Tortilla Trends | Snack Food & Wholesale Bakery

Flour tortilla consistency begins with its ingredients

High-quality raw ingredients are essential for tortilla production.

September 2, 2022

Even with a sound production process, tortilla appearance depends greatly on raw ingredient quality.

Consumers look to tortilla category for better-for-you options

Consumers are eating more tortillas at home during the COVID-19 pandemic.

Liz Parker Kuhn

March 21, 2022

The tortilla category did well over the past year, possibly because people are now staying home and working at home more often, and thus able to cook more elevated lunchtime meals.

Consumers search for healthier, better-for-you tortillas and tortilla chips

With a plethora of new bases available, tortillas and tortilla chips up their game.

Liz Parker Kuhn

June 7, 2021

From tortilla chips to street tacos, it's fair to say that tortillas are extremely versatile. And tortilla products all saw nice growth over the past year.

State of the Industry 2018: Sweet goods flourish by means of variety

State of the Industry 2018: Clean-label, healthy tortillas spur sales

Clean-label, non-GMO, organic and other nontraditional tortilla options help spur category sales

Liz Parker Kuhn

June 22, 2018

As much as the tortilla category stays the same, it also has been striving to include more clean-label, non-GMO, and organic options. The standard white flour or corn tortilla that you see on grocery shelves will continue to persist, but consumers may see vegetable options like sweet potato tortillas alongside them, too.

Driving innovation in tortillas and tortilla chips

Tortilla and tortilla chip manufacturers create new variations on the classics

Liz Parker Kuhn

May 17, 2018

Tortilla chips and tortillas are as American as they come, even though they are, of course, of Mexican origin. Manufacturers are putting their own spin on new products to entice consumers to buy more, and also to keep the category fresh.

State of the Industry 2017: Better-for-you tortilla options drive sales

Consumers have many clean label choices in the tortilla category.

Liz Parker Kuhn

June 14, 2017

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.

A history of excellence at Anita's Mexican Foods

Anita’s Mexican Foods has grown significantly through the years, most recently expanding into better-for-you snacks.

Douglas J. Peckenpaugh

November 9, 2016

Today’s market for better-for-you extruded snacks is skyrocketing, with products like veggie straws and other puffed/expanded products finding appeal among shoppers seeking alternatives to traditional offerings.

Using diverse grains in healthy snacks and baked goods

Douglas J. Peckenpaugh

June 2, 2016

Grain diversity has grown into a topic of great interest in the wake of significant gluten-free and other snack and baked goods innovation of late.

Way Better Snacks sets the pace for better-for-you snacking

Way Better Snacks builds momentum as a leader in better-for-you snacking, featuring a range of sprouted ingredients in its clean-label tortilla chips and crackers.

Douglas J. Peckenpaugh

April 15, 2016

In the world of snacks today, good ideas are sprouting up all over. Snacking is the new normal, and in order to remain competitive and relevant in a culture that increasingly leans toward better-for-you options, manufacturers are exploring formulation tactics that build more positive nutritional messaging into their products. Clean label is also top-of-mind, and if a snack can swing a gluten-free claim, its appeal instantly broadens.