The Government is set to formally confirm on Thursday it will delay a requirement for bakers to add folic acid to bread.
After public reaction and opposition from bakers the Government has been seeking views on three options - the status quo, which would see folic acid added under a mandatory order this year as part of a trans-Tasman food standard agreement; complete revocation of the order; or a three-year deferral of the decision.
The Government has made it clear it preferred a three-year deferral, which is effectively a done deal.
The baking industry is holding a summit in Wellington tomorrow to discuss the issue.
Folic acid has been shown to reduce the risk of babies being born with defects such as spina bifida, but bakers say women would need to eat at least 11 slices of bread a day to make a difference to the health of their unborn child.
The Government and the New Zealand Association of Bakers were now moving towards adding folic acid to a range of breads, which would be available alongside bread without folic acid in it.
Bakers association president Laurie Powell said the group had taken on board Prime Minister John Key's view that it was important to have a wider range of breads available for pregnant women.
The summit would be attended by representatives of all parts of the bread industry, he said.
"While the Government's final decision to defer the mandatory food standard has yet to be confirmed, it is the industry's aim to demonstrate that we can work constructively within a voluntary regime, which provides New Zealanders choice and does not require dosing the entire nation," Mr Powell said.
