Marketing bites

At the National Dairy Council - Cycling Ireland Sports Nutrition Seminar on 19 May were (L-R): sports dietitian, Orla Walsh; track cyclist, Caroline Ryan; NDC nutritionist, Caroline O’Donovan; and Róisín Hickey, coach, education and development administrator, Cycling Ireland

Sports nutrition seminar held for cycling coaches while food brands gear up to showcase their ranges at Bloom 2016 - and the other news for FMCG marketers - for the week 18/05/2016 - 23/05/2016

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23 May 2016 | 0

Sports nutrition seminar held for cycling coaches

A Sports Nutrition Seminar for cycling coaches organised by the National Dairy Council (NDC) and Cycling Ireland took place at the National Sports Campus Conference Centre in Dublin on Thursday 19 May, 2016. Caroline O’Donovan, nutritionist at the National Dairy Council, welcomed guests to the seminar and discussed the principles of sports nutrition. The keynote speaker at the seminar was sports dietitian, Orla Walsh, who gave a presentation on ‘What Cyclists Need to Know About Nutrition’.

Chef launches new Tomato Ketchup containing 50% less sugar and 25% less salt

Chef has introduced a tasty new Tomato Ketchup which has 50% less sugar and 25% less salt while retaining the distinctive tangy taste that Chef Tomato Ketchup is known for. Containing a unique blend of spices and fresh juicy tomatoes, Chef Tomato Ketchup is produced in Cabra, Dublin and the new variety is currently being rolled out to all major retailers around the country. Chef will be showcasing its range at ‘Chef Summer Shake-Up’ barbecue pods at Bloom 2016 which is taking place in Dublin’s Phoenix Park this June Bank holiday weekend.

Follow Chef Ireland on Facebook and Twitter for more information.

Cara Doyle appointed branded content manager of RTÉ Media Sales – Digital

Cara Doyle has joined the RTÉ Media Sales – Digital team as branded content manager. A TV producer with over 10 years’ experience in both Ireland and the UK, she has worked on prime time shows for TV3, RTÉ and Warner Bros. She is also a contributing journalist for Irish newspapers and magazines. Doyle is responsible for creating branded content across RTE’s digital platforms including RTÉ.ie, RTÉ Player, and RTÉ News Now. She holds a combined honours degree in Journalism and Broadcasting.

Kildare Village launches ‘Food: From the Isle’

‘Food: From the Isle’ is an exclusive summer culinary programme at Kildare Village, featuring the best of Irish food culture. The initiative makes up part of a new project which weaves together diverse threads of Irish talent across food, fashion, design, craftsmanship and culture. ‘Food: From the Isle’ will welcome two ‘Lens & Larder, Village Life’ public pop-up dinners on Friday, 24 and Saturday, 25 June – hosted by Lens & Larder collaborators Imen McDonnell and Cliodhna Prendergast – which will be followed by a series of curated food pop-ups, talks, tastings and workshops throughout the summer.

To keep up to date with ‘From the Isle’ activity at Kildare Village, visit www.kildarevillage.com/fromtheisle

Living La Vida 120 on the Santa Rita Show Garden At Bord Bia’s Bloom-in-the-Park

After its inaugural show garden in 2015, Santa Rita will once again be exhibiting a show garden at Bord Bia’s 2016 Bloom-in-the-Park, to be held in Phoenix Park, Dublin on 2 – 6 June.  Entitled ‘The Santa Rita Living La Vida 120’, the ‘Large Category’ show garden is inspired by the wine brand’s South American origins and will bring a flavour of Chile to Bloom this year. Dublin based Alan Rudden was selected from a list of highly talented designers to work on the Santa Rita garden, creating a space that captures the Chilean and Santa Rita brand origins, history, quality and values.

IT Tralee launches Taste of Science 

IT Tralee has introduced a free online resource, Taste of Science, to give small and medium food producers a competitive edge by keeping them posted on new trends, scientific knowledge and technological developments. Changes in EU legislation, subsidy and regional protection for food products are topics the magazine addresses. The easy-to-read articles provide insights, inspire and facilitate decision-making and innovation.

Readers can subscribe to a quarterly newsletter to receive the latest issue by going to tasteofscience.com.

 

 

 

 

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