Skip to main content
English Cymraeg


Valuing FSA research and development

Research to develop a new valuation methodology that could be used to inform the prioritisation of future research and development investment.

A survey on the nutritional content and portion sizes of cheesecake

The FSA and the 11 district councils in Northern Ireland carried out a nutritional analysis survey of cheesecake served in restaurants and hotels in Northern Ireland. The results showed that portion sizes are often very large with bigger cheesecakes containing more energy, sugar, saturated fat and salt.

A survey on the nutritional content and portion sizes of scones

Key findings from research on sampled scones produced in Northern Ireland (NI) shows wide variations in portion size (g) and nutritional information (energy, sugar, fat, saturated fat, fibre and salt). The results will inform targeted interventions within the bakery sector, supported by technical expertise from academic institutions, to increase the availability of healthier products in local coffee shops, cafes and bakeries.

Review of social science

Commissioned by the FSA's Chief Scientific Advisor (CSA), this review sought to: identify the current social science capability within the FSA, identify the capability and evidence that would best support delivery of the FSA strategy, and assess options for delivery. The output of the review includes a report with recommendations, published with the CSA's response.