Baking Industry Holds Inaugural Baking Summit

25 August 2009

Baking Industry Holds Inaugural Baking Summit

Today representatives of the New Zealand baking industry met in Wellington to discuss the voluntary fortification of bread with folic acid at the first national Bread Summit.

“We were very pleased with the turnout of bakers with representatives from over 90% of the New Zealand baking industry included, said Laurie Powell, President of the NZ Association of Bakers.

“There was unanimous support for movement towards the voluntary fortification of a wider range of breads targeted at women of childbearing age.”

“There was also unanimous support from attendees for a targeted social marketing campaign in conjunction with the relevant authorities to raise awareness of the importance of optimum folate levels for pregnant women.

“It is our intention to develop a draft industry plan and engage with both officials and the pro-fortification lobby to seek their input.

“We would anticipate that within 6 months further ranges of fortified breads will be on the shelf specifically aimed at the target audience, Mr Powell said.

“We are pleased to endorse the outcome of the Summit and we will now engage with our industry suppliers and educate members on the issues around fortification, said Jason Heaven, President of the Baking Industry Association of New Zealand (BIANZ).

“While the Government’s final decision to defer the mandatory food standard has yet to be announced, it is the industry’s aim to demonstrate that we can work constructively within a voluntary regime, which provides New Zealander’s choice and does not require dosing the entire nation”, Mr Powell said.

ENDS

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