8 JULY 2021: Review of folic acid fortification of food
In 2019, the Ministry for Primary Industries (MPI) consulted with the public on options to change the requirements for folic acid fortification. The Government has decided that from mid-August 2023, all non-organic wheat flour suitable for bread making, produced or sold in New Zealand, must be fortified with folic acid.
What is folate?
Folate is a B vitamin found naturally in food, especially:
- green vegetables like broccoli, spinach, and salad greens
- citrus fruit
- wholegrain bread and breakfast cereals
- chickpeas, nuts, dried beans, and peas (although cooking reduces the folate level).
What is folic acid?
Folic acid is the synthetic form of folate. It is added to some manufactured foods and drinks. It may also be taken as a vitamin supplement, either on its own or when added to vitamin B or other supplements.
Why folate is important
Folate is vital for healthy cells and tissues.
If you don't get enough folate, your body may not be able to produce healthy red blood cells. Red blood cells may be larger than normal. This is a disorder called megaloblastic anaemia.
Folic acid and pregnancy
Folic acid is important for the healthy development of babies in the womb. Especially in early pregnancy, when babies grow most rapidly.
Some women don't get enough folic acid before and during early pregnancy. They have a higher risk of giving birth to babies with conditions known as neural tube defects. These include spina bifida and anencephaly.
The Ministry of Health recommends folic acid supplementation for pregnant women and women planning a pregnancy.
Not all pregnancies are planned, so fortifying foods with folic acid is a way to ensure that women of child-bearing age are getting enough folic acid, improving health outcomes and health equity.
Folate and folic acid – Te Whatu Ora | Health New Zealand
Folic acid fortification
Fortification is when nutrients are added to food and drinks during manufacturing.
Voluntary fortification of bread has been occurring in New Zealand since 2014, but from mid-August 2023, folic acid must be added to non-organic wheat flour that is suitable for making bread sold within New Zealand.
Folic acid can be added to:
- non-wheat breads
- breakfast cereals
- fruit and vegetable juices
- milk alternatives, like soy milk
- food drinks (such as liquid meal supplements).
Folic acid in bread
In 2014, the New Zealand Association of Bakers agreed to fortify 25% to 50% of bread with folic acid. This practice will no longer be necessary once fortification of folic acid becomes mandatory in mid-August 2023.
Find a list of folic acid fortified bread – Bake Info
Adding folic acid is safe
There is no consistent evidence that folic acid, when fortified in food at the recommended level, has any harmful health effects.
Are foods fortified with folic acid labelled?
Yes. If folic acid has been added, it will be on the product's ingredients list. Food makers can list this as folate or folic acid.
It will sometimes be on the nutrition information panel.
Who to contact
If you have questions about folate and folic acid added to food, email info@mpi.govt.nz
