E-seminar: The determination of folic acid in flour

E-seminar: The determination of folic acid in flour
An e-seminar produced as part of the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis
This e-seminar explores the science, regulation, and analysis of folic acid (vitamin B9) in bread and flour within the UK food sector.
It explains the essential role folate plays in human health and development, particularly in cell growth, DNA synthesis, and the prevention of neural tube defects during pregnancy. It also outlines current UK legislation governing the mandatory addition of folic acid to non-wholemeal wheat flour and public health objectives behind flour fortification.
A review of the analytical methods currently used to determine folate levels in bread and flour matrices is presented, which includes microbiological assays and chromatographic techniques such as HPLC and LC-MS/MS. The strengths, limitations, and practical considerations of each method are compared, alongside best-practice guidance for sampling, quality assurance, and data interpretation.
Finally, an explanation of how folate test results should be interpreted and reported is given, and it highlights UK laboratories that offer folate testing services for the food industry and regulatory compliance purposes.
This e-seminar was produced by the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis, funded by the Food Standards Agency, the Department for Environment, Food and Rural Affairs, Food Standards Scotland and the Department for Science Innovation and Technology via the Government Chemist.
Watch the E-seminar: The determination of folic acid in flour