The Baking Industry Council is welcoming the compulsory addition of iodised salt to bread. It will be used in bakery products from 27 September.
Folic acid was also intended to be introduced to bread this month, but its introduction has been deferred until May 2012.
The council says the case for iodine is much stronger, as it will benefit all New Zealanders. It says costs should not be affected and salt suppliers are gearing up for the switch.
