Folic acid helps healthy cell growth, and when consumed before and during pregnancy, has been proven to prevent birth defects.
SACRAMENTO, Calif. — A new California law now in effect directs several tortilla and other corn masa product manufacturers to add a certain amount of folic acid to flour or wet masa.
In September 2024, Gov. Gavin Newsom signed legislation requiring corn masa manufacturers to add 0.7 milligrams of folic acid to every pound of flour or 0.4 milligrams to every pound of wet masa, CalMatters previously reported. On nutrition labels, these products are supposed to declare the addition.
Folic acid aids healthy cell growth and, when consumed before and in early weeks of pregnancy, has proven to prevent serious birth defects by as much as 70%. The first few weeks of gestation are key in a baby’s brain and spinal cord development, and experts have advised daily consumption.
The federal government reportedly requires certain foods to have folic acid, including enriched breads, cereals and pasta.
Assemblyman Joaquin Arambula, who authored the California law, pointed to state public health data showing Latinas are less likely to consume folic acid before or during pregnancy when compared to other racial or ethnic groups, putting them at higher risk of having children born with defects, according to CalMatters in 2024.
The law will not apply to snack foods or small businesses that make their own masa.