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The average daily salt intake in Ireland is high - approximately 10g in adults.

Continued surveillance of the Irish food supply for contaminants, residues, food additives and essential nutrients is required to ensure the continuing safety of Irish food

A wide range of food is available in Ireland today, and whether that food is produced by a large multi-national company or a small local food producer, it must be safe for consumers to eat.

Guidance for Food Businesses

This guidance document provides an overview of the European Union and National legislation related to additives in food, together with guidance on its interpretation.

Antimicrobial resistance is now widely acknowledged as a major global public health challenge.

This factsheet is intended for food business operators and other interested parties, particularly in the sector of foods of animal origin.

Aspartame is used to replace sugar in a wide range of sugar-free and low-calorie foods