Folic acid fortification of bread

Bakers may add folic acid to bread. Find out about this voluntary standard.

Review of folic acid fortification

Before COVID-19, MPI was reviewing folic acid fortification of food in New Zealand. This work is paused while MPI staff are supporting the COVID-19 response.

Find out about the 2019 consultation

Adding folic acid to bread

New Zealand has a voluntary standard that lets bakers add folic acid to bread. In 2014, the New Zealand Association of Bakers agreed to fortify 25% to 50% of bread with folic acid.

New Zealand (Permitted Fortification of Bread with Folic Acid) Food Standard 2012

Code of Practice for Voluntary Folic Acid Fortification of Bread – Bake Info

Guide to adding folic acid to bread

We have a guide to adding folic acid to bread for bakers, retailers, and food safety officers. It will help you interpret and apply the voluntary standard.

The addition of folic acid and iodised salt to bread [PDF, 182 KB]

Labelling of folic acid-fortified bread

Bread that is fortified with folic acid needs to be labelled. If bread contains added folic acid, this must be included in the ingredients list. Bakers can list this as folate or folic acid.

Fortification of bread with folic acid – questions and answers [PDF, 83 KB] 

Folic acid has health benefits

Folate is vital for healthy cells and tissues. Folic acid is the synthetic form of folate. Folic acid is especially important in early pregnancy for the healthy development of babies in the womb.

Find out more

Folate and folic acid added to food

Nutrient research – Folic acid project reports

Who to contact

If you have questions about folic acid fortification, email info@mpi.govt.nz

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