Kemin Industries will present an education session during the 2025 Tortilla Industry Association (TIA) Convention and Trade Show, May 15-16, in Temecula, Calif. 

Joy Zhong, Ph.D., R&D Director, Kemin Food Technologies – North America, will present the session titled, “Innovative Methods to Preserve Quality and Shelf Life of Clean Label Tortillas.” In the presentation, Dr. Zhong will highlight consumer purchasing behaviors that impact tortilla manufacturers and how microbial spoilage in tortilla and bread products creates food waste, resulting in economic impacts on the entire food chain. Most importantly, she will review the mode of action of various preservatives and clean label alternatives that can help manufacturers delay oxidation and keep products fresher for longer.

“Microbial spoilage has a tremendous impact on the shelf life of tortilla and bakery products and, therefore, manufacturers’ overall profitability,” said Dr. Zhong. “In today’s demanding marketplace, it is more important than ever that manufacturers understand how to best control microbes and delay oxidation to ensure their products stay fresher for longer, while finding effective clean label alternatives to commonly used synthetic preservatives that are under fire. Our latest efficacy studies compare both traditional preservatives and naturally derived antimicrobial options, showcasing their efficacy along with cost considerations to find the most suitable solution.” 

This educational presentation at TIA will showcase innovative methods to overcome tortilla formulation challenges, with key takeaways, including:

•    Review of common microbes and molds in tortilla products and intrinsic and extrinsic factors that influence spoilage
•    The role and mode of action of preservatives and their efficacy, cost, and sensory impact
•    The latest naturally derived clean label antimicrobial alternatives that can be used to replace synthetic preservatives
•    Overview of the Kemin team’s newest efficacy studies in tortillas and baked goods

“Kemin is here to help tortilla manufacturers troubleshoot common challenges and create tortillas that stay soft and pliable throughout their shelf life, the way consumers want them,” added Dr. Zhong. “As the fresher, safer, longer experts, we also have the capability to work with customers at the Kemin Bakery Innovation Center. Here, we mirror commercial processes to help our customers find the best formulation so they can create trouble-free, appealing tortillas—without expending their own vital production resources.”

Kemin Food Technologies – North America offers a complete suite of tortilla solutions, including dough conditioners and softeners, enzyme gum blends and batch packs, and mold inhibitors. The solutions range from complete drop-in options and premixes to individual functional ingredients such as mold inhibitors, enzymes, emulsifiers, and gum blends—help manufacturers offer high-quality tortillas that consumers love. Kemin offers solutions in liquid and dry varieties with label-friendly, organic, and non-GMO options.

Learn more about Kemin shelf life solutions that help to keep tortillas fresh and appealing.

Learn more about the Kemin portfolio of food ingredient solutions.