Tortilla Trends - Articles | Snack Food & Wholesale Bakery

State of the Industry 2024: Tortilla chips gain ground

Adventurous flavors and creative ingredients are among the recent innovations

Kimberly Decker

July 22, 2024

After offering creative flavors and ingredients, tortilla chip producers are drawing double-digit growth.

State of the Industry: Tortillas sales are mostly flat

Better-for-you varieties of the baked item continue to attract health-conscious consumers.

Ed Finkel

June 23, 2024

As is the case with many bakery products, better-for-you is a leading subcategory.

Tortilla product diversity drives increased sales

April 14, 2020

The past several years have been kind to the tortilla market. Tortillas and tortilla chips are essentials across U.S. retail and foodservice sectors, with steady growth over the past several years.

Tortilla Trends: clean label and exciting flavors resonate

Health, high quality and culinary flavors lead the trend pack

Melissa Kvidahl Reilly

April 3, 2019

According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.

State of the Industry 2018: Sweet goods flourish by means of variety

State of the Industry 2018: Clean-label, healthy tortillas spur sales

Clean-label, non-GMO, organic and other nontraditional tortilla options help spur category sales

Liz Parker Kuhn

June 22, 2018

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

State of the Industry: Traditional and next-generation tortilla chips drive growth

Traditional and next-generation tortilla chips drive growth: State of the Industry 2016

Tortilla chip popularity reflects consumer preferences for Mexican foods, but ingredient innovation doesn’t end at the border.

Melissa Kvidahl Reilly

July 11, 2016

American takeout standbys like pizza and Chinese food should watch their backs, because Mexican cuisine is close behind, says the “Global Palates 2015” report from the National Restaurant Association.

State of the Industry 2016: Tortilla innovation abounds

Demand for tortillas made with better-for-you ingredients and sporting on-trend flavors continue to drive sales of the versatile flatbread.

Romy Schafer

June 13, 2016

Americans continue to crave Mexican food—so much so that they spend billions of dollars annually at quick-service restaurants like Taco Bell and Chipotle Mexican Grill and on Mexican foods at their local grocery store.

Snack Factory Tortilla Chips

May 16, 2016

Snack Factory, maker of Pretzel Crisps and a Snyder’s-Lance brand, has reimagined the tortilla with the introduction of Snack Factory Tortilla Chips.

TIA booth profiles

April 22, 2016

Review the information, including new ingredients, equipment, technology and more, from the following companies, which will be exhibiting at the Tortilla Industry Association Convention & Trade Exposition, taking place May 16 to 19 in Southern California

TIA Convention convenes in Southern California in May

April 15, 2016

Tortilla Industry Association members will gather in Southern California May 18–19, as TIA moves its Annual Convention & Trade Exposition to Harrah’s Resort Southern California in Valley Center.