Dáil Éireann Debate, Tuesday - 17 February 2026
978. Deputy Michael Fitzmaurice asked the Minister for Agriculture, Food and the Marine if processors will be required to publish the proportions of Irish and non-Irish products of animal origin processed in their plants, and that are contained in their final products, whether ready to eat or non ready to eat; and if he will make a statement on the matter. [12621/26]
Amharc ar fhreagraMy colleague, the Minister for Health has overall responsibility for the general food labelling legislation. However, my Department plays a role in the enforcement of this legislation under service contract to the Food Safety Authority of Ireland.
The overarching legislative framework for food information to consumers is Regulation (EU) No. 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers (FIC). Under this EU Regulation, the general rule is that the indication of the country of origin or place of provenance is mandatory where failure to indicate this might mislead the consumer as to the true country of origin or place of provenance of the food.
Article 26(3) of the EU FIC Regulation provides that where the country of origin or the place of provenance of a food is given and where it is not the same as that of its primary ingredient, the country of origin or place of provenance of the primary ingredient in question shall also be given. This Article aims at preventing misleading food information which implies a certain origin of a food, when in fact its true origin is different. The rules for indicating the country of origin or place of provenance of the primary ingredient of a food are set out in Commission Implementing Regulation (EU) 2018/775.
Where 'Product of Ireland' is displayed on the food and is different from the country of origin or place of provenance of the primary ingredient, it must be accompanied by country of origin or place of provenance of the primary ingredient.
A primary ingredient is defined as meaning ‘an ingredient or ingredients of a food that represent more than 50% of that food or which are usually associated with the name of the food by the consumer and for which in most cases a quantitative indication is required’.
I convened a meeting of key stakeholders on Friday 13 February. As a result of these discussions, my Department has committed to undertake an initiative to enhance understanding of global supply chains for Irish food and drink and an understanding of labelling and food information for the consumer requirements.
