The Fortifying Corn Masa Act establishes requirements for the fortification of corn masa flour and wet corn masa products with folic acid in New Jersey. Specifically, within one year of the act's effective date, all corn masa flour must contain 0.7 milligrams of folic acid per pound, while wet corn masa products may contain 0.4 milligrams per pound. The act also mandates that these products include specific labeling that declares the presence of folic acid and indicates whether they contain corn masa flour or were produced through a wet corn masa process.

Additionally, the act allows the Commissioner of Health to grant exemptions from these requirements under certain conditions, such as technical infeasibility or financial hardship. The provisions do not apply to individuals holding a valid cottage food operator permit. This legislation aims to address health disparities in Latino communities, where higher rates of neural tube defects have been observed, by ensuring access to essential nutrition through the fortification of staple food products.