Our Head of Research & Development, Martin Ruck, recently attended an industry consultation hosted by Scottish Bakers with the Scottish Food and Drink Federation (SFDF), to discuss the potential mandatory introduction of folic acid to flour and baked goods in Scotland.
Martin was joined by representatives from Food Standards Scotland (FSS), National Association of British & Irish Millers (NABIM) and other industry stakeholders to deliberate implementation, export status and cost implications among other topics.
The potential change in legislation is being driven primarily to try to reduce the incidence of Spina Bifida in infants and improve mental development in both children and adults. FSS will be undertaking dietary modelling and the commercial partners will be looking at the likely fiscal impacts.
Martin commented, “We were very pleased to have been invited by David Thomson (CEO of Scottish Food & Drink Federation) to help with the consultation on a key piece of public health policy. I found it to be a very lively debate which reflects the serious nature of the introduction of folic acid with a number of key actions for the future to help shape the policy.”