Mandatory fortification of flour for bread making
October 08, 2021 at 3:17 PM
New Zealand has adopted a Joint-Food Standard under the Australia New Zealand Food Standards Code which mandates the addition of folic acid to non-organic wheat flour in bread.
There is a two-year transition period to allow flour millers time to implement this change.
Folic acid is an essential B vitamin that is important for the healthy development of babies early in pregnancy. Mandatory fortification in a prescribed amount is strongly associated with reduced prevalence of neural tube defects in many countries. The Ministry for Primary Industries has amended the Food Standard: New Zealand Permitted Fortification of Bread with Folic Acid to align with the mandatory Standard, and allow bread makers to continue to add folic acid to bread on a voluntary basis until 13 August 2023. The addition of folic acid to bread will no longer be permitted after this date.
Click here for more information.
Changes to Food Importation requirements
Food Business Guidance for Operating Under COVID-19 Alert Level 2
Food Business Guidance for Operating Under Covid-19 Alert Level 3