Folic acid in Breadmaking flour.

Effective as of 13 September 2009, all flour used for making bread in Australia is to have Folic Acid added. Food businesses across Australia have been given two years to achieve this new requirement of the Food Standards Code.

Folic acid is a man made form of Folate, a B group Vitamin. Folic Acid is more readily absorbed by people.

Folate is required to prevent neural tube defects in pregnant women. Neural tube defects have been identified as a cause of Spina bifida. Women planning pregnancy must have at least 400 micrograms of Folate daily.

The addition of Folic Acid to bread making flour will enhance the amount of Folate in the average diet of women, although dietary supplements will most likely be needed to achieve the amount of Folate needed for pregnancy.

The amount added to the flour must achieve a level of 120 micrograms per 100grams (about three slices) of bread. Although it is not going to be legally required, the additional folic acid will most likely also be in other bakery goods, including; crumpets, pizza bases, scones and crumbed products.

This requirement will not, at this stage, apply to any organic, corn, rice or rye flour based products. It will still apply to the flour made and sold for domestic bread makers.

Customers will know that the folic acid has been added to the product because manufacturers must ensure that the ingredient list shows it as an ingredient.

More information can be found at www.foodstandards.gov.au