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By Sam Stevenson
Associate News Editor
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A new California law taking effect from January 1, 2026, mandates the addition of folic acid to corn masa flour and most tortillas sold in the state.
Why It Matters
This public health measure targets the reduction of neural tube defects among infants, primarily affecting Latina women who, according to state data, are least likely to consume enough folic acid early in pregnancy.
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Birth defect rates have remained persistently high in this demographic despite previous fortification efforts in other staple grains, prompting lawmakers to introduce a culturally relevant intervention.
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What To Know
Starting in 2026, California's Assembly Bill 1830 requires manufacturers to fortify corn masa flour—the base for tortillas and a staple in many Latino households—with 0.7 milligrams of folic acid per pound.
Wet corn masa products must meet a similar standard, with at least 0.4 milligrams per pound.
The requirement aims to increase folic acid consumption, particularly among pregnant women, significantly reducing the risk of neural tube birth defects in newborns.
The law exempts small-batch producers such as restaurants and local markets making tortillas from scratch.
It sets a precedent as the first law of its kind in the United States and may impact other states and manufacturers nationwide.
State health data reveal that only 28 percent of Latinas in California reported taking folic acid the month before becoming pregnant between 2017 and 2019, compared to 46 percent of white women.
This consumption gap has led to higher incidences of neural tube defects, such as spina bifida and anencephaly, among Latino infants.
The Centers for Disease Control and Prevention (CDC) reports that adding folic acid to common grain products in 1998 reduced neural tube defect rates by about one-third.
However, the birth defect rate among Latino infants remained high, leading to the push for corn masa-specific fortification.
The law was passed unanimously in the state legislature and signed by Governor Gavin Newsom on September 28, 2024.
Some large manufacturers, including Gruma (parent company of Mission Foods), have already been fortifying its products since the federal government first allowed it in 2016.
What People Are Saying
Joaquin Arambula, a Democrat Assemblymember from Fresno and the law's author, said leaving folic acid out of corn masa products, used in many Latino staple foods, was a "real oversight."
Dora Sanz, owner of 3 Hermanas restaurant in Sacramento, said: "I really was in shock because we grow with these kinds of tortillas since generations, and we never have any problems. We have healthy kids. So like, do we really need to put these in the tortillas?"
A company spokesperson for Gruma said it "has a longstanding commitment to supporting legislative fortification initiatives."
What Happens Next
Beginning in January 2026, manufacturers serving California will have to comply with the new fortification requirements or risk penalties.
Nutrition labels will need to declare the folic acid content. Small producers, such as family-run restaurants making tortillas from scratch, remain exempt. Alabama will implement a similar law in June 2026, signaling the potential for broader national adoption.
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