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A report by the Food Reformulation Taskforce about the outcome of its consultation on commercially available complementary foods. The purpose of this report is to summarise the stakeholder feedback collected as part of the consultation on proposed reformulation targets for CACF sold on the Irish m...

Details of the work undertaken by the Food Reformulation Taskforce in 2023 are outlined in this progress report.

Understanding the legislation and information essential for food businesses involved in the food supplement sector.

The purpose of this survey is to establish a 2023 benchmark of the salt content of pizza sold in Irish foodservice outlets.

The purpose of this scientific report is to assist businesses in assessing the safety of “probiotics” used in food supplements, in the absence of specific legal criteria.

Food safety research is not only important to highlight risk and determine potential control measures, but it is also essential to address gaps in food safety knowledge necessary to support regulation and identify emerging issues and threats to the food system in Ireland.

This document sets out the reformulation targets for commercially available complementary foods (CACFs) sold on the Irish market.

The purpose of this report is to provide an overview of the results obtained in the FSAI salt monitoring surveys which have been conducted on an annual basis since 2003.

Corporate governance is vitally important for the FSAI in effectively completing its statutory obligations.

A report by the Food Reformulation Task Force about the outcome of its consultation on maximum per serving salt targets for pizza sold in the foodservice sector.