Guide to adding folic acid to breadmaking flour
By mid-August 2023, flour millers must comply with Standard 2.1.1 – 5 (a) Cereal and Cereal Products of the Australia New Zealand Food Standards Code, which outlines that non-organic wheat flour that is sold as suitable for making bread must contain no less than 2mg/kg, and no more than 3mg/kg, of folic acid.
New Zealand Food Safety (MPI) has worked with industry to develop the guide Changes to rules around folic acid fortification of bread and flour to help you understand and meet the requirements of this standard.
Labelling of folic acid-fortified food
Food that is fortified with folic acid needs to be labelled. ‘Folate’ or ‘folic acid’ must be included in the ingredients list where it has been added to food.
The following guide has been designed to help you get your labels right.
A guide to labelling flour fortified with folic acid [PDF, 383 KB]