Kemin Industries, a manufacturer of private label ingredients, has announced its latest webinar focusing on tortilla trends and formulation solutions.
“Translating Trends to Tortilla Formulation” aims to help viewers learn more about the latest in the tortilla industry. In the webinar, Kemin Food Technologies experts discuss trends driving the industry and a deeper dive into the formulation requirements necessary for manufacturers to develop high quality tortilla products.
The webinar follows Kemin’s appointment of Art Posch to the position of platform development manager for bakery production. In late 2020, the company launched a digital tool to help suppliers and formulators craft their own tortillas.
“The global pandemic has really made health the primary focus for many consumers,” said Anita Srivastava, Ph.D., certified food scientist and Kemin’s senior technical service manager for bakery products. “We are seeing many consumers shift to healthier ingredients and cleaner labels, and when it comes to foods such as tortillas, today’s consumers are looking for varieties that fit their lifestyles. They may want low-carb/high-fiber, gluten-free or clean-label tortillas—one of their favorite foods. This challenges manufacturers to use non-traditional tortilla bases made with grain-free alternative ingredients such as chickpeas, cauliflower and spinach. Whether the tortillas are traditional or trending, Kemin is here to help our customers create a product that stays soft, moist and pliable throughout its shelf life using label-friendly ingredients.”
The Kemin tortilla webinar, designed to help private label manufacturers see how all the ingredients in a tortilla work together, offers tortilla manufacturers several key takeaways, including:
- Overview of tortilla label claims
- Market opportunities for better-for-you tortillas
- Healthy ingredients to consider when developing new tortilla products
- Convenient solutions to make tortillas healthier without diminishing product quality or shelf life
“Kemin offers a range of drop-in tortilla solutions that contains blends of several functional ingredients and enzymes,” added Srivastava. “These easy-to-use solutions improve texture and quality to help create a great tasting and performing tortilla. Our enzyme and gum blends help reduce the rate of staling that naturally occurs over time due to moisture loss or starch retrogradation. Kemin ingredients also help minimize staling to produce a softer, moister product with improved flexibility and no breaking or drying.”
The webinar can be accessed here free of charge.
Established in 1961, Kemin is a privately held, family-owned-and-operated company with more than 3,000 global employees and operations in 90 countries, including manufacturing facilities in Belgium, Brazil, China, Egypt, India, Italy, Russia, San Marino, Singapore, South Africa and the United States.