Tortillas

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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.

Azteca Foods’ No Preservative flour tortillas are part of the company’s new platform of healthier-for-you products.

The 25th annual Tortilla Industry Association (TIA) convention and trade expo, May 30-31, enjoyed a 20% boost in attendance, nearing a record number, says TIA CEO Jim Kabbani. The show also experienced a 10% increase in exhibitors.

Preliminary counts show that the 2013 Tortilla Industry Association (TIA) Technical Seminar attendance figures surpass those of the 2010 event.

Glanbia Nutritionals receives an award for its OptiSol 5000 during the Tortilla Industry Association Technical Conference in Las Vegas.

Richard Junge of McDonald’s Corp. is keynote speaker at the Tortilla Industry Association’s 2013 TIA Technical Conference, to be held Oct. 5-6 in Las Vegas.

Old El Paso Stand ’N Stuff Soft Flour Tortillas from Old El Paso, a General Mills brand, have revolutionized family taco night.

Hormel Foods’ Hormel REV Wraps offer teens a protein-rich snack that provides sustained, real energy to keep them fueled longer.

Michael Tamayo brings more than 30 years of baking expertise as well as a reputation for innovation to the position.