Folic Acid decision a step in the right direction

Folic Acid decision a step in the right direction

Baking Industry Association President Jason Heaven says the postponement of the folic acid law is welcome news and a step in the right direction. “We’re very pleased with the decision that’s been made and there will be a lot of bakers out there who feel the same way.”

BIANZ Executive Officer Belinda Jeursen says that while some craft bakers may consider making bread that has folic acid added to it, the general feeling is one of relief that it will not be mandatory. “Bakers felt that an enormous responsibility was going to be placed on their shoulders, without sufficient evidence that adding folic acid was safe or effective. The logistics of implementing the law were also a big part of bakers’ reluctance to implement the plan. We believe that the public has a right to choose, and with that goes responsibility for the choices they make.”

Jason Heaven says the positive side of the recent debate and media coverage is that the public will be more aware of the benefits of folic acid to pregnant mothers and their babies. “We understand that there is a problem but we don’t believe putting folic acid in bread products is the answer. We would rather see government money spent educating a targeted audience or finding an alternative means of addressing the issue.”

ENDS

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