Kemin Industries, a global bakery ingredient manufacturer, will present an educational session highlighting its tortilla solutions that can help improve shelf life, texture, and flavor during the 2026 Tortilla Industry Association (TIA) Convention and Exposition in Las Vegas on April 24 and April 25.

Dr. Gokila Thangavel, senior scientist, Kemin Food Technologies – North America, will give a presentation entitled “Preserving the quality and shelf life of tortillas while meeting consumer demand.” Dr. Thangavel will examine common microbes that affect tortillas, including resistant molds, as well as intrinsic and extrinsic factors that contribute to spoilage. She will also review innovative methods and strategies to help maintain product quality and extend the shelf life of tortillas.

Dr. Thangavel’s session will aim to highlight the efficacy of both synthetic and clean label antimicrobial solutions, including Shield Pure clean label mold inhibitor, a highly concentrated fermentate that helps extend product freshness without impacting taste, Kemin says. Available in both liquid and dry formats, Shield Pure provides manufacturers a drop-in solution dosed in the same manner as synthetic propionates, the company adds. Reportedly an effective, clean-label ingredient, the ingredient does not impact the sensory attributes of food products. 

“Extending tortilla shelf life without compromising quality or consumer expectations is critical for manufacturers,” says Thangavel. “With the right preservation strategies, manufacturers can effectively control microbial spoilage, reduce food waste, and deliver products that meet consumer expectations for freshness and clean labels. While synthetic preservatives are less desirable to health-conscious consumers and sometimes have a negative sensory impact, clean label antimicrobial ingredients, such as Shield Pure, offer a solution that aligns with consumer demands for sustainability, transparency, and simple ingredients.” 

According to the company, Shield Pure and other clean label solutions from Kemin, such as Shield V, an effective clean-label alternative to sorbates, can help manufacturers stay competitive, ensure product safety, and help them formulate fresh food products—with an ingredient list attractive to today’s consumer. 

The educational presentation at TIA will showcase how the Kemin Food Technologies – North America business unit helps manufacturers produce high-quality tortillas that consumers love, the company ss. Key takeaways from the presentation include: 

• Challenges of microbial spoilage in tortilla products, including contamination from mold, yeast, and bacteria
• Intrinsic and external factors influencing microbial growth such as moisture, water activity, pH, nutrients, materials, processing conditions, packaging, storage, and sanitation
• Preservation techniques, including synthetic and clean label antimicrobials 
• Research demonstrating how clean label antimicrobials can extend tortilla shelf life while maintaining sensory quality

“While tortillas are primarily made from flour or corn and water, our essential complex blends of ingredients make a major impact on performance and quality,” says Thangavel. “Our Bakery Innovation Center and technical experts provide support and deep expertise in ingredient functionality to help manufacturers bring products to market faster, overcome formulation challenges, and deliver tortillas that stay fresh and perform consistently. Kemin formulation experts will work with you to determine the best mix of solutions to protect your product quality and support your bottom line.”

Related: Kemin Food Technologies adds to technical services team