Baking industry to add folic acid to bread

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The baking industry will move toward voluntarily fortifying a wider range of breads with folic acid, and supports a targeted marketing campaign for pregnant women, Association of Bakers president Laurie Powell says.

The industry held a summit on the issue of fortification today, ahead of the Government's expected announcement on Thursday that it will delay a requirement for bakers to add folic acid to bread.

The previous government had signed a trans-Tasman food standard agreement for the mandatory addition of folic acid to all bread.

But following consultation with the public and the baking industry, the current Government made it clear it preferred a three-year deferral of the agreement.

Folic acid has been shown to reduce the risk of babies being born with defects such as spina bifida, but bakers say women would need to eat at least 11 slices of bread a day to make a difference to the health of their unborn child.

Representatives from 90 percent of the baking industry attended the summit in Wellington today, and there was unanimous support for a movement towards the voluntary fortification of a wider range of breads targeted at women of childbearing age.

There was also unanimous support for a marketing campaign to raise awareness of the importance of optimum folate levels for pregnant women.

Mr Powell said the industry would develop a draft plan and engage with officials and the pro-fortification lobby to seek their input.

"We would anticipate that within six months, further ranges of fortified breads will be on the shelf specifically aimed at the target audience," Mr Powell said.

NZPA

- NZPA