New Zealand bakers required to use iodized salt in breadmaking
As in the U.S. use of iodized salt by food processors in New Zealand has been voluntary. No longer when it comes to bread. The joint Australian-New Zealand Food Standards Agency (FSANZ) has just issued a directive mandating use of iodized salt in breadmaking to reverse the country's declining iodine sufficiency status -- a condition also observed in the U.S. and Australia. FSANZ will consider similar requirments in Australia in a separate rule-making.
