Exciting changes are on the horizon for bread and baked goods in the UK! By the end of this year, most flour, bread, and cakes will include added folic acid, thanks to new health regulations. This move is designed to help reduce the risk of babies being born with neural tube defects like spina bifida by boosting folate intake, especially for women who might not take supplements before pregnancy.
While white and brown wheat flours will see this fortification, wholemeal flour remains unaffected due to its natural nutrient goodness. Special exceptions also exist for small-scale millers and artisanal products, keeping traditional methods alive while aiming for a broader public health impact.
The changes don’t stop at fortification! Expect to see clearer and more honest labelling too. Products labelled “wholemeal” will genuinely only use wholemeal flour, and all added nutrients including folic acid must be listed on ingredient labels, which means no more misleading terms like “unbleached flour.”
Though your favourite bread might taste the same, these updates promise a healthier nutritional profile by late 2026. Let’s raise a toast to clearer labels and better health benefits! 🍞🥖 #BreadWithBenefits #HealthyEatingRevolution