The U.S. Food and Drug Administration (FDA) has approved folic acid
fortification of corn masa flour in response to a 2012 petition from the
March of Dimes Foundation, National Council of La Raza and other
groups. FDA’s action allows manufacturers to voluntarily add up to 0.7
milligrams of folic acid per pound of corn masa flour.

Used in tortillas, tamales and other foods, corn masa flour is a dietary
staple for many people of Mexican and Central American descent, and
the petitioners sought the voluntary fortification to increase the folic acid
intake for U.S. women of childbearing age who regularly consume such
products. Folic acid is a synthetic form of folate, a B vitamin linked to the
decreased incidence of neural tube defects. See Federal Register, April
15, 2016.

About The Author

For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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