B

Baroness Merron (Lab)

Speaking in the House of Lords on 11 December 2024

Debate

Bread and Flour Regulations 1998

Contribution

The addition of folic acid is to non-wholemeal products. Flour is not just used in baking but is in all sorts of other products. That is part of the reason for it being a 24-month transition, and of course industry can act quicker than that. The reason that it is in non-wholemeal flour is that wholemeal is already a higher source of folate. In respect of chapattis, all products will be considered. I should add that some of the transition time is due to the labelling changes that will be required. We are not stopping industry acting quicker, but we are being realistic about how long it will take.

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