According to the 2014 “Conscious Consumer” study from Gibbs-rbb Strategic Communications, Americans are willing to spend 31 percent more per week on groceries if those products are made in ways that align with their social and environmental values.
Finding qualified workers is an ongoing struggle for many commercial bakers. Competition from other industries, insufficient university programs and a lack of awareness of the industry by job seekers may be some contributing factors.
That’s a year-over-year increase of 2%, according to a new global report from Nielsen. While Europe ($167 billion) and North America ($124 billion) make up most of the worldwide snack sales, annual snack sales are growing faster in the largely developing regions.
As GMOs, gluten intolerance and ‘no artificial additives’ gain heavy traction in the food arena, snack manufacturers and commercial bakers continue to showcase new clean-label pursuits with more transparency.
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.
The third annual educational conference presented updates on the food safety regulatory environment, with certification information from the major food safety certification bodies, as well as the effects of the upcoming deadlines for implementing Food Safety Modernization Act (FSMA) regulations.
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