Overview

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

Description

The bill modifies the existing Bread and Flour Regulations 1998. Specifically, it adds "Folic acid (Vitamin B9)" to the list of essential ingredients of flour within Schedule 1. The Secretary of State will determine the precise amount of folic acid per 100 grams of flour, and its conditions of use, after consulting the Scientific Advisory Committee on Nutrition. The bill applies only to England and Wales and comes into effect immediately upon passage.

Government Spending

The bill does not specify any direct government spending. However, there may be indirect costs associated with monitoring compliance and potential support for the flour milling industry in adapting to the new regulations. No figures are provided in the bill itself.

Groups Affected

• Flour millers: Will need to adjust their processes to add folic acid to flour, potentially incurring costs.
• Consumers: Will benefit from increased folic acid intake, potentially reducing the risk of neural tube defects in babies. Some may have concerns about added fortification.
• The food industry: Businesses using flour in their products will need to adapt to the change.
• Pregnant women: Will see the greatest direct benefits from the increased folic acid intake.

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