With just days to go until the ReThink Food Summit, the focus is firmly on the economics of innovation. Five thought leaders – including the event’s founder, Anne Marie Henihan – share why change must pay off. Their perspectives show how innovation delivers growth, resilience and competitiveness across science, consulting, consumer goods and startups.
Unlocking knowledge with technology
“Innovation in dairy science has the potential to reshape the sector,” says Prof. Thom Huppertz, Research Professor at University College Cork. “The greatest payoff in dairy innovation, particularly in the ingredients space, will come not only from new discoveries but from unlocking the value of existing knowledge, with digital technologies and AI as key enablers. This will allow us to create more nutritious, functional products and build systems that are smarter, more sustainable, and economically resilient.”
Growth through innovation pipelines
For businesses, innovation is not a nice-to-have but a route to survival and growth. As Nicola O’Connell, Director at EY Business Consulting, puts it: “Businesses who aren’t innovating are standing still. New product pipelines deliver medium to longer term growth and ensure businesses stay relevant to their existing customers. Innovation in business processes, whether through digital transformation or embracing new technologies such as AI, bring efficiencies and optimise profitability across the board.”
“Businesses who aren’t innovating are standing still”
Nicola O’Connell, Director Business Consulting, Ernst & Young
Staying relevant in consumer markets
That link between innovation and competitiveness is equally true in consumer goods. “Innovation is fundamental to the operating model of consumer goods companies,” says Orla Mitchell, former CEO of WaterWipes and Global CMO at Mars. “It is essential to maintaining consumer relevance as lifestyles evolve, essential to maintaining mental and physical availability with consumers and customers and essential to ongoing competitiveness by thinking not just about product innovation but also how we innovate at all points of the value chain and the multiple stakeholders we interact with.”
The founder perspective
For young food brands, innovation often means hard trade-offs. Niall Harty, CEO and Co-Founder of All Real Nutrition, explains: “For us, the biggest challenge came during product development, and resisting the lure of lower-cost, ultra-processed ingredients that would have improved margins and eased technical challenges. Instead, we stayed true to real food values, and that decision became a driver of growth as customers resonated with our authenticity and trusted us more.”
For Niall, innovation also means optimism: “To me, innovation in food means going back to basics: using real, simple ingredients and cutting out ultra-processed products. If I could change one thing about Ireland’s food sector, it would be shifting the focus from convenience to real nutrition. What gives me optimism is the growing demand from everyday people who want to eat better, live healthier, and support brands that genuinely keep it real.”
“If I could change one thing about Ireland’s food sector, it would be shifting the focus from convenience to real nutrition”
Niall Harty, CEO and Co-Founder, All Real Nutrition
A call to action
Anne Marie Henihan, founder of the ReThink Food Summit, believes the lesson from history is clear. “Ireland has a proud history of bold, collective action—none more powerful than the dairy cooperative movement. It wasn’t just about milk; it was about farmers taking control of their future, building global brands and transforming rural Ireland. That same spirit is needed now.
“This year’s Summit puts the economics of innovation at the centre – because good ideas alone won’t change the sector. They need to be viable, scalable, and backed by investment and policy. The Global Innovation Index shows Ireland punching above its weight in research and technology, but we need to translate that into real outcomes for food and agriculture.
“The case for change is urgent. Climate, sustainability, and shifting consumer demands are reshaping the global food system. We can’t afford to tweak around the edges. We need transformational change – and Ireland can lead again. This Summit is about turning ideas into action. Let’s move beyond talk and build the partnerships that will shape the future of Irish food.”
“This year’s Summit puts the economics of innovation at the centre – because good ideas alone won’t change the sector. They need to be viable, scalable, and backed by investment and policy”
Dr Anne Marie Henihan, Director, DPTC
From vision to impact
Innovation pays off when it drives growth, strengthens competitiveness, and builds resilience. From science and consulting to consumer goods and startups, the voices of this year’s Summit show that the economics of innovation are real – and the case for change is urgent.
The ReThink Food Summit takes place on 9 October 2025 at the University of Limerick’s School of Medicine.
