La Tortilla Factory, Inc. announced that Flagship Food Group, LLC has agreed to make an investment into the company to support its future growth strategy. Flagship will become the majority stake holder in the company while the third generation Tamayo family members continue to remain valued partners.

Kemin Industries has added a new interactive mold inhibitor calculator to its Kemin Food Technologies – North America website. The tool is designed to help formulators improve texture, control microbes and molding in corn tortilla products to improve shelf life and overall performance. 

Kemin Industries used the 2020 Institute of Food Technologists Annual Meeting and Food Expo (IFT20) virtual event to highlight its range of clean label antimicrobial and antioxidant solutions. 

Tia Lupita, a Bay Area Mexican food brand, debuted an upcycled tortilla, the latest addition to its popular grain-free cactus tortilla line which has gained market share against major category players over recent months.

All of Mi Rancho’s non-GMO tortillas have been certified by the Non-GMO Project which maintains the standard for measuring the presence of genetically modified organisms (GMOs) in food.

In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.

Maria and Ricardo's tortillas are inspired by the company's deep Mexican roots and baked with the finest non-GMO ingredients to provide superior taste, texture and performance in every tortilla.

Kemin is introducing new and expanded solutions to help manufacturers control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads.

Bunge Loders Croklaan is launching three Vream specialty shortenings. All three have a clean taste and are simple to work with given their wide temperature tolerance and extremely smooth consistency. 

Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.