New California Law Set to Change Tortilla Ingredients in 2026
If you buy corn tortillas in California, the ingredient list is about to change quietly but significantly. Starting in 2026, most store-bought tortillas made with corn masa will be required to include folic acid, a vitamin linked to preventing serious birth defects. Supporters say the move could save lives. Critics worry about taste, tradition, and whether changing a cultural staple is the right solution.
The law applies statewide and targets packaged foods sold in grocery stores, not tortillas made fresh in restaurants or small markets. While the added ingredient is tiny in quantity, the policy behind it is not. Lawmakers say it’s about closing a long-standing health gap that disproportionately affects Latina mothers and their babies.
The change stems from Assembly Bill 1830, approved in 2024, and places corn masa alongside bread, pasta, and cereal; foods that have already been fortified with folic acid for decades. Tortillas were one of the last major staples left out.
Why folic acid is being added to tortillas
Folic acid is the synthetic form of folate, a B vitamin crucial during early pregnancy. Adequate intake is strongly linked to lower rates of neural tube defects, including spina bifida and anencephaly. The challenge is timing; these defects develop very early, often before someone knows they’re pregnant.
California health data shows a persistent gap: only about 28% of Latina mothers reported taking folic acid before pregnancy, compared with roughly 46% of white women. Because corn-based foods are dietary staples in many Latino households, lawmakers argue fortifying tortillas is a practical way to reach people who might otherwise miss that nutritional window.
The bill itself frames the issue as one of equity, calling higher rates of birth defects in Latino communities a symptom of broader health disparities. Supporters point to past success; when folic acid was added to wheat-based grains in 1998, neural tube defects dropped nationwide by as much as 40%.
Will tortillas taste different?
On paper, the amount of folic acid added is extremely small — no more than 0.7 milligrams per pound of masa. Manufacturers must also list it clearly on nutrition labels. Still, folic acid is known to have a bitter taste in supplement form, raising questions about whether consumers will notice a difference.
During the bill’s debate, some taste tests suggested subtle changes. A Los Angeles Times columnist reported being able to tell the difference between a standard tortilla and a fortified one, describing the enriched version as having a faint, unfamiliar aftertaste. Others argue most shoppers won’t notice at all.
Large manufacturers may already be ahead of the curve. Gruma, the parent company of Mission and Guerrero, began adding folic acid to some tortillas back in 2016. That means many Californians have likely been eating fortified tortillas for years without realizing it.
A small ingredient with big implications
The new rule will apply even to brands made outside California if they want shelf space in the state. Companies like La Tortilla Factory, which relocated production out of state, will still need to comply. Meanwhile, restaurants and small tortilla makers that produce from scratch remain exempt.
California isn’t alone. Alabama passed a similar law in 2024, Florida is considering one, and Mexico has required folic acid in large-scale corn masa production since 2008. The trend suggests tortillas are becoming the next frontline in public health nutrition policy.
By 2026, tortillas may look and taste almost exactly the same but lawmakers hope their impact will be far greater. Whether shoppers embrace the change or question it, the law reflects a growing belief that everyday foods can quietly shape health outcomes. In California, even something as familiar as a tortilla is now part of a larger public health experiment.
