Type
Report
Subjects
Food science, Food Safety, Food safety and suitability research
The aim of this work was to provide information on the sodium and iodine concentration in a range of commercially produced bread currently being sold in New Zealand to:
•allow a comparison of analysed sodium concentration with label claim,
•compare values from this project with values from previous projects to determine
whether sodium levels in bread have changed, and
•identify baseline values for iodine levels in bread which will be used as an integral part
of monitoring the food supply post implementation of mandatory iodine fortification of
bread in 2009.
Published
Last updated
