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Nutraceuticals are used to create ‘functional foods’, the most commonly known of which are yogurts containing probiotic bacteria. However, many natural food products contain powerful ingredients that could be incorporated into food products to create functional foods.
Results from Teagasc’s latest trials on protected urea application to grasslands have found no evidence of milk residue issues, it has been confirmed.
In a research update last week, Dr Patrick Forristal – research officer in soil science agronomy at Teagasc Johnston Castle – also confirmed that protected urea is “reliable” for grazing yields, has lower greenhouse gas emissions than CAN and lower ammonia emissions than conventional urea.
As such, protected urea – which is conventional urea coated with “urease inhibitor” to reduce ammonia and nitrous oxide emissions – was said to “tick a lot of boxes” as a technology that offers significant scope to reduce emissions from agriculture particularly as uptake comprised just 5pc of total nitrogen use in Ireland last year.