Vitamins and Ingredients in Bread; Specification Changes

  1. Law
  2. Georgia Code
  3. Food, Drugs, and Cosmetics
  4. Standards, Labeling, and Adulteration of Food
  5. Grains and Bread
  6. Vitamins and Ingredients in Bread; Specification Changes

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  1. It shall be unlawful for any person to manufacture, bake, sell or offer for sale or to receive an interstate shipment for sale for human consumption in this state any bread unless the following vitamins and other ingredients are contained in each pound of such bread:
    1. Not less than 1.1 milligrams of vitamin B1 (thiamin);
    2. Not less than 0.7 milligrams of riboflavin;
    3. Not less than 10.0 milligrams of niacin (nicotinic acid) or niacin amide (nicotinic acid amide); and
    4. Not less than 10 milligrams of iron.
  2. The enrichment of bread may be accomplished through the use of enriched flour, special yeast, and other enriching ingredients, synthetic vitamins, harmless iron salts, or by any combination of harmless methods which will produce bread enriched so as to meet the requirements of subsection (a) of this Code section.
  3. Iron shall be added only in forms which are assimilable and harmless and which do not impair the enriched bread.
  4. The Commissioner of Agriculture is authorized to change, or add to, in his discretion, the specifications for ingredients and the amounts thereof in order that they shall conform to the federal definition of enriched bread when promulgated or as may from time to time be amended.

(Ga. L. 1945, p. 425, § 3.)

RESEARCH REFERENCES

Am. Jur. 2d.

- 35A Am. Jur. 2d, Food, §§ 26 et seq., 29.

C.J.S.

- 36A C.J.S., Food, §§ 36, 37.


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