Baking & Snack - February 2021 - 51

" IN-HOME COOKING HAS ALWAYS BEEN A KEY ELEMENT OF TORTILLA
UTILIZATION, SO THE PRODUCT'S FORMATS AND CHANNELS WERE
ALREADY WELL-SUITED WHEN THIS TREND GREW. "
Jim Kabbani, Tortilla Industry Association
able to keep up with the trends, producing organic and
products free from preservatives. "
Pita/flatbread products with gluten-free claims posted the most dollar growth at 39.2% with heart claims
(+38.2%), 100% natural (+27%), and no artificial preservatives (+23.8%) claims also seeing significant growth, according to IRI.
" Consumers are getting smarter all the time, and they
pay attention to labels and certifications, " Mr. Toufayan
said. " We are naturally vegan, and some of our products
are organic, such as our pita and wraps. We hope to create more 'all natural' products this year. "

Capitalizing on other channels
Because of the pandemic, many producers that primarily supplied restaurants and foodservice outlets, like
Tortillas Inc., had to pivot to better reach consumers.
" We have adjusted to the pandemic stay-at-home protocols by increasing opportunities to sell to retail stores,

as well as provide more product options from our talented kitchen staff, " Ms. Bacani-Gutierrez said. " Our
customers are able to order from www.tortillasinc.com,
pay online and pick up curbside. Soon, we hope also to
offer a delivery option. "
Foodservice is slowly coming back, and in-store bakeries will be adding staff and reappearing in grocery
stores. Tortillas and flatbreads have been a component
of in-store bakery and restaurant menus for a while.
However, providing unique food experiences that engage customers will be critical as people emerge from
their homes seeking new food concepts.
There's also opportunity to market tortillas and flatbreads as an ingredient to create refrigerated fresh or frozen foods for families, Ms. Nielsen observed. Foodservice
would do well to follow suit by serving marketing portable options as fresh, affordable comfort foods.
Home chefs learn from professional chefs, but sometimes replicating a dish from the foodservice industry is

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/ February 2021 Baking & Snack 51


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Baking & Snack - February 2021

Table of Contents for the Digital Edition of Baking & Snack - February 2021

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