| 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 |
