https://eohfs.health.gov.lk/food/im...our_Fortification_Regulation_2022_English.pdf
https://www.dailymirror.lk/latest-n...on-hits-doughy-patch-with-industry/342-300098
Sri Lanka’s new food regulation, mandating an 80 percent extraction rate for wheat flour has raised serious concerns across the industry, with stakeholders warning that its immediate roll-out could alter consumption patterns, and in turn have adverse effects on key sectors.
Top industry representatives have voiced reservations. This includes Kushan Amarasinghe, a leading food scientist and CEO of a major bakery brand, who highlighted the potential negative impacts of the regulation.
Speaking to Mirror Business, Amarasinghe cautioned that while the policy aims to uplift public health by increasing the nutritional content of flour, it could severely compromise the quality of bakery products, and eventually result in consumer dissatisfaction.
“We believe consumers should be given options, and industries should be encouraged to provide these options. The government can promote healthier alternatives, but it should not force choices on the public,” Amarasinghe said.
Although fortified whole flour may offer nutritional benefits, it can reduce the colour, moisture, shelf life, and overall volume of baked goods, which could disappoint local consumers, he added.
The regulation, which took effect on January 1, 2024, is part of the government’s efforts to address nutrition deficiency. However, Amarasinghe and others in the industry asserted that it has been rushed without fully considering its broader economic implications.
The policy prevents the use of refined wheat flour (with a 60-70 percent extraction rate), pushing manufacturers to produce only fortified whole wheat flour with the higher 80 percent extraction rate.
According to industry representatives, this could increase production costs by 10-15 percent, likely to result in higher prices for consumers.
This price hike could also disproportionately affect low-income groups who rely on wheat flour-based products as an affordable staple.
“If enforced immediately, the rule would significantly disrupt the local market and potentially cripple key sectors like the bakery industry and confectionery,” a senior industry representative said on the condition of anonymity.
“We can easily make the adjustments and even achieve a 100 percent extraction rate, but market performance will significantly impact the use of wheat flour-based products in several areas. We can confidently say that the current consumer won’t be ready for these changes immediately.”
In addition to the quality and cost concerns, stakeholders also raised issues with the enforcement of the regulation. Sri Lanka imports nearly 10 percent of its wheat flour demand, and with no global technology available to measure the extraction rate of finished flour-based products, ensuring compliance poses a significant challenge. “Even if the intention of this whole scenario is healthy, the government should understand that this is something that cannot be done overnight,” another industry representative said.
“This is a process where the people should be educated first, and the implementation should be carried out in a staggered manner.” While the regulation has not yet been actively enforced, industry figures warn that suppliers and manufacturers remain vulnerable to penalties if health officials decide to implement the rule without further delay.
https://www.dailymirror.lk/latest-n...on-hits-doughy-patch-with-industry/342-300098
Sri Lanka’s new food regulation, mandating an 80 percent extraction rate for wheat flour has raised serious concerns across the industry, with stakeholders warning that its immediate roll-out could alter consumption patterns, and in turn have adverse effects on key sectors.
Top industry representatives have voiced reservations. This includes Kushan Amarasinghe, a leading food scientist and CEO of a major bakery brand, who highlighted the potential negative impacts of the regulation.
Speaking to Mirror Business, Amarasinghe cautioned that while the policy aims to uplift public health by increasing the nutritional content of flour, it could severely compromise the quality of bakery products, and eventually result in consumer dissatisfaction.
“We believe consumers should be given options, and industries should be encouraged to provide these options. The government can promote healthier alternatives, but it should not force choices on the public,” Amarasinghe said.
Although fortified whole flour may offer nutritional benefits, it can reduce the colour, moisture, shelf life, and overall volume of baked goods, which could disappoint local consumers, he added.
The regulation, which took effect on January 1, 2024, is part of the government’s efforts to address nutrition deficiency. However, Amarasinghe and others in the industry asserted that it has been rushed without fully considering its broader economic implications.
The policy prevents the use of refined wheat flour (with a 60-70 percent extraction rate), pushing manufacturers to produce only fortified whole wheat flour with the higher 80 percent extraction rate.
According to industry representatives, this could increase production costs by 10-15 percent, likely to result in higher prices for consumers.
This price hike could also disproportionately affect low-income groups who rely on wheat flour-based products as an affordable staple.
“If enforced immediately, the rule would significantly disrupt the local market and potentially cripple key sectors like the bakery industry and confectionery,” a senior industry representative said on the condition of anonymity.
“We can easily make the adjustments and even achieve a 100 percent extraction rate, but market performance will significantly impact the use of wheat flour-based products in several areas. We can confidently say that the current consumer won’t be ready for these changes immediately.”
In addition to the quality and cost concerns, stakeholders also raised issues with the enforcement of the regulation. Sri Lanka imports nearly 10 percent of its wheat flour demand, and with no global technology available to measure the extraction rate of finished flour-based products, ensuring compliance poses a significant challenge. “Even if the intention of this whole scenario is healthy, the government should understand that this is something that cannot be done overnight,” another industry representative said.
“This is a process where the people should be educated first, and the implementation should be carried out in a staggered manner.” While the regulation has not yet been actively enforced, industry figures warn that suppliers and manufacturers remain vulnerable to penalties if health officials decide to implement the rule without further delay.
