This recipe brings together multiple components with which most American consumers are quite familiar: flatbread, pesto, scrambled eggs, vegetables and a creamy sauce.
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 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.
The latest scales offer bakers and snack manufacturers a host of benefits, including improved accuracy, waste reduction, sanitation, traceability and data integration.
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.
Product recalls in bakery and snack categories have remained consistent over the years, with undeclared allergens the primary cause. These costly recalls are preventable!
Years back, the brilliant Howard Moskowitz wrote a book called “Selling Blue Elephants.” It’s an ideation exercise centered on Rule Developing Experimentation.