CAFRE students shine in Food Innovation Challenge with Avondale Foods

Date published: 20 May 2026

Level 3 Extended Diploma students studying Food Science and Nutrition were recently tasked with developing and pitching innovative product concepts in response to a series of demanding briefs set by Avondale Foods. Designed to reflect real industry challenges, the competition encouraged students to think creatively while applying their technical knowledge.

Throughout the challenge, three teams explored consumer insights to identify opportunities for new food products. Each group was required to demonstrate strong problem-solving skills, with the briefs having a strong focus on sustainability, minimal plastic usage, and consideration for carbon footprint. 

Working within the Food Innovation Centre at Loughry Campus, students developed their concepts from ideas to products, following the new product development process. This included recipe development, consideration of manufacturing processes, cost, nutrition, food safety considerations, and packaging design - ensuring their products were not only delicious but also commercially viable.

The students were supported throughout the process by mentors from Avondale Foods, who provided guidance and challenged them to refine their ideas at each stage of development. As part of their development process, students also conducted sensory panels to gather valuable consumer feedback and inform their final products.

The teams were excited to present their market insights and their final products to an expert panel made up of representatives from the Avondale Foods Product Development team, Renata Lima NPD Development Manager and Ruth McFerran Development Chef. The panel assessed each product against the criteria set out in the development brief. With three high quality final products presented, the competition was tight, and the judges had a difficult decision to make.

The winning team consisted of Tom Buchanan (Kilrea), Ellen Livingston (Randalstown), Rachel McKenna (Armagh) and Anna Richmond (Antrim), who impressed the judges with their Blueberry Chia Seed Pudding. Developed as a high-fibre, on-the-go breakfast option, the product successfully met growing consumer demand for healthy and convenient food choices. The judges were impressed by the flavour, commenting the product was “ready to hit the market”, ticking all the boxes in the development brief.

Avondale Foods’ is a family run business employing over 700 people and manufacturing an extensive range of fresh products for leading UK and Irish retailers. Product range includes side salads, vegetable accompaniments, oat drinks, porridge, sauces and noodles. Avondale’s continued involvement in the Food Innovation Challenge plays a vital role in encouraging students at Loughry Campus to apply their creativity alongside technical and commercial skills. The initiative provides valuable insight into product development within the food manufacturing industry, helping to raise awareness of potential career pathways and equipping students with the skills needed for future success.

The food industry needs fresh talent with food qualifications to enhance innovation and promote sustainability. If you or someone you know thrives in a team environment, seeks a non-desk-bound career, enjoys practical problem-solving, values travel opportunities, and desires a challenging yet rewarding career with promising job prospects, consider study at Loughry Campus. The college offers full-time and part-time Food courses from Level 2 Apprenticeships through to BSc (Honours) Degree courses.

Find out more at CAFRE’s Open Farm Weekend on 13-14 June, 11am-4pm at Greenmount Campus, Antrim, where the Food Education team will be bringing the farm-to-fork journey to life and showcasing our opportunities for your future in food. Find out more on the CAFRE website.