Opening Session: Program Overview & Tortilla Market Overview
- Jim Kabbani TIA |
Properties
of different flour types and their impact on tortilla characterstics -
Mireilla Rivas, MINSA |
Defensible
Health Claims using Fiber and Low-Carb and other applications - Miquel
Rovira, JRS |
In
what situations should Batch Packs be considered - Dave Waters, SOLVAIRA |
Enzyme
technology in relation to tortillas and their final product characteristics -
Cristina Primo Martin, AB Mauri |
European
Regulations That Affect Tortilla Products - Jose Maria Ferrer Villa, AINIA
Research |
Identifying
& Controlling Hidden Costs in Tortilla Production - Dave Rodriguez,
LAWRENCE Equipment |
Complying
with European Union Clean Label Rules using Natural Ingredients - Ernst
Benier, BREATEC |
Troubleshooting
& Correcting Tortilla Problems - Steve Bright, MESA Foods |
Capitalizing
on Gluten Free Opportunities - Paul Hart, Elm Lea Partners LTD |
Optimizing
Formulations that use Microencapsulates - Merce Pinol Del Olmo, BALCHEM |
Processing
Equipment Strategies - Clay Lawrence, LAWRENCE Equipment |
Function &
Properties of Tortilla ingredients - Steve Bright, MESA Foods |
Formulating
for Future Tortilla Market Needs (e.g. palm-free, non-hydro, etc) - Gabor
Nagy |
Closing
Presentation - Role of TIA - Jim Kabbani, TIA |