Dr. Frank McGovern:

I thank members for their interesting questions. There is much active research in Ireland, Europe, and globally on food additives. They can reduce emissions of methane from enteric fermentation. Historically, the EPA has funded research in this area, but that research has been taken over by the likes of Teagasc as well as by commercial activities. The key issues include the added costs of certain additives, and some additives are prohibited for food, health, and safety issues; the impacts on the flavour of food products; and the overall health of the animal. Certainly, this is an active area of research. Hopefully solutions will come from those investments.