The enrichment of white bread and flour was started in May 1941 in about 30 per cent of the nation's output as a voluntary practice of bakers and millers. By late 1942 the percentage affected had risen to 75 or 80. However, the fraction not enriched included most of the low priced flours, destined for low income groups which stood in greatest need of this nutritional benefit.
South Carolina first sought to meet this situation by compulsory legislation which became effective Aug. 1, 1942. Five other Southern states followed this example in 1943 and 1944. The movement spread west and north in 1945 to include twelve more states. During 1946-1947 the total has risen to twenty-one states.1 Perhaps it would be much higher but for the vigorous opposition of the American Dry Milk Institute. The opposition has been predicated on the assumption that enrichment encourages omission of nonfat milk
PROGRESS OF BREAD AND FLOUR ENRICHMENT. JAMA. 1947;135(4):226–227. doi:10.1001/jama.1947.02890040028008
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