15. Deputy Paula Butterly asked the Minister for Agriculture, Food and the Marine the steps his Department is taking, in collaboration with the agriculture growers and food suppliers, to support the development and production of new food products tailored to the nutritional needs of individuals using GLP-1 medications, particularly those at risk of muscle loss; and if he will make a statement on the matter. [49543/26]

My Department’s Food Vision 2030 Strategy aims to increase value add in food through insight, product development and differentiation. Central to this is research and innovation at both public and private levels. My Department plays a key role here in funding competitive, public-good research including in the area of food innovation, health and nutrition.

The Deputy has highlighted the unique nutritional needs of individuals using GLP-1 medications, including the importance of adequate protein and fibre intake. These changing dietary needs may also present opportunities for Ireland's agri-food sector to develop high-value, nutritious products to meet their needs in both domestic and international markets.

Over the past five years, my Department has invested more than €11 million in food nutrition and health research alone. This investment has strengthened Ireland's capabilities in nutrition science, healthy ageing, ingredient technologies and sustainable food systems, while supporting the development of evidence-based food products that address emerging consumer needs.

The PRO-WIN project is developing protein-enriched functional foods designed to meet the nutritional needs of people managing their weight, as well as older adults, with a particular focus on preserving muscle mass.

The SO-PLANTS project is developing sustainable, plant-based, protein-rich beverages using Irish-grown crops. These projects support the development of high-quality nutrition solutions that can help maintain muscle health while meeting new market opportunities for Irish-grown protein crops.

In addition, Department-funded projects are supporting the development of innovative protein and fibre ingredients from crops including faba beans and oats. Projects such as these bring together public researchers along with industry and farmers. These initiatives are helping to diversify Ireland's food offering and strengthen the capacity of Irish food companies to develop functional foods that respond to evolving consumer preferences. They also complement existing food and nutrition offerings from industry, including, for example, whey protein.

Enterprise Ireland and other public bodies are also supporting the food industry to avail of these new market opportunities through the technology centres, innovation partnerships, commercialisation grants and more. It is important that industry avail of these.

In addition, Bord Bia's consumer insights research provides valuable insights for Irish food and drink companies on consumer trends and changing nutrition requirements.