Establishes "Fortifying Corn Masa Act."

This bill, known as the Fortifying Corn Masa Act, mandates that corn masa flour and wet corn masa products sold in New Jersey be fortified with folic acid to help reduce the risk of neural tube defects, which disproportionately affect Latino communities. The legislation requires manufacturers to add specific amounts of folic acid - 0.7 milligrams per pound for dry flour and 0.4 milligrams per pound for wet products - within one year of the act's effective date. Additionally, the bill mandates that nutrition labels on these products clearly declare the presence of folic acid and identify the product as containing corn masa flour or being made through a wet corn masa process. While voluntary industry standards currently cover only a small percentage of these products, this state law ensures consistent fortification for all residents regardless of their dietary staples.