New and improved ingredients help tortillas manufacturers create the flavorful, functional tortillas that consumers crave, while addressing some production issues for tortilla makers. 

Educational sessions, facility tours, tabletop exhibits and plenty of networking opportunities await attendees at the Tortilla Industry Association’s 2014 TIA Technical Conference in Texas. 

Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.

Absolutely Gluten Free offers a gluten-free pizza made with a flourless, cauliflower crust.

Azteca Foods’ No Preservative flour tortillas are part of the company’s new platform of healthier-for-you products.

Hostess Brands reintroduces Chocodile Twinkies.

McKee Foods, bakers of the Little Debbie brand, is launching Little Debbie single-serve Premium Muffins.

Pinnacle Foods also reaffirms its earnings per share guidance for 2014.

Rudi’s Organic Pretzel Rolls from Rudi’s Organic Bakery offer a tasty and innovative twist on the traditional hamburger bun.

Frozen baked goods manufacturers are helping grocers fill their in-store freezers with convenient meal and snack solutions for today’s busy consumers.