Bakers in New Zealand are now required to add iodised salt to bread, in an effort to counter a growing problem of iodine deficiency.
From 27 September, iodised salt is to be added to all types of bread, except for organic and flat breads, replacing plain salt.
The Food Safety Authority says iodised table salt has supplied a sufficient amount of the mineral to people's diets in the past, but many people are now using other salts, believing they too contain iodine.
The agency says tests show rock salt and sea salt don't contain iodine, so adding it to bread will help ensure people get the required dose.
