For those of you who follow food regulations and bread news… The NZ government is regulating flour in the following way (as laid out in this email from MPI (communication received Fri, 16 Jun 2023, 2:20 pm))
Go to the resources they shared below if you want more information!
Kia ora koutou,
We are contacting you to ensure that you have received important information about upcoming changes to the Australia New Zealand Food Standards Code (the Code) that may affect you.
From 14 August 2023, under the new rules, non-organic wheat flour intended for breadmaking must be fortified. This includes high-grade or strong flour, flour that is specifically labelled for breadmaking, and breadmaking premixes. This date ends the two-year transition period for existing flour millers to make necessary changes for implementation.
The change applies to only non-organic wheat flour used for breadmaking, so wheat flour for pasta, pizza bases, pastry, cakes, biscuits, crackers, or organic bread does not need to be fortified.
Flour fortified with folic acid and bread (or other products) made with fortified flour must be labelled accordingly, so consumers can check the ingredients list and make informed decisions.
The Code requires non-organic wheat flour intended for breadmaking to contain 2mg/kg, and no more than 3mg/kg, of folic acid.
Background
In July 2021, New Zealand adopted a Joint-Food Standard under the Australia New Zealand Food Standards Code that mandates the addition of folic acid to non-organic wheat flour for breadmaking.
Folic acid is an essential B vitamin that is important particularly for the healthy development of babies early in pregnancy. There is overwhelming scientific evidence that folic acid fortification helps protect babies against neural tube defects (such as spina bifida). The number of babies born with brain and spinal cord defects is higher in Aotearoa New Zealand than other comparable countries – such as Australia, Canada and the United States – and Māori and Pasifika babies are disproportionately affected.
Mandatory folic acid fortification has been safely and successfully implemented in more than 80 other countries, including in the United States, Canada, and Australia. Voluntary fortification of packaged bread has been occurring in New Zealand since 2014. More than 40% of non-organic packaged bread available in supermarkets is currently fortified with folic acid
Resources
New Zealand Food Safety has developed guides to assist you with the transition to mandatory fortification.
Changes to rules around folic acid fortification of bread and flour
A guide to labelling flour fortified with folic acid (and products made with fortified flour)
You can find more information about folic acid fortification on our website or contact us at foodactinfo@mpi.govt.nz.
Nga mihi nui,
New Zealand Food Safety
Telephone 0800 00 83 33
#KnowYourMiller
#KnowYourBaker