Bakers Back up Decision to Fortify Flour with Folic Acid

The British government has recently announced that all flour will be fortified with folic acid after ministers swung behind a plan that medical experts say will reduce the number of babies born in the UK with serious birth defects. Bakers say they support the decision.

The policy, which will be introduced within weeks, comes after ministers were convinced by their own advisers that it would reduce the risk of babies developing spina bifida and other conditions that involve severe disability or death.

Mandatory fortification would mean everyone eating foods like bread in the UK will get a dose.

The UK’s Federation of Bakers (FOB), the trade association representing all the leading bakeries in the UK, says it has consistently stated that the fortification of bread is a medical decision.

The baking industry has always been responsive to consumer needs and therefore remains committed to responding positively to the announcement of a consultation on fortifying with folic acid, FOB says.

Gordon Polson, FOB director, commented: “The Federation of Bakers welcomes the government’s announcement that it will consult on the mandatory fortification of flour with folic acid in a bid to tackle fetal abnormalities.”

Geoff Ogle, chief executive at Food Standards Scotland said that the UK government’s announcement of its intention to consult on the mandatory fortification of white flour with folic acid is a welcome first step.  

“The evidence shows that intake of folic acid remains low for many in Scotland. We and Scottish government have long been recommending that mandatory fortification of flour with folic acid, together with limits on other sources of dietary folic acid, should be taken forward on a UK-wide basis to reduce the number of babies born with neural tube defects,” Ogle comments.