Ken O'Flynn (Cork North-Central, Independent Ireland Party)
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2368. To ask the Minister for Health if she will publish FSAI analysis for 2015 to 2025 on saturated-fat trends in mass-market products including chocolate, ice cream and frozen desserts; and if she will indicate whether Ireland has met the 10% reduction target under the reformulation roadmap [45699/25]

Jennifer Murnane O'Connor (Carlow-Kilkenny, Fianna Fail)
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In 2016, the Department of Health indicated its intention to introduce a food reformulation strategy for Ireland. The strategy was published in 2021 and is outlined in A Roadmap for Food Product Reformulation in Ireland. To implement the Roadmap, The Food Reformulation Task Force, a strategic partnership between the Food Safety Authority of Ireland and Healthy Ireland, was established in 2022.

The Roadmap sets out voluntary reformulation targets of a 20% reduction in sugar and energy (calories) and a 10% reduction in saturated fat and salt in priority food categories between 2015 and 2025. Overall, there are 40 food categories prioritised for reformulation, however not every food category is prioritised for every nutrient target because some are not relevant for the category e.g.  biscuits are prioritised for all four targets whilst sausages are prioritised for saturated fat and salt reduction.

There are 16 food categories prioritised for saturated fat reduction including biscuits (including crackers); cakes, pastries and buns; soups, sauces & miscellaneous foods; chocolate confectionery; savouries; other breakfast cereals; ice-creams; chipped, fried and roasted potatoes; cheeses; yoghurts; other fat spreads (40-80%); beef and veal ready meals; meat products; sausages; bacon and ham; and beef and veal.

The task force uses multiple diverse data sources to monitor reformulation progress on the Irish market. Reformulation progress is outlined in the Food Reformulation Task Force: Monitoring reformulation progress in priority food categories 2024 report. As this monitoring work is ongoing, and we have not yet reached the end of 2025, it is not possible to publish reformulation progress between 2015 and 2025 at this stage. As the Roadmap includes a retrospective period of food reformulation monitoring (2015-2021), it has not been possible to establish the nutrient composition of all food categories in 2015. Where this is the case, reformulation progress is measured from the earliest year where data is available.  Trends in the reformulation progress of saturated fat as published in the Food Reformulation Task Force: Monitoring reformulation progress in priority food categories 2024 report are summarised below:

• A trend towards a decrease in the saturated fat content of yogurts, cheeses, other fat spreads, cakes, pastries and buns, other breakfast cereals, savouries, chipped, fried and roast potatoes, bacon and ham and sausages.
• A trend towards an increase in the saturated fat content of chocolate confectionery, ice-cream, beef and veal ready meals, meat products and soups and sauces.
• A trend towards limited changes in the saturated fat content of biscuits including crackers and beef and veal.

Ken O'Flynn (Cork North-Central, Independent Ireland Party)
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2369. To ask the Minister for Health if she will mandate a temporary “Recipe changed on [date]” front-of-pack notice where the primary fat changes to a higher-saturated-fat ingredient i.e. switch to coconut or palm, with thresholds and category guidance. [45700/25]

Jennifer Murnane O'Connor (Carlow-Kilkenny, Fianna Fail)
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A Healthy Weight for Ireland, the Obesity Policy and Action Plan (OPAP) - A Healthy Weight for Ireland - Obesity Policy and Action Plan - was launched in September 2016 under the auspices of the Healthy Ireland Framework (Healthy Ireland: A Framework for Improved Health and Wellbeing 2013-2025). It was developed in recognition of the growing need for a coordinated policy response to the increasing problem of obesity in Ireland.

OPAP covers a 10-year period up to 2025 and aims to reverse obesity trends, prevent health complications, and reduce the overall burden for individuals, families, the health system, and the wider society and economy. It recognises that obesity is a complex, multi-faceted problem and needs a multi-pronged solution, with every sector of society playing its part.

Step 2 of the OPAP is “Regulate for a healthier environment". Changing the obesogenic environment is recognised as a critical factor underpinning the success of maintaining the population at a healthy weight. The prevention approach aims to gradually change Ireland's food environment to one that facilitates consumption of healthier food and drinks and fosters active lifestyles.

A draft EU proposal on revising Regulation FIC was expected to be introduced at EU level under the EU Farm to Fork Strategy. The revision was expected to include front-of-pack nutrition labelling, the setting of nutrient profiles, date marking (‘use by’ date and ‘best before’ date), the extension of mandatory origin labelling to certain categories of food and foods as ingredients, as well as labelling of alcoholic beverages.

Step 5 of the OPAP is “The Department of Health, through Healthy Ireland, will provide leadership, engage and co-ordinate multi-sectoral action and implement best practice in the governance of the Obesity Policy and Action Plan.” To this end, the Department of Health liaises with the Department of Agriculture, Fisheries and Marine on the Farm to Fork Strategy.

Food Vision 2030, the 10-year strategy for the agri food sector was developed using a ‘food systems’ approach. This recognises the interconnectedness between policies for food, environment and health; and acknowledges that each actor in the food chain, from farm to fork, has an important role in developing a sustainable food system. The key to leadership in Sustainable Food Systems is to achieve a genuine balance between the three dimensions of sustainability. At the heart of the Strategy are four high level Missions underpinned by a series of key goals and actions, which seek to strike this balance:

• A climate smart, environmentally sustainable agri-food sector.,
• Viable and resilient primary producers with enhanced wellbeing.
• Food which is safe, nutritious and appealing: Trusted and valued at home and abroad.
• An innovative, competitive and resilient agrifood sector, driven by technology and talent.

• Action 1: Improve coherence of policies for food, health and nutrition through the establishment of a high-level group co-chaired by the Departments of Health and Agriculture, Food and the Marine. This group is expected to be established in 2025.
• Action 2: Ensure that the healthy and sustainable choice is made as accessible to consumers as possible.
• Action 3: Promote best practice on labelling. These Actions will be implemented through in collaboration between the Department of Agriculture, Food and the Marine, Department of Health and Food Safety Authority Ireland and in the context of labelling in consultation with the European Commission.

A new obesity policy is under development, and we intend to ensure that all Government Departments continue to play a role in enabling a healthier food environment and a healthier built environment to support our children and all citizens and improve health outcomes. I trust this information answers your query. CHAPTER II GENERAL PRINCIPLES ON FOOD INFORMATION

Article 3, General objectives 1. The provision of food information shall pursue a high level of protection of consumers’ health and interests by providing a basis for final consumers to make informed choices and to make safe use of food, with particular regard to health, economic, environmental, social and ethical considerations.”

[...]Section 3, Nutrition Declaration

[...]

Article 30

Content 1. The mandatory nutrition declaration shall include the

following:

(a) energy value; and

(b) the amounts of fat, saturates, carbohydrate, sugars, protein

and salt.

Where appropriate, a statement indicating that the salt content is exclusively due to the presence of naturally occurring sodium may appear in close proximity to the nutrition declaration.

2. The content of the mandatory nutrition declaration referred to in paragraph 1 may be supplemented with an indication of the amounts of one or more of the following:

(a) mono-unsaturates;

(b) polyunsaturates;

(c) polyols;

(d) starch;

(e) fibre;

(f) any of the vitamins or minerals listed in point 1 of Part A of Annex XIII, and present in significant amounts as defined in point 2 of Part A of Annex XIII.

[...] ANNEX VII

INDICATION AND DESIGNATION OF INGREDIENTS PART A — SPECIFIC PROVISIONS CONCERNING THE INDICATION OF INGREDIENTS BY DESCENDING ORDER OF WEIGHT

[...]

Ken O'Flynn (Cork North-Central, Independent Ireland Party)
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2370. To ask the Minister for Health if she will direct the HSE to run a short public information campaign explaining saturated fat guidance in plain language, aligned with WHO/EFSA. [45701/25]

Jennifer Carroll MacNeill (Dún Laoghaire, Fine Gael)
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As this is a service matter, it has been referred to the Health Service Executive for attention and direct reply to the Deputy.