O'Callaghan & Associates was formed in January 1994 (Maridon Ltd. since 1997) to provide a market research, technical and business development and export marketing service to the broadly based biological sector, with particular emphasis on Food Additives and Ingredients. The service was of particular interest to smaller companies considering a new market entry, new business strategy or gearing up for change, but not ready to commit to a full time management allocation.
Through an excellent network of consultancy contacts, which we have developed with other independents, we can import a broad range of knowledge, experience, or expertise to focus on a multi-disciplinary approach to client based solutions. Furthermore, through this effective network, the service offers a global perspective. The quality of our work and service is endorsed by the high percentage of repeat business which we enjoy from our client base.
Over time, the business of Maridon Ltd. t/a Mary O'Callaghan & Associates has become more focussed on Food additive and Ingredient Regulation and Training in this sector. We have been involved with a large number of successful dossiers / submissions on Food Additives / Ingredients to EFSA, JECFA and GRAS approval status in the US.
Since January 2002, Mary O'Callaghan has been appointed General Secretary of NATCOL. The Association is managed by its Secretariat, based out of the offices of Maridon Limited, in Cork, Ireland.
NATCOL SECRETARIAT,
P.O. Box 3255,
Boycestown, Carrigaline,
Co. Cork. IRELAND
Tel/Fax: +353 21 4919673
Email: secretariat@natcol.org
Website: http://www.natcol.org/
NATCOL - Natural Food Colours Association represents the interests of companies involved in the manufacture of Naturally Derived and Nature Identical colours based in, but not limited to Europe, Japan and South America. NATCOL was founded in 1979 in Basle, Switzerland. NATCOL is an international Association acting on behalf of the natural food colour industry in the regulatory affairs arena at EU, CODEX and JECFA level.
Mary O'Callaghan is a Visiting Lecturer (Food Ingredients) with the Department of Food Business, University College Cork, Ireland.