The incoming UK legislation will require millers and flour producers to fortify non-wholemeal wheat flour with folic acid from the end of 2026, in an attempt to protect newborn babies from serious brain and spine problems.
But the UK government’s public consultation on the policy revealed consumer objection to what they described as “mass medication” and worries about unwanted ‘chemicals’ in everyday diets. Many questioned the safety of long-term exposure to synthetic folic acid and said they preferred to obtain nutrients naturally or through voluntary supplements.
Gareth Clark, sales director at ACI Group, said the food industry has an important role to play in preventing the spread of misinformation and educating consumers about the nuances of food processing.
“It’s frustrating to see this positive story swept up in the ‘ultra-processed food’ hysteria,” Clark said. “Often these stories are provocatively framed in the media, so the food industry needs to take the lead—not just in this case, but in all cases of beneficial fortification.
“There is a long list of countries that have fortified with folic acid for a significant period of time, and maybe a more balanced approach would be to educate consumers on the potential epidemiological risks of not fortifying.”
In the UK, 12% of children aged 11 to 18 years, 4% of adults aged 19 to 64 years and 2% of adults aged 65 years and over were low in folate according to government data (2019-2023).
“This has huge implications for everyone, especially those planning to start a family,” Clark said.
Folic acid health benefits
Folic acid, the synthetic form of vitamin B9, fuels essential cellular functions, including DNA, RNA and amino acid production. It drives gene regulation and cellular repair through methylation.
It is most widely recognized for its essential role in pregnancy. Supplementation before and during early pregnancy is a primary measure for preventing birth defects, particularly neural tube defects (NTDs) like spina bifida.
Beyond NTDs, research indicates that periconception supplementation may reduce the risk of other birth defects, including congenital heart disease, clefts and limb anomalies.
Furthermore, recent studies suggest it may support placental development by increasing placental width, area and thickness.
UPF oversimplification and confusion
According to a 2024 review commissioned by the Food Standards Agency (FSA), UK consumers generally see UPFs as unhealthy, artificial and overly industrial. It noted that many know the term but struggle to define it, yet most want to eat less.
It also found that consumers were likely to view industrially processed foods—especially those involving chemical changes or artificial ingredients—as unnatural and unhealthy, while “natural” ingredients created a halo effect that masked high levels of processing.
The microbiome tech company Zoe announced the results of its recent UPF study at the Nutrition Society Winter Meeting in January 2026, concluding that current warnings about UPFs oversimplify nutrition science and mislead consumers.
Reporting the views of 550 people and assessing more than 13,000 branded foods, the researchers concluded that many foods labeled as UPFs pose little or no health risk.
The researchers noted that while NOVA classifies nearly 80% of breakfast cereals as ultra-processed, around 64% to 65% of cereals are low or no risk and are linked to lower inflammation and healthier body weight.
The Zoe scientists argued that some processed foods, such as fiber-rich cereals, beans and certain breads, can support a healthy diet.
