California Tortillas to Include Folic Acid Starting 2026

Starting January 1, 2026, a new California law will require most tortillas and corn masa products sold in the state to contain folic acid, a vitamin crucial for infant health. This initiative aims to address a health disparity affecting Latina mothers, who are less likely to consume sufficient folic acid early in pregnancy. According to the California Department of Public Health, between 2017 and 2019, only 28% of Latinas reported taking folic acid before pregnancy, compared to 46% of white women.

Folic acid is known to reduce the risk of neural tube defects, such as spina bifida and anencephaly, by up to 70%. The new law mandates that manufacturers add 0.7 milligrams of folic acid per pound of flour, with this addition clearly listed on nutrition labels. However, small batch producers, like restaurants and markets making tortillas from scratch, are exempt from this requirement.

Joaquin Arambula, a Democrat from Fresno and the law's author, highlighted the importance of this measure, calling the previous lack of folic acid in corn masa products a "real oversight." The law is part of a broader effort to improve newborn health outcomes by fortifying staple foods with essential nutrients.

Some large manufacturers, such as Gruma, the parent company of Mission Foods, have already been fortifying their products with folic acid since 2016. The law aligns with similar initiatives in other states, with Alabama passing a comparable law effective in June 2026.

The addition of folic acid to tortillas is expected to have minimal impact on taste, though some have noted a subtle difference. As California leads the way with this legislation, other states and countries may follow suit to enhance public health outcomes.