Baking Business published “Tap into tortilla trends through ingredient choices” on Aug. 13, 2025, surveying how formulators hit clean-label, gluten-free, and lower-carbohydrate targets without losing softness, stretch, and anti-stick performance.
Corbion’s Andrew Habiger discussed cultured wheat and cultured sugar mold inhibitors plus enzyme and extended-shelf-life blends for wheat and corn tortillas. Kemin’s Joy Zhong outlined synthetic versus natural antimicrobials, enzyme replacement of mono- and diglycerides, and GF binder systems such as xanthan, guar, and psyllium.
Allied Blending’s Kevin Barnes and Fiberstar’s Brock Lundberg and Sheila McWilliams addressed GF structure, resistant starch and fiber for net-carb reduction, and citrus fiber (Citri-Fi) for moisture binding, freeze/thaw stability, and emulsifier-like functionality. Anti-stick guidance spanned emulsifiers, lecithin, fats, and enzymes.
Read the Baking Business feature for supplier-by-supplier detail; do not reuse the article’s stock photography.
Corbion Kemin Allied Blending Fiberstar