Overview

This bill proposes to amend the Bread and Flour Regulations 1998 to mandate the addition of folic acid to flour. The aim is to improve public health by reducing neural tube defects in babies.

Description

The bill modifies the 1998 regulations by adding folic acid (Vitamin B9) to the list of essential ingredients in flour. The Secretary of State will consult the Scientific Advisory Committee on Nutrition to determine the precise amount of folic acid required per 100 grams of flour and its usage conditions before these are formally added to the regulations. The legislation will apply to England, Wales, and Scotland and will come into effect immediately upon passage.

Government Spending

The bill doesn't directly specify government spending. The costs will likely relate to the consultation process with the Scientific Advisory Committee on Nutrition and the potential need for adjustments to existing food safety regulations. Specific financial figures are not included in the bill itself.

Groups Affected

Groups potentially affected include:

• Flour millers: They will need to adapt their production processes to include folic acid in flour.
• Bakery industry: Businesses using flour will be impacted by changes to the flour composition.
• Pregnant women: This group will directly benefit from the increased folic acid intake, reducing the risk of neural tube defects in their babies.
• The general public: The entire population will consume bread and flour products with added folic acid.

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