Capturing a share of the fastest-growing segment of the tortilla and tortilla chips segments in the baking and snack industries has become a key strategic objective for an increasing number of food companies.
The Tortilla Industry Association (TIA) will hold its Annual Convention & Trade Exposition in Las Vegas again next month, May 5–6, but at a new venue—the luxurious Paris Las Vegas Hotel and Casino.
Tortilla and tortilla chip manufacturers find themselves facing demands for new products that are versatile, flavorful, gluten-free and/or made with organic or non-GMO ingredients.
The tortilla and Mexican foods manufacturer is celebrating 75 years of business by recognizing and honoring those who have contributed to its growth and success.
New and improved ingredients help tortillas manufacturers create the flavorful, functional tortillas that consumers crave, while addressing some production issues for tortilla makers.
Educational sessions, facility tours, tabletop exhibits and plenty of networking opportunities await attendees at the Tortilla Industry Association’s 2014 TIA Technical Conference in Texas.
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.
Whether they refer to it as a tortilla or a wrap, consumers are calling on this versatile, unleavened bread to help them create quick, nutritious meals and snacks.
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