeniable. Co-Innovate is delighted to have facilitated new product development between Morgans Fine Fish and CAFRE, both are experts in their fields and when brought together, they have achieved true innovation”.
For more information on the Co-Innovate programme, please click here
CAFRE food business support Innovation | Food Business Support | Loughry Campus - CAFRE
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