Flour has been used as a carrier for certain vitamins and minerals for more than half a century. Flour enrichment was introduced in the U.K. during World War II. There was concern that the dark (high ash, long extraction) flour being produced would interfere (because of the fine bran present) with the absorption of calcium. There was also a need for B vitamins due to the lack of availability of some fresh foods. B vitamins and calcium were added to supplement those missing from the diet.

A study done in Newfoundland, also during the war, showed a deficiency in iron, calcium and B vitamins in the diet there. The enrichment of flour in Newfoundland rapidly cleared up the diet deficiency problems on the island.

When Newfoundland joined Confederation in 1953, enrichment of flour remained mandatory in that province and optional in the rest of Canada. However, most flour sold directly to consumers was enriched as was a high proportion of bakery flours. Standards were established by Health Canada for both enriched flour and enriched bread.

The Nutrition Canada study showed the continuing need for the B vitamins and iron in the diets of certain groups of Canadians. Health Canada decided that flour was the best vehicle to get the missing vitamins and minerals to the widest possible range of persons. As a result the enrichment of flour with B vitamins and iron was made mandatory in 1975.

The U.S. also began to enrich flour but chose levels that were different from those used in Canada. Although it would have been simpler if both were the same, the Canadian view was that the levels chosen here were based on scientific evidence and not by decree. As there was at that time little cross border trade in flour the differences were not too restrictive. However companies exporting finished baked goods to the U.S. were forced to add supplements at the bakery.

Free Trade changed the whole situation. The U.S. introduced folic acid addition to flour and baked goods in 1997. The level of folic acid chosen was much higher than that permitted in Canada. The decision was made by Health Canada to match the U.S. level of folic acid in flour. This would have led to an impossibly complicated system for controlling enrichment levels in flour and baked goods with these products now passing freely across the border. It was therefore decided to standardize Canadian levels to those of the U.S.

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