As is the case with many bakery products, better-for-you is a leading subcategory.

Although the tortilla category is prospering overall and should continue to do so, labor shortages are prompting producers’ interest in automation—as long as the quality can be kept high—while tortilla consumers have turned toward healthier options and innovative flavors.

The last Snack Food & Wholesale Bakery issue of the year features a wealth of industry info.

J.J., T.J., and Derek Watt are showing their competitive side with a new Tex-Mex campaign.

While myriad types of corn and flour tortillas continue to dominate sales, the tortilla market has changed over the years to accommodate varying consumer preferences, with gluten-free, grain-free, veggie and flavored options gaining favor. Such innovation will continue to diversify the tortilla industry moving forward.

Did you miss the new products, ingredients and equipment posted on Snackandbakery.com this week? If so, check them out now.

Available from HealthSource International Inc., NUCO Organic Coconut Wraps are made with only coconut meat, coconut water and extra-virgin coconut oil.

Manufacturers can begin voluntary fortification of corn masa flour with folic acid on April 15, 2016.

Tortilla Industry Association members will gather in Southern California May 18–19, as TIA moves its Annual Convention & Trade Exposition to Harrah’s Resort Southern California in Valley Center.

The Tortilla Industry Association (TIA) has once again raised the stakes for its strategy of focusing on the fastest-growing geographies in the fastest-growing sector of the baking business—tortillas recorded $12 billion in sales last year and are overtaking white sandwich bread as the nation’s preferred food-delivery platform—by placing its bets on Southern California as the destination for its 2016 Annual Convention & Trade Exposition.