New research suggests bio-based ingredient company BioVeritas’ upcycled, clean label bread and tortilla mold inhibitor could be a “fundamental game-changer” on par with how Impossible Burger shifted the paradigm for plant-based burgers, argues the company’s...
Egglife Foods has taken on the lofty goal of disrupting the $4bn tortilla category with an egg-white based tortilla that CEO David Kroll says delivers everything consumers expect from a traditional flour tortilla but with a greater degree of versatility...
After building a successful restaurant in Mexico based in part on the popularity and health benefits of coconut, entrepreneur Daniella Hunter is expanding her mission of promoting digestive well-being and sustainability to the US and Belize with a new...
Whole Foods Market’s global buyers and experts compiled the trends to watch in 2017. From purple foods, to products from byproducts, to mindful meal prep, here are just a few top predictions according to the trend-spotters (you can catch the full list...
Tortilla and corn flour supplier Gruma – owner of brands including Mission and Guerrero – has reported a 17% year on year hike in net sales in the first quarter of 2016.
The Hispanic food and beverage market is “expected to embark on a more aggressive growth pattern from now through 2017” as firms pump more dollars into innovation and marketing, predicts market researcher Packaged Facts.
At-home preparation of Mexican food is on the up in the United States, mirroring restaurant trends, where Mexican food is growing faster than any other segment, according to Bell Flavors and Fragrances.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
Hoping to beat the chemical forces that make tortillas brittle, a
US chemist is taking a close look at the causes of staling in aging
tortillas to ultimately stop all foods from going stale.
