New ingredient mandated for Latin American kitchen, restaurant plates in NJ
New Jersey has mandated that all corn masa flour and dough sold in the state must be fortified with folic acid. The requirement follows a similar law enacted in California earlier this year.
A restaurant worker kneads masa to make corn tortillas at a restaurant in Oakland, California. The Golden State in January became the first in the nation to require businesses to fortify corn masa flour with folic acid. The Garden State now requires that corn masa dough and flour made and sold in the state be fortified with folic acid.
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