Food Reformulation Task Force to host workshop for food businesses

"Even though over three-quarters of consumers cite the importance of food produced sustainably, just two in five consumers actually make decisions about food choices based on how sustainable a food product is,” said FSAI CEO Pamela Byrne 

Workshop will explore the Food Reformulation Task Force to date, as well as outlining what steps to take next



6 April 2023

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The Food Reformulation Task Force – a partnership between the Food Safety Authority of Ireland (FSAI) and Healthy Ireland – will host a workshop for food businesses later this month, providing a platform for conversation and information sharing on food reformulation in Ireland. The workshop will be held on Wednesday, 26 April 2023 from 10:00am – 1.30pm at Silver Springs, Tivoli, Cork.

Chaired by Nuala Collins, Food Reformulation Task Force lead, the event will be introduced by Dr Pamela Byrne, chief executive, Food Safety Authority of Ireland.

Topics explored on the day will include:

  • Department of Health policy in context – Fiona Ward, National Policy advisor for Nutrition and Obesity, Healthy Ireland
  • The importance and value of industry and third level collaboration to support food reformulation – Technological University Dublin
  • Technical supports for food reformulation – Teagasc National Prepared Consumer Food Centre

Registration is free and available here. There will be an opportunity for participants to ask all speakers questions following their presentations.

Encouraging people to sign up for the Food Reformulation workshop, Dr Pamela Byrne, CEO, FSAI said: “This event will provide an open forum for stakeholders to engage and share information on food reformulation. Of particular interest will be the case studies showcasing actions taken by industry. For example, Kerry Dairy Ireland will outline how they have reduced the amount of sugar in a children’s yoghurt product while Saltwell will detail how they have reduced levels of salt in pizzas, sauces, bread and savoury snacks.”

“The workshop will also take a look at the work of the Food Reformulation Task Force to date, as well as what steps to take next,” Dr Byrne added. “It is important for all food businesses to put food reformulation, which can have a population-wide effect, to the front of their agendas. Reformulation is one of the ways by which food businesses can contribute to improving public health and only through working together can the vision of improved nutritional composition of our food be achieved.”

For more information on the event and to register, visit



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