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Tortilla Trends: clean label and exciting flavors resonate

Tortilla Trends: clean label and exciting flavors resonate

Health, high quality and culinary flavors lead the trend pack
Melissa Kvidahl Reilly
April 3, 2019
According to IBISWorld, tortilla production in the U.S. has grown 3 percent in the past five years thanks to the fact that tortillas, especially ones boosted with ingredients like spinach and whole wheat, are perceived to be healthier than bread during a time when consumers value nutrition.
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R&D inspirations for gluten-free snacks and baked goods

R&D inspirations for gluten-free snacks and baked goods

New ingredients and technologies help snack producers and bakeries innovate to stay competitive
Melissa Kvidahl Reilly
February 11, 2019
Anyone who thinks the gluten-free market has peaked needs to think again. According to a December 2018 report from Zion Market Research, the global gluten-free product market was valued at around $4.72 billion in 2017. By 2024, that value is expected to nearly double to reach $7.6 billion.
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cullinary

Snacking goes premium, but stays true to its roots

Michael Holleman
January 4, 2019
Snack time brings on a level of excitement not unlike cartoons on a Saturday morning (yes, I'm a Gen-Xer). From the sometimes-chaotic snack time at daycare, to the now federally funded "Smart Snacks in School" regulations, and snacks on the go for Gen Z and Millennials, snack consumption is on a rapid rise.
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Heat and Control case study

Case study: Falling in love with bread again

Local Oven founder turns health challenge into an award-winning company with the help of Heat and Control's processing expertise and quality assurance technology.
September 18, 2018

In 2007, Linda Fitzerman discovered that she had gluten intolerance.


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best healthy school snack

Best healthy school snacks of 2018

August 23, 2018

For the fourth annual Snack Food & Wholesale Bakery "Best Healthy School Snacks" survey, we gathered together some of the best healthy snack products and baked goods released within the past year or so. The products that make up the selections for this year's candidates all bring strong nutrition to snack time or the school cafeteria, and they all offer appealing flavor.


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TIA La Tortilla Factory grows its national footprint while staying true to its roots

La Tortilla Factory grows its national footprint while staying true to its roots

La Tortilla Factory continues to expand its reach through upscale, better-for-you and truly unique product innovation.
doug peckenpaugh
Douglas J. Peckenpaugh
May 24, 2018
Jose and Mary Tamayo embarked on a pathway of innovation in 1977 when they opened La Tortilla Factory in Santa Rosa, CA. It was Sonoma County's first taquería, but the Tamayos distinctively dubbed it a "Mexicatessen", and it put the family on the map. Patrons could order burritos and tacos from the storefront deli, and in the back, they had a machine and bags of masa to produce each day's fresh corn tortillas.
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Kakookies cookies

Kakookies gluten-free cookies

May 24, 2018

Kakookies—a cookie re-imagined—is making its first appearance at the National Restaurant Association in conjunction with other local Minnesota companies in the American Food Hall – Minnesota Pavilion Booth #8262.


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