Ask anyone with a moderate knowledge of the Irish food-and-drink industry how they think it is doing on the innovation front, and they are likely to say “pretty well”. Ireland has a history of punching above its weight on global food markets, punctuated with success stories stretching as far back as the launch of Kerrygold butter in 1962. After spending most of Tuesday at Enterprise Ireland’s food innovation summit, however, I began to get a sense that a two-tier industry has emerged.