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.

When it comes to new trends in the bread category, bakers have put a fresh face on flatbreads. Modern culinary revolutions, alongside technical progress, have brought these most basic of breads into the 21st century.

American Flatbread is launching its newest product, Hot Frustas, which are a unique take on Italian street food. Hot Frustas are an option for a quick meal, an easy appetizer or a savory side dish.

These new pizzas are an alternative to takeout pizza and make for restaurant quality last minute dinners.

Sonoma Flatbreads, maker of gluten-free flatbread pizzas, debuted an organic, non-GMO/GE line of pizzas available in four crowd-pleasing flavors.

Recent findings released from Technomic indicate “27% of consumers would consider ordering a flatbread crust for their pizza (up from 23% in 2012), and 64% would like pizza establishments to offer premium ingredients/toppings.”

AdvancePierre Foods (APF), Cincinnati, expanded its Hot ‘n’ Ready sandwich line with the launch of two Pretzel Flatbread Sandwiches: Sausage, Egg & Cheese Pretzel Flatbread and Canadian Bacon, Egg White & Cheese Pretzel Flatbread.

Bay State Milling, Quincy, Mass., said it has begun a 10,000-sq.-ft. addition to accommodate all corporate laboratory operations and strengthen R&D capabilities

The Kontos Greek Lifestyle Flatbread has 15g of protein, 21g of carbs, just 2g of sugar and 190 calories per serving.

The growth in pizza sales was driven largely by expanded flatbread offerings by restaurants.