Search

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.

This document sets out the maximum per serving salt targets for adult and children’s pizzas sold in Irish foodservice outlets. For example, restaurant, takeaway, café, public house.

2023 marked the 25th anniversary since the establishment of the Authority, providing a good opportunity to look back at how the food control system has evolved.

I 2023 comóradh 25 bliana ó bunaíodh an tÚdarás, rud a thug deis mhaith chun breathnú siar ar an gcaoi ar tháinig forbairt ar an gcóras rialaithe bia.