Voluntary fortification of bread with folic acid Annual Report 2013

Transcription

1 Voluntary fortification of bread with folic acid Annual Report 2013 T.G. Watson Baking Industry Research Trust May 2014 A report to the Ministry for Primary Industries 1

2 Disclaimer Every effort has been made to ensure the information in this report is accurate. The Baking Industry Research Trust, and the New Zealand Association of Bakers and member companies, do not accept any responsibility or liability for any error of fact, omission, interpretation or opinion that may be present, however it may have occurred. 2

3 Summary This report fulfils the reporting requirements of the New Zealand Association of Bakers (NZAB) code of practice (COP) for voluntary folic acid fortification of bread in New Zealand. The COP requires that the Industry will commission an audit of fortified breads each year to verify the levels of folic acid in the range of breads and proportion of breads available in New Zealand that are fortified. NZAB members have advised that there were 29 varieties of folic acid fortified packaged sliced breads on the market in New Zealand in While some varieties are regional, the majority are readily available nationally. In 2013, 14.4 %, by production volume, of packaged sliced bread marketed or distributed by NZAB members or their private label partners was fortified with folic acid. This is approximately the same level as reported for While changes have been slow companies are committed to the COP through their signatures and marketing plans have been developed to ensure the targets will be met in the future. All NZAB member bread formulations claiming folic acid fortification, by manufacturing company, were audited. Where product was sold in both the North and South Islands, product from both Islands was audited. All samples were taken from the market by shoppers independent of NZAB member companies. A total of 49 bread formulations were sampled across the country. Folic Acid content was tested by AsureQuality using the Biacore method (based on AOAC method ). Audit results show that the average fortification levels of all breads was 182 µg per 100 grams of bread in the most recent round of sampling. The median fortification levels (interquartile range (IQR)) for all bread analyses was 153 µg /100 g (IQR: 105, 259 µg /100 g) in the most recent round of sampling. Companies have struggled to accurately achieve targeted levels of folic acid in finished bread in their first round of auditing. The findings from the audit have been used to help refine fortification practices and improvements were observed across almost all bread lines throughout the year. Of the breads that were audited at least twice (n=19), the median concentration of bread fortification increased from 27.2 µg /100 g (IQR 17, 93 µg /100 g) in the first round of auditing to 244 µg /100 g 3

4 (152, 272 µg /100 g) in the final round of auditing. At the final round of auditing, only two bread lines were found to have fortification levels less than 50 µg /100 g. Results indicate that processes to ensure folic acid premix is added have improved, but further work on review of addition levels for the various folic acid premixes and processes is still in progress to ensure that all breads are reaching the targeted level of fortification (200 µg per 100 grams of bread), whilst not exceeding the maximum level of 250µg/100g permitted in the Standard. This is an area of focus for all companies going forward. Level of success will be measured in the 2014 round of audits. Marketing plans for 2014 indicate that 25-35%, by volume, of bread produced by the end of 2014 will be fortified. By annualising (determining the resulting volume if all fortified product had been in the market for the full year) it can be predicted that the COP s aspirational target of 50% of packaged sliced bread fortified with folic acid is achievable. 4

5 Contents Page Number Summary 3 Contents 5 List of Tables 6 List of Abbreviations 6 Introduction 7 List of breads containing folic acid 8 Proportion of breads fortified with folic acid 11 Audit of breads claimed to be fortified with folic acid 13 Background to audit 13 Method 13 Analysis of folic acid content 14 Results 14 Discussion 16 Next steps 17 Appendices Appendix 1 19 New Zealand Association of Bakers (NZAB) and Private Label Partner s Code of Practice for Voluntary Folic Acid Fortification of Bread Appendix 2 23 Full results 5

6 List of Tables Table Number Title Page Number 1 Packaged sliced breads fortified with folic acid 6 2 Percentage of packaged sliced breads fortified with folic acid 9 3 Summary of audit results 12 List of Abbreviations New Zealand Association of Bakers (NZAB) Ministry for Primary Industries (MPI) Code of Practice (COP) Baking Industry Research Trust (BIRT) Nutrition Information Panel (NIP) Not Applicable (NA) Interquartile range (IQR) 6

7 Introduction In order to help meet the needs of the population of concern with regard to folic acid (i.e., women of child-bearing age) members of the New Zealand Association of Bakers voluntarily add folic acid to some bread products. This enables those in the population who wish to increase their folic acid levels to do so by purchasing these fortified breads. A code of practice (COP) has been developed to reinforce NZAB commitment to having folic acid fortified bread available. This report is written to meet the reporting requirements of NZAB code of practice (COP) for voluntary folic acid fortification of bread. A copy of the COP and list of the companies that have signed up to it is included in the Appendix to this report. The COP was developed in conjunction with the Ministry for Primary Industries (MPI). It requires that an audit is carried out to verify the level of folic acid in the range of NZAB packaged sliced loaf breads fortified, and that an annual report be submitted to MPI which includes the following: a list of all the breads containing folic acid the proportion, by volume, reported as production volume of packaged loaf breads that contain folic acid a list of breads that have been tested and the test method used the results of tests, identifying the levels of folic acid found in breads an explanation of how the goal for fortifying towards 50% of packaged breads in NZ, with folic acid, is being met. This report relates to the 2013 calendar year and planned activity for

8 List of breads fortified with folic acid There are 29 varieties of NZAB folic acid fortified packaged sliced breads on the market in New Zealand as shown in Table 1. The list of fortified products, including product name, loaf weight, and regions where able to be purchased, is available to the public on the NZAB and BIRT website Bread type, type of outlet and shelf prices in 2013 have been added to the list for the information of readers of this report. Some bread varieties are only available on one island. However there is often a similar counter-part available on the other island e.g., Rivermill Wheatmeal in the North Island is equivalent to Golden Bake Wheatmeal in the South Island. Many of the folic acid fortified breads are used by food service customers i.e., restaurants, caterers, cafes, cafeterias, government institutions, rest homes etc. Fortified breads are available in a range of prices. Table 1 Packaged sliced breads fortified with folic acid Product Name Loaf Weight (g) Bread Type Regions where able to be purchased Type of Outlet (Supermarket, Dairy, Other) 2013 On Shelf Price Range ($ per loaf) Sunny Crust Multigrain Toast 600 Light Grain National Supermarkets Sunny Crust Wholemeal Toast 600 Wheatmeal National Supermarkets Pams Multigrain Sandwich 700 Grain National Pak N Save, New World, 4 Square Pams Multigrain Toast 700 Grain National Pak N Save, New World, 4 Square Pams Wheatmeal Sandwich 700 Wheatmeal National Pak N Save, New World, 4 Square Pams Wheatmeal Toast 700 Wheatmeal National Pak N Save, New World, 4 Square Burgen Pumpkin & Chia 700 Grain National Supermarket, Dairy, Route Burgen soy and Linseed Toast 700 Grain National Supermarket, Dairy, Route Burgen soy and Linseed Sandwich 700 Grain National Supermarket, Dairy, Route Burgen Mixed Grain Toast 700 Grain National Supermarket, Dairy, Route

9 Burgen Mixed Grain Sandwich 700 Grain National Supermarket, Dairy, Route Burgen Mixed Grain Long slice 700 Grain National Supermarket, Dairy, Route Pams Mixed Grain Traditional 700 Grain National Pak N Save, New World, 4 Square Pams Mixed Grain Toast 700 Grain National Pak N Save, New World, 4 Square Pams Soy and Linseed Toast 700 Grain National Pak N Save, New World, 4 Square Budget Multigrain Toast 700 Grain National Pak N Save, New World, 4 Square Budget Multigrain Sandwich 700 Grain National Pak N Save, New World, 4 Square Supersoft bread honey grain Toast 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.52 Supersoft bread honey grain Sandwich 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.52 Supersoft bread Multigrain Toast 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.52 Goodness grains sunflower and Chia 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.49 Goodness Grains 9 grains Toast 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.49 Goodness Grains original Swiss Toast 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.49 Goodness Grains original Swiss 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.49 Sandwich Goodness Grains Soy and Linseed 700 Grain National Supermarket, Dairy, Route 2 for $5-1 for $4.49 Norths bread Multigrain 600 Grain National Supermarket, Dairy, Route Export Wheatmeal Toast 600 Wheatmeal North Island only Export Meat Warehouse Export Grain Toast 600 Light Grain North Island only Export Meat Warehouse Rivermill Wheatmeal Sandwich 600 Wheatmeal North Island only Fuel channel, dairies, fruit shops Rivermill Wheatmeal Toast 600 Wheatmeal North Island only Fuel channel, dairies, fruit shops Rivermill Natures Grain Toast 600 Light Grain North Island only Fuel channel, dairies, fruit shops

10 Giant Multigrain Sandwich 600 Light Grain North Island only Supermarkets Giant Multigrain Toast 600 Light Grain North Island only Supermarkets Giant Wheatmeal Sandwich 600 Wheatmeal North Island only Supermarkets Giant Wheatmeal Toast 600 Wheatmeal North Island only Supermarkets Budget Multigrain Sandwich 600 Light Grain Lower North Island only Pak N Save, New World, 4 Square Budget Multigrain Toast 600 Light Grain Lower North Island only Pak N Save, New World, 4 Square Budget Wheatmeal Sandwich 600 Wheatmeal Lower North Island only Pak N Save, New World, 4 Square Budget Wheatmeal Toast 600 Wheatmeal Lower North Island only Pak N Save, New World, 4 Square Salba White Toast 750 White Lower Half North Island Supermarket Salba White Sandwich 750 White Lower Half North Island Supermarket Eastlander Multigrain Toast 600 Light Grain Gisborne, East Coast, Wairoa Dairy 1.90 (average) Plain Pack Multigrain Toast 600 Light Grain Gisborne, East Coast, Wairoa Supermarket 1.45 (average) Golden Bake Wheatmeal Sandwich 600 Wheatmeal South Island only Fuel channel, dairies, fruit shops Golden Bake Wheatmeal Toast 600 Wheatmeal South Island only Fuel channel, dairies, fruit shops

11 Proportion of breads fortified with folic acid The proportion of breads fortified with folic acid is calculated as a percentage of production volume of packaged sliced breads marketed and/or distributed in New Zealand by NZAB members. NZAB members produce in excess of 90% of the packaged sliced breads in New Zealand. Individual companies provided production volumes to the author of this report who then collated the information to determine the percentages as shown in Table 2 below. Production volumes include private label production. Table 2 Percentage of packaged sliced breads fortified with folic acid Production Production Planned *Annualised NZAB Branded Private Label Total * Annualised volume means resulting volume if all fortified product had been in the market for full year 1 Jan - 31 Dec 2014, rather than just from the date it was introduced. This is an artificial number but gives a good estimate of what the percentage will be in the year following i.e., The proportion of breads fortified with folic acid has basically remained the same when 2012 and 2013 percentage of production figures are compared. The NZAB COP states the following objective: The aspirational goal over time is for industry to work towards fortifying with folic acid a minimum of 25% and up to 50%, by volume, reported as production volume numbers, of packaged sliced loaf breads (including private label products) marketed and distributed in New Zealand, by NZAB members. A minimum of 25% by volume will be fortified by the end of Over the past year NZAB members have spent a lot of time developing the COP. There have been many changes to personnel in senior positions at most of the member companies and so it has taken some time for parties to understand their role in achieving the COP requirements. 11

12 All NZAB member companies who have signed up to the COP have now provided marketing plans for 2014 which outline their schedule for increasing the proportion of their production which is fortified with folic acid. In these plans specific products have been named and planned timings for introduction of folic acid fortification are detailed. Assuming actual sales are close to the marketing estimates, the combined effect of the submitted plans would result in 34% of packaged sliced breads being fortified with folic acid by the end of This will be 9% above the minimum target of 25% for The annualised figure of 52% for 2015 indicates the goal of 50% or close to it is achievable. 12

13 Audit of breads claimed to be fortified with folic acid Background to Audit Industry developed the COP with the support of MPI. The COP, requires that an annual audit of all bread formulations claiming folic acid fortification, by manufacturer, be audited and tested for folic acid. Where a company sells the product in both the North and South Islands, product from both Islands is to be audited. The audit and results described in this report are to meet the COP requirements. The audit is designed to show how well or not manufacturing companies are fortifying the products they claim to be fortifying. Method NZAB member companies each provided a list of the folic acid fortified products they manufacture and in which regions the products are available. They also advised products which had formulations in common. The resulting audit list contained 37 bread formulations, which with sampling required in both North and South Island where a company sold the product in both regions required that 49 breads be sampled. All folic acid fortified bread formulations were audited by manufacturing company and by Island (if applicable). Audit samples were collected in May/ July and/or end of October /beginning of November Some products were also re-audited in February 2014 where companies, who had previously had audit results of lower than 50 µg/100g, asked for their products to be re-audited to see if corrective actions had been effective. All formulations were audited at least once, with some being re-audited where results from a first audit were considered to be significantly out of line. Samples (1 loaf of each product) for each company were collected from stores in areas where their products were known to be sold. The lead auditor assigned a shopping list to an independent shopper in each of the applicable regions. Samples were purchased and details such as date code, colour of closure tag, date of purchase and store location were noted. Products were then couriered overnight to Auckland, where Nutrition Information Panel (NIP) and ingredient list pack information was scanned. Following this, samples were coded and then delivered to AsureQuality for testing. 13

14 Analysis of folic acid content Samples were tested by AsureQuality using the Biacore Method (based on AOAC method ). A single analysis of each product was carried out in the first round of audit samples, but duplicate analyses were carried out for the second round to give companies better confidence in the results. The error values (or uncertainty of measurement) for testing of bread are not known. However AsureQuality consider the error value for testing bread will be at least as high as that for testing of milk powder (+/- 9.8% of the test value). Results Table 3 is a summary of the combined audit results for companies manufacturing folic acid fortified breads. Full results are shown in appendix 2 Table 3 Summary of Audit Results Bread Formulations Number of Samples with Folic Acid Test Result r (µg/100g) Percentage of results with Folic Acid Test Result r (µg/100g) Audit May / Jul 13 Oct / Nov 13 Feb-14 Total Number Tested Number from Previous Audit Retested NA 11 9 r < r < r < r r > r < r < r < r r > r Nearly half the breads in 2013 had folic acid levels between 100 ug/100g and 250 ug/100g (43% and 46% respectively in May/July and October/November. However, in February 2014 when manufacturers attempted to improve their results, just over two-thirds of sampled breads (67%) were over the maximum permitted level of 250ug/100g). A number of breads contained very little folic acid (19% had less than 50 ug per 100g in May/July and 26% had less in October/November). By February 2014 the folic acid content in all breads had increased to a minimum of 200 ug per 100g. Results for companies who requested a re-audit went 14

15 from too low, to close to, if not over, the maximum allowable level. They have now dropped back their addition levels slightly and are expecting on target results in the next round of audits. Audit results show that the average fortification levels of all breads was 182 µg per 100 grams of bread in the most recent round of sampling. The median fortification levels (interquartile range (IQR)) for all bread analyses was 153 µg /100 g (IQR: 105, 259 µg /100 g) in the most recent round of sampling. Some companies have struggled to accurately achieve targeted levels of folic acid in finished bread in their first round of auditing. The findings from the audit have been used to help refine fortification practices and improvements were observed across almost all bread lines throughout the year. Of the breads that were audited at least twice (n=19), the median concentration of bread fortification increased from 27.2 µg /100 g (IQR 17, 93 µg /100 g) in the first round of auditing to 244 µg /100 g (152, 272 µg /100 g) in the final round of auditing. At the final round of auditing, only two bread lines were found to have fortification levels less than 50 µg /100 g. All breads purchased for audit listed folic acid or folate in the on-pack ingredient list. Not all breads listed the folate content in the NIP. Those that did listed contents of 125, 130, 150, or 200 µg folic acid/100g. Companies targeted 80 to 180 µg/100g under the voluntary regime between 2009 and 2012and are still in the process of reviewing formulations and updating targeted folic acid levels to the COP target of 200 µg folic acid/100g. One bread bag listed a content of 300 µg/100g. This is an artwork error that the manufacturing company is aware of and is planning to correct at the next artwork update. 15

16 Discussion Under the New Zealand (Permitted Fortification of Bread with Folic Acid) Food Standard 2012, bread can contain a maximum of 250µg of folic acid per 100g of finished product. The NZAB COP has a target level for folic acid of 200µg/100g finished bread product. Previous to this, companies targeted 80 to 180 µg/100g under the voluntary regime between 2009 and Companies are in the process of updating formulations and packaging to reflect this new target. The variability in the amount of folic acid found in breads demonstrates the technical difficulties in fortifying a leavened product with minute quantities of a vitamin within a defined range. Companies have spent considerable time trying to determine whether issues encountered with achieving the correct levels of folic acid in bread relate to: the folic acid premixes they use; the method of addition; the production process; human error; or the analytical test method. During work has been carried out in each of the above areas, with companies collaborating to find solutions. Prior to this study, several of the larger bread baking companies conducted their own audits using AsureQuality. Many of their test results seemed to be inconsistent. Consequently companies queried the reliability of the analytical test method. Results received more recently (including audit results) do show more consistency, indicating that processes and raw materials are becoming more standardised. However there are still unanswered questions and anomalies that companies are working to resolve. For instance there are problems with equivalent addition rates of premix into doughs, resulting in different folic acid levels in finished breads depending on the factory, the process and the manufacturing line. Addition of folic acid to bread to achieve targeted levels consistently is turning out to be rather complicated and an area all companies continue to focus on. In order to increase knowledge on the limitations of the Biacore testing method used for audits, NZAB has commissioned BIRT to carry out research to determine the error values (or uncertainty of measurement) for testing of bread. In the meantime Asurequality is participating in the proficiency testing programme of folic acid analysis in foods coordinated by FSANZ and the National 16

17 Measurement Institute (Australia). This programme assesses the variability in analytical results and the performance of laboratories relative to other laboratories participating in the programme in Australasia. As there is no internationally recommended methodology for folic acid analysis in food this programme provides laboratories with the confidence they require to demonstrate that they produce reliable results across laboratories in Australasia and also to help to refine their own testing. In the last round of testing, results indicated that 90% of analyses of folic acid in white bread were of a satisfactory performance. The laboratory which used the Biacore method produced a folic acid in bread value which was similar to the expected average value (1.2 mg/kg) but slightly lower than the average measured by all laboratories (2.19 mg/kg). Furthermore their use of certified reference materials indicated a 99.5% recovery of folic acid indicating very accurate recovery. (National Measurement Institute, February 2014). BIRT discussed audit results and possible corrective actions with each of the companies. Priorities were considered in the following order: 1. ensuring processes are in place so that folic acid is actually being added to those products claiming to be fortified 2. achieving folic acid levels in the ballpark of the targeted level (i.e., first aim for +/- 50µg of targeted level) which may or may not have been revised to the COP 200 µg/100g level 3. targeting and consistently adding folic acid premix to achieve COP target of 200 µg/100g finished product To date, audit results indicate that all companies fortifying bread with folic acid are now achieving priority 1, (i.e. confirmed addition of folic acid). Almost all companies have achieved priority 2 as indicated by our final round of audit reports. Companies are now focusing on consistently achieving target levels, and revising formulations and packaging where necessary to COP target of 200 µg/100g. The next round of auditing will provide a measure as to how work is progressing in this area. Next Steps On-going review and updating of formulations will help to achieve the targeted 200 µg folic acid/100g across all finished products. Further work on determining folic acid premix addition levels for each bread type and process should eventually mean that the targeted level is consistently achieved. Implementation of 2014 marketing plans should see proportion of folic acid fortified 17

18 breads in the market place increase to meet the 25% COP target by the end of 2014, with the aspirational target of 50% achieved in Next audits are scheduled to be carried out May /June, and October/November 2014, with an annual report being written in February Reference: National Measurement Institute, (February 2014). Proficiency Study AQA Folic Acid in Flour, Bread and Breakfast Cereals. Australia: Author. Retrieved from: 18

19 Appendices Appendix 1 New Zealand Association of Bakers (NZAB) and Private Label Partner s Code of Practice for Voluntary Folic Acid Fortification of Bread is shown below. It has been signed by the following companies: Breadcraft (Wai) Ltd Foodstuffs Own Brands George Weston Foods (NZ) Ltd Goodman Fielder New Zealand Ltd Walter Findlay Ltd Yarrows (The Bakers) 2011 Ltd 19

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23 Appendix 2 Results - Folic Acid Bread Audit: May 2013 to Feb Results - Folic Acid Bread Audit: May 2013 to Feb FOLIC ACID TEST RESULTS (µg/100g) On Pack Information May/Jul 13 Oct/Nov 13 Feb-14 Sample Code NIP Folate (µg/100g) Ingredients (Y/N) Test Result Possible Range Duplicate Test Results Average of Duplicates Possible Range Average of Duplicate Test Results Duplicates Possible Range 1 Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Y, Vitamin (folic acid) Y, Vitamin (folic acid) Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Y, Folic Acid Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (folic acid) Not in NIP Y, Vitamin (folic acid) Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Y, Vitamin (folic acid) Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Y, Vitamin (Folate) Y, Vitamin (Folate) Y, Vitamin (Folate) Y, Vitamin (Folate) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamins (Folate) Y, Vitamins (Folate) Y, Vitamins (Folate) Y, Vitamins (Folate) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Y, Vitamin (Folic Acid) Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid Not in NIP Y, Folic Acid No duplicate analysis for these samples 23