Probiotic cheese and products with high CLA levels are among the foods being developed at a new €16 million functional food research center, recently opened in Ireland. The center, which draws together researchers from Teagasc, the country’s agriculture and food development authority, and the University College Cork (UCC) in a new Alimentary Pharmabiotic Centre, was the recipient of the largest grant ever awarded to a research project by the country’s Science Foundation, set up by the Government to promote biotechnology.

—nutraingredients.com, 10/15/03