FOLIC acid is to be introduced into Scottish bread flour to make bread in a move that could decrease birth defects.

Authorities outside the UK have legislated for food producers to include folic acid in flour in a bid to cut down on birth defects such as spina bifida.

The UK Government has yet to enforce the practice south of the Border, with some claiming it is an example of state nannying.

But now the Scottish Government is moving forward with its plans to implement the “fortification” of flour with the vitamin north of the Border.

Ministers have opened bidding on a contract to undertake research “to estimate the potential impact of fortification of flour with folic acid”.

The contract – published by quango Food Standards Scotland (FSS) – reads: “Scottish ministers wish to progress with fortification of flour with folic acid in Scotland, although at this stage there is no indication that other UK countries plan to proceed.

“The current implementation mechanism under consideration for Scotland, is for mandatory fortification of bread or wheat flour manufactured anywhere in the UK and used in products placed on the market (sold or distributed for sale) in Scotland.”

The contract is to model the health outcomes which the move would have on the population and according to the small print, the information “will be used to inform the implementation plan.”

The Scottish Government said in January they were considering the move.

Public health minister Maureen Watt said at the time: “We are disappointed that, despite repeated lobbying from a number of sources, there has been no progress at UK level on mandatory fortification of flour with folic acid.”

Research shows that a lack of folic acid during pregnancy increases the chance of children being born with life-changing disabilities such as Spina Bifida.

Testing shows that “fortifying” flour with the supplement can reduce the number of such defects by 21 per cent.

Folic acid is naturally produced in vegetables such as lentils, broccoli and spinach as well as in citrus fruits.

But present research shows that 85 per cent of mothers currently do not take enough folic acid during their pregnancies.

Spina Bifida Hydrocephalus Scotland (SBHS) chief executive, Andrew Wynd, said: “We have long advocated for folic acid fortification in flour and we’re encouraged that Food Standards Scotland (FSS) are now researching the impact of fortification so that the Scottish Government can develop an implementation plan.

“We were disheartened earlier this year when plans for implementation in England were firmly halted but folic acid fortification remains particularly relevant in Scotland as more children are born with spina bifida in Scotland than anywhere else in the UK. “We look forward to reading Food Standards Scotland’s findings.”

In January the Green Party questioned the policy, with convenor Patrick Harvie saying: “Folates are present in lots of green leafy vegetables, which are grown very well in Scotland. We think diet should be the starting point, making sure pregnant women have got access to good fresh vegetables.”

A spokesman for FSS confirmed they had “invited tenders to estimate the potential impact of fortification of bread or flour with folic acid using up to date dietary information. The results of this project will contribute to FSS evidence based advice to Scottish Ministers on folic acid fortification.”