Enriched flour in US, is it mandatory for imported product?

Question

Hi everyone,

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

Best regards,

Michele

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