Food Standard New Zealand Permitted Fortification of Bread with Folic Acid.

This Food Standard permits the voluntary addition of folic acid to bread in New Zealand, excluding organic bread, with a two-year transition period for bakers and importers to comply. This standard outlines regulations for bread fortification, excluding bread sold or imported into Australia while maintaining compliance with New Zealand’s Food Standards Code. It defines key terms, referencing the Food Act 2014 and the Australia New Zealand Food Standards Code. Bread is defined according to Standard 2.1.1, and the permitted addition of folic acid is regulated, allowing up to 2.5 mg/kg of folic acid or its equivalent in fortified bread.