New Zealand requires folic acid fortification for flour

Published 2023년 6월 12일

Tridge summary

Starting mid-August, the New Zealand government will mandate the fortification of non-organic bread-making wheat flour with folic acid. This move aims to increase the consumption of the B vitamin among child-bearing women, aligning with public health approaches in countries like Australia, Canada, and the United States. Folic acid fortification is shown to reduce neural tube defects, with Australia experiencing a 14% overall decrease and a 74% drop in Indigenous women. The mandatory fortification will replace the voluntary Code of Practice implemented by the New Zealand Association of Bakers in 2014. Flour millers will need to comply with the Australia New Zealand Food Standards Code by mid-August.

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Original content

Beginning in mid-August, the government of New Zealand will require all non-organic bread-making wheat flour, produced or sold in New Zealand, to be fortified with folic acid, a B vitamin essential for the healthy development of babies early in pregnancy. “Introducing mandatory fortification to non-organic bread-making flour, will ensure that people of child-bearing age are well-supported to increase their folic acid consumption, as bread is a staple food eaten by most of the population,” said Dr. Harriette Carr, deputy director of public health. This change, which was first announced by the government on July 8, 2021, will align New Zealand with the public health approach to flour fortification in Australia, Canada and the United States. Fortifying flour has been shown to be an important step in increasing equitable rates of healthy births. After fortification became mandatory in Australia, neural tube defects fell by 14% overall and by 74% in Indigenous women. “Folate is ...

Source: UkrAgroConsult