A specialty wheat protein significantly improves shelflife and softness in flour tortillas. Derived from wheat, FP[tm] 600, from MGP Ingredients, Inc., enhances gluten performance and the extensibility of tortilla dough. Even with weak flours such as unbleached pastry flour, FP 600 improves rollability of tortillas while increasing shelflife from eight to 20 days. This translates to fresher-tasting tortillas that are softer and more flexible for a longer period of time. With consumer demand for high-quality, better-tasting tortillas increasing, FP 600 gives food manufacturers a method to improve shelflife, flavor and pliability. MGP Ingredients Inc., 800-255-0302,x 0302, selmak@mpgingredients.co