Skip to content

Main Navigation

  • About Us
    • PortFIR Working Groups
    • Annual Meetings
    • Join us
    • Info_FIR Editions
  • News
  • Food Composition
    • Search and Compare Foods
    • Nutrient Intake Calculator
    • Download FCDB in Excel
  • DataBase
    • About the database
    • Food components
    • Versions and updates
  • Monitaditivos
    • Intake of food additives
    • Occurrence of additives and flavourings
  • Data providers
  • Food consumption
  • English
    • Português
    • English

Info_FIR – 2nd issue available

We published the second issue of Info_FIR today. Info_FIR is a newsletter dedicated to topics related to the PortFIR program. Its objective is to present the activities developed in greater…

Read More

Info_FIR – PortFIR’s newsletter

Today we present the first issue of Info_FIR. Info_FIR is the first edition of a newsletter dedicated to topics related to the PortFIR program. It aims to provide a more…

Read More

Recent News

  • Food additives in Portugal: from monitoring to the protection of Public Health. A collaborative strategy – provisional programme availableApril 21, 2026
  • From misinformation to trust: scientific evidence as the foundation of food communication – Watch here!April 16, 2026
  • From misinformation to trust: scientific evidence as the foundation of food communication – You can still register!April 14, 2026
  • Food additives in Portugal: from monitoring to the protection of Public Health. A collaborative strategy – provisional programme availableApril 21, 2026
  • From misinformation to trust: scientific evidence as the foundation of food communication – Watch here!April 16, 2026
  • From misinformation to trust: scientific evidence as the foundation of food communication – You can still register!April 14, 2026
  • Contact Us

    Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), IP

    Av. Padre Cruz
    1649-016 Lisboa
    Portugal
    tabela.alimentos@insa.min-saude.pt

    © 2026 Portuguese Food Information Platform. All Rights Reserved.