Oils and fats manufacturers continue to develop ingredients that help bakers and snack producers create healthier versions of the products consumers love.
Finding qualified workers is an ongoing struggle for many commercial bakers. Competition from other industries, insufficient university programs and a lack of awareness of the industry by job seekers may be some contributing factors.
Reliability, flexibility, consistent product quality, easy sanitation and high-volume output are just some of the things bakers and snack producers want from a new oven or fryer.
Sriracha and bacon have been flavor stars for the past two years, appearing in and on a host of foods. Around the same time, natural blues and greens arrived on the scene, giving snack producers and bakers even more color options.
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.
