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  • Food choices for coeliacs

    Food choice is a big part of everyday family life and having a son with coeliac disease makes it a little more challenging, but nothing that can’t be managed. By Alice Sheahan, Communications Executive at safefood.

  • Meal Preparation

    We all have busy lives and it can be difficult to come home after a long day and prepare a healthy meal from scratch. Having a few things prepared in advance means you can still enjoy a delicious healthy meal with little effort. Here are some tips from Anne Parle, Human Health and Nutrition Research Fellow at safefood.

  • The food safety facts on slow cooking

    Slow cooking is a method of cooking which uses relatively low temperatures (79°C – 93°C) for a long period of time to cook food. By Sarah Norberg, Technical Executive in the Food Science Department at safefood.

  • The joy of slow cookers

    They’re inexpensive to buy, most of the major supermarkets stock them from time to time and they can cost as little as €20, they’re economical to run, and they’re perfect for cooking cheaper cuts of meat. By Corinna Hardgrave, research fellow at safefood.

  • Burnt toast and how much is too much

    When we’re not quite sure what a "safe" level is or how dangerous a chemical can be is when problems arise. A good example of this is the news reports this week about something called acrylamide and food like burnt toast. By James McIntosh, Chief Specialist in Toxicology at safefood.

  • Healthy eating on a student budget

    My housemates preferred takeaways and ready-made meals over cooking homemade meals and they used to wonder how so much of their money kept “disappearing”. By Niamh Dowling, placement student from Ulster University.

Showing 51-56 of 56 blogs

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