Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.
Consumers, restaurateurs, in-store delis and other end users are continuing to find new and creative uses for tortillas, once considered a staple mainly in Mexican dishes. Tortilla manufacturers, in turn, are expanding their offerings, introducing products that are gluten-free, low-fat, low in carbohydrates, kosher and more. They’re also launching interesting flavors like spinach, cheese and black bean; and are making tortillas with non-corn grains, such as whole wheat, sprouted whole grains, spelt, oat and flax.