The tortilla and Mexican foods manufacturer is celebrating 75 years of business by recognizing and honoring those who have contributed to its growth and success.

As vice president of sales and marketing, Fernando Alvear will help grow Mi Rancho’s present in the foodservice and grocery sectors.

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.

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

The 25th annual Tortilla Industry Association (TIA) convention and trade expo, May 30-31, enjoyed a 20% boost in attendance, nearing a record number, says TIA CEO Jim Kabbani. The show also experienced a 10% increase in exhibitors.

Preliminary counts show that the 2013 Tortilla Industry Association (TIA) Technical Seminar attendance figures surpass those of the 2010 event.

Glanbia Nutritionals receives an award for its OptiSol 5000 during the Tortilla Industry Association Technical Conference in Las Vegas.

Richard Junge of McDonald’s Corp. is keynote speaker at the Tortilla Industry Association’s 2013 TIA Technical Conference, to be held Oct. 5-6 in Las Vegas.