Corbion's new Tortilla Suave CL combines "freshness and anti-stick technologies" to improve the quality of tortillas, as well as similar baked products such as flatbread, without the use of conventional conditioners and other dough improvers made with synthetic and highly-processed additives, the company claims.
Optimized for commercial and food service channels, Tortilla Suave can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase 'roll-ability', according to Corbion.
With an increasing Hispanic population in the US and Americans embracing new varieties of food, tortillas have become a common pantry item. According to Market Research Future, the tortilla market is projected to reach $29.39bn by 2023 with North America currently holding a more than 59% share of the global tortilla market.
“Tortilla makers work hard to deliver a great customer experience, so a clean-label alternative solution absolutely must offer all the functionality they’re used to,” said Ashley Robertson, market manager-bakery at Corbion.
"Tortilla Suave CL helps create the outstanding product attributes they need consistently, which means there is less product lost as waste or scrap. The result is an end product that is both more marketable and more efficient."
Corbion offers a full range of conventional and clean-label solutions for tortillas and flatbreads including its Pristine Tortilla product line, that help manufacturers reduce stickiness, extend freshness, increase process tolerance and enhance resilience and other aspects of product quality.