Overview

This bill amends the 1998 Bread and Flour Regulations to mandate folic acid fortification in flour sold in England and Wales. The Secretary of State will determine the precise amount of folic acid required, after consulting with the Scientific Advisory Committee on Nutrition.

Description

The Bread and Flour Regulations (Folic Acid) Bill modifies the existing Bread and Flour Regulations 1998. Specifically, it adds "Folic acid (Vitamin B9)" to the list of essential ingredients for flour. The Secretary of State, guided by the Scientific Advisory Committee on Nutrition, will set the necessary quantity of folic acid per 100 grams of flour and outline its usage conditions.

Key Changes:

• Adds folic acid (Vitamin B9) as a mandatory ingredient in flour.
• Secretary of State will determine the required amount and usage based on expert advice.
• Bill applies only to England and Wales.
• Bill takes effect immediately upon passage.

Government Spending

The bill doesn't directly specify any new government spending. However, there may be costs associated with enforcement and monitoring compliance with the new regulations, and potential support for the food industry in adapting to the changes. Exact figures are not provided in the bill text.

Groups Affected

• Flour Millers: Required to adjust their processes to include folic acid in their flour production.
• Food Manufacturers: Businesses using flour in their products will need to adapt their recipes and potentially labelling.
• Consumers: Will benefit from increased folic acid intake through bread and other flour-based products, potentially reducing neural tube defects in newborns. There may also be some increased costs for bread and flour products.
• Scientific Advisory Committee on Nutrition: Will be involved in advising on the appropriate level of folic acid fortification.

Powered by nyModel