Food Sector Projects
Momentum has extensive experience in the food sector and in particular we specialise in guiding the development of food infrastructure resource projects e.g food hubs and food company business planning. We also concentrate on developing the skill base in the sector through designing and delivering training and development programmes, find out more about our food training programmes.
The Food Hub, Drumshanbo, Co. Leitrim
Momentum was responsible for the Feasibility study, business plan & funding applications for the establishment of the food hub in Drumshanbo, Co. Leitrim. The project involved the transformation of a dilapidated food production facility (26,000 sq ft), which at one point employed 150 people, into a community of 14 independent workspace units for food companies – varying sizes for incubation & growth orientated companies Ireland’s first shared use/time share manufacturing kitchen. Momentum Consulting also secured public funding of €1.8 million for the project across 12 distinct funding applications. The project now employs 38 people and 30 other jobs in the pipeline. Read more>
North Tipperary Food Works, Rearcross, Co. Tipperary
Feasibility study, business plan & funding applications for the establishment a 10,000 sq ft Food Enterprise Centre in Rearcross, Co. Tipperary on behalf of North Tipperary County Enterprise Board. Momentum Consulting developed the business model for this project and secured significant public funding for the development of this project. Our role involved the site selection & negotiation for a community owned facility and guidance in establishing a new community company to manage the development and operation of the project.
Irish Organic Milk Producers Ltd
Feasibility study, business plan & funding applications for establishing a new organic cheese business to add real value to the organic dairy sector. This business plan sets out the business model and funding basis for an exciting new dairy business in the value added organic food sector. Their first product to market is a super premium organic cheddar range.
Successful completion and implementation of feasibility study and launch of new dynamic food service company, GET FRESH, which has emerged as a leading branded initiative in fresh convenience food vending. Momentum was also responsible for the development of the Get Fresh brand.
Longford Meadows Dairy
Feasibility into the market for a regional dairy producer of yogurts, yogurt drinks and soft cheeses. The company is now at market launch.
Nourish Baby Organics
Feasibility into the global market for an organic range of baby foods.