I’m a Thai cricket pasta producer (80% wheat flour, 20% cricket pasta). My big doubt is if for exporting my product in US i have to enrich my wheat (white) flour or if this is voluntary.
I know there are 36 states in US that require every white flour to be enriched but i didn’t understand if is only for local producer or it also applies to imported product.
In case it is mandatory and i wouldn’t enrich it, the only problem would be that it could be stopped at the custom?
Thank you in advance