Frito-Lay, Plano, Texas, unveils Doritos Dinamita tortilla chips, which are rolled into mini-taquito shapes, with a spicier flavor profile.
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When you hear the word, “tortilla,” what typically comes to mind? Tacos? Burritos? Enchiladas? Fajitas? Quesadillas? What about wraps, flatbreads or melts?
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According to the website, ideafinder.com, we consume more than 4.3 billion lb. of snack food a year, which could be why snacks may soon end up becoming America’s favorite meal. What an interesting time for Snack Food & Wholesale Bakery to celebrate its centennial anniversary. Coincidentally, the Snack Food Association (SFA), Arlington, Va., an international association that has manufacturing members, including snack manufacturers and suppliers to the snack industry in more than 50 countries around the world, is celebrating its 75th anniversary in 2012. We congratulate the SFA on an incredible job.
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With the cost of food-grade guar gum skyrocketing and a lack of supply, replacements are being evaluated, and the tortilla industry sees tara gum and locust bean gum as being credible substitutes, claims a hydrocolloid expert.
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The snack industry should plan on attending or exhibiting at SNAXPO 2012, March 16-19, in Phoenix at the Phoenix Convention Center. Hosted by the Snack Food Association, this exciting diamond anniversary (75th year) snack event will provide opportunities to network with snack food industry professionals from around the world, learn the latest and greatest trends and technologies and hear interesting speakers, such as former Arkansas governor and best-selling author, Mike Huckabee.
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Many clean-label manufacturers are making headway in snack and bakery segments by creating exciting new foods for consumers to enjoy, proving that clean-label foods can also be tasty and satisfying.
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Tostitos is letting its namesake tortilla chips brand speak loud and clear through a new ad campaign as a ‘spokesbag.
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This year's two-day Tortilla Industry Association (TIA) tech seminar, to be held May 11-12 at the Disney Grand Californian in Anaheim, Calif., will focus on current issues and trends designed to help tortilla production plants become more successful and profitable.
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It’s a year of highs and lows for the tortilla market and we still have to get ‘around the horn’ for six more months. The market has experienced strong growth, but will there be enough white corn production to last out the year, with harsh weather and such hot demand coming into play?
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Today’s tortilla chip makers mix better-for-you options with pleasure, as they continue to deliver bold flavors, intricate shapes and a whole lot of fun in each bag.
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