As the new year approaches, San Diego is about to embrace a significant change in its culinary landscape. Starting January 1, 2026, a new state law will mandate that corn masa flour, the essential ingredient in corn tortillas, must contain a specified amount of folic acid. This development is particularly impactful for the Latino community, which has been disproportionately affected by severe birth defects during early pregnancy. According to the legislature, fortifying corn masa flour and wet corn masa products with folic acid can significantly reduce the rate of neural tube defects, potentially saving lives and tax dollars. The bill, Assembly Bill 1830, was passed unanimously and signed by Governor Gavin Newsom on September 28, 2024. It stipulates that corn masa flour must contain 0.7 milligrams of folic acid per pound, with an acceptable industry standard deviation of error. Wet corn masa products are also required to contain 0.04 milligrams of folic acid per pound. Both masa products will feature a clear declaration of folic acid content on their nutrition labels, along with a statement indicating whether they contain corn masa flour or were manufactured using the wet corn masa process. For more information on AB 1830 and its potential impact, visit [https://calmatters.digitaldemocracy.org/bills/ca_202320240ab1830].
