Mandatory fortification of bread with folic acid and iodine

Page last updated: 12 December 2017

Review of mandatory folic acid and iodine fortification

Mandatory fortification of bread with folic acid and iodine was implemented in 2009 as part of Standard 2.1.1 Cereals and Cereal Products under the Australia New Zealand Food Standards Code.

The policy objective of
  • mandatory folic acid fortification of wheat flour for bread making, was to reduce the incidence of neural tube defects in the Australian population, by increasing the folic acid intake of women of child bearing age.
  • mandatory iodine fortification of bread through the use of iodised salt, was to address the re-emergence of iodine deficiency in the general populations of Australia and New Zealand.
A review of mandatory folic acid and iodine fortification (the Review) was commenced two years after implementation, in response to a request by the then Australia New Zealand Food Regulation Ministerial Council (now the Forum) for a comprehensive and independent review of the effectiveness of the mandatory initiatives. The Review also considered the adequacy of the monitoring framework for mandatory fortification agreed to by the Australian Health Ministers’ Advisory Council (AHMAC) in 2007.

The Review was undertaken in three stages: Work was funded by the AHMAC, and overseen by a joint Food Regulation Standing Committee (FRSC) / AHMAC Working Group, chaired by the Australian Government Department of Health.

National mandatory folic acid fortification of wheat flour for making bread compliance survey: of flour mills producing wheat flour for making bread in October 2010 – March 2011

Compliance survey of flour mills producing wheat flour for making bread in October 2010 – March 2011
  • Report

    In this section

    Feedback icon

    Feedback

    Did you find this page useful?