SACRAMENTO, CA — Beginning January 1, 2026, most tortillas and corn masa products sold in California will be required to contain added folic acid under a new state law designed to help prevent serious birth defects and improve infant health outcomes. The measure, part of Assembly Bill 1830, makes California the first state to mandate fortification of corn tortilla products with the essential nutrient.
Folic acid is a synthetic form of a B vitamin that research shows can reduce the risk of neural tube defects. Birth defects such as spina bifida and anencephaly can be reduced by up to 70 percent when folic acid is consumed in the critical early stages of pregnancy. It is already required in many enriched grain products like bread and cereals at the federal level, but until now corn masa and tortillas were not covered by the national mandate.
The law requires manufacturers doing business in California to add at least 0.7 milligrams of folic acid per pound of corn masa flour or 0.4 milligrams per pound of wet masa, and to clearly list the addition on nutrition labels. Small bakers and restaurants that make tortillas from scratch are exempt from the requirement, giving local producers flexibility while ensuring large-scale brands comply.
Latinas in the state, who historically have been less likely than other groups to take folic acid supplements before and during early pregnancy, stand to benefit significantly from the change because tortillas and other masa products are common staples in many households. California health officials said the update aims to close that gap and support healthier birth outcomes across communities.
Several manufacturers, including Mission Foods’ parent company Gruma, have already been adding folic acid voluntarily for years making them well positioned to meet the new requirement. As the law goes into effect, California joins other states with similar legislation and continues a broader push toward improving public health through food fortification.
