Food Standard New Zealand Permitted Fortification of Bread with Folic Acid

F oo d S ta nd ar d Issued under the Food Act 2014 New Zealand Permitted Fortification of Bread with Folic Acid 13 August 2021 Food Standard: New Zealand Permitted Fortification of Bread with Folic Acid 13 August 2021 Ministry for Primary Industries Page 1 of 4 TITLE Food Standard New Zealand Permitted Fortification of Bread with Folic Acid COMMENCEMENT This Food Standard comes into force on 13 August 2021 REVOCATION This Food Standard revokes and replaces the New Zealand (Permitted Fortification of Bread with Folic Acid) Food Standard 2012, issued 27 August 2012. This Food Standard will be revoked on 13 August 2023 ISSUING AUTHORITY This Food Standard is issued under section 404(1) of the Food Act 2014 Dated at Wellington, 13 August 2021 [Dated and signed] Hon Dr Ayesha Verrall Minister for Food Safety Contact for further information Ministry for Primary Industries (MPI) New Zealand Food Safety Food and Beverage PO Box 2526 Wellington 6140 Email: foodactinfo@mpi.govt.nz mailto:foodactinfo@mpi.govt.nz Food Standard: New Zealand Permitted Fortification of Bread with Folic Acid 13 August 2021 Ministry for Primary Industries Page 2 of 4 Contents Page Introduction 3 Part 1: Requirements 4 1.1 Application 4 1.2 Definitions 4 1.3 Meaning of bread 4 1.4 Permitted Addition of Folic Acid to Bread 4 Food Standard: New Zealand Permitted Fortification of Bread with Folic Acid 13 August 2021 Ministry for Primary Industries Page 3 of 4 Introduction This introduction is not part of the Food Standard, but is intended to indicate its general effect. Purpose The purpose of this Standard is to provide permission for folic acid to be voluntarily added to bread. Background The Food Standard: Permitted Fortification of Bread with Folic Acid, formerly known as the New Zealand (Permitted Fortification of Bread with Folic Acid) Food Standard 2012 first came into force on August 27 2012. New Zealand has adopted part of Standard 2.1.1 – 5 of the Australia New Zealand Food Standards Code requiring that wheat flour sold as suitable for making bread contains no less than 2 mg/kg, and no more than 3mg/kg, of folic acid. This Standard does not apply to bread that is represented as organic. There is a two-year transition period. During this time, everyone who makes and sells bread may choose to comply with this Standard. 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 (NTDs) in many countries. For example, in Australia, NTD prevalence decreased following mandatory fortification of folic acid. When fortifying bread with folic acid bakers and importers must meet the requirements specified within this Standard. The amount of folic acid that is prescribed within this Standard is proven to be a sufficient amount of folic acid in bread and exceeding this amount may cause a health risk to consumers. Who should read this Food Standard? This Food Standard should be read by everyone who makes and sells bread within New Zealand, and importers of bread for sale within New Zealand. Why is this important? Breach of the maximum permitted addition of folic acid to bread will be an offence under the Food Act 2014. Document History Version Date Section Changed Change(s) Description 27 August 2012 NA New Food Standard 13 August 2021 Part 1: Requirements This Food Standard permits folic acid to be added to bread in a way that is not in accordance with part of standard 2.1.1-5 of the Food Standards Code requiring non-organic wheat flour sold as suitable for making bread contain folic acid. Food Standard: New Zealand Permitted Fortification of Bread with Folic Acid 13 August 2021 Ministry for Primary Industries Page 4 of 4 Part 1: Requirements 1.1 Application (1) This Standard does not apply to bread sold or prepared for sale in, or imported, into Australia. (2) This Standard does not remove or affect any additional obligations or restrictions relating to the manufacture and sale of bread specified in the Food Standards Code that are applicable in New Zealand. 1.2 Definitions (1) In this Standard, unless the context otherwise requires, Act means the Food Act 2014 Food Standards Code means the Australia New Zealand Food Standards Code. (2) All terms used in this Standard and that are defined in the Act or the Regulations, but not defined in this Standard, have the same meaning as in the Act or Regulations. 1.3 Meaning of bread (1) Bread has the meaning given to it in Standard 2.1.1 (Cereals and Cereal Products) in the Food Standards Code. 1.4 Permitted Addition of Folic Acid to Bread (1) Folic acid (L-methyltetrahydrofolate, calcium) may be added to bread, subject to clause 1.4(2) of this Standard. (2) Bread must not contain more than 2.5 mg/kg of folic acid, or of (L-methyltetrahydrofolate, calcium), or of the total of folic acid and (L-methyltetrahydrofolate, calcium), if used together.