From this month it’s compulsory for most breads to contain iodised salt.
Food Standards Australia New Zealand has introduced a standard that requires iodine to be added to most bread. Consumer supports this initiative. Iodine is an essential nutrient for growth and development and a small amount is needed for good health.
Our soils are deficient in iodine. That's why iodine's been added to our table salt since 1924. But our diets have changed as public-education messages sink in about eating less salt – we’re not salting our food as much for cooking or seasoning. Many of us also cook with rock or sea salts that aren’t iodised. People are also eating more commercially prepared foods that are typically made using non-iodised salt.
We’re pleased the standard will keep some consumer choice: organic and non-yeast leavened breads such as pita and tortilla won’t contain added iodine.
The other option is to make your own bread either by hand or using a breadmaker. That way you can choose whether to use iodised or non-iodised salt.
More from consumer.org.nz
- Breadmakers - test results, buying guide and bread-baking tips
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