Reno Gazette Journal
Reser's is voluntarily recalling a limited number of products.
Reser's Fine Foods, Inc. of Beaverton, OR has been notified by a supplier that certain seasoning ingredients it supplied to Reser's contain hydrolyzed vegetable protein (HVP) that may be contaminated with Salmonella. As a precautionary measure, Reser's is voluntarily recalling a limited number of products. Tortillas were not included in the recall. To date no illnesses have been reported in connection with these products. For a complete list of items Reser's is recalling visit the FDA's website here. Customers may return them to the place of purchase for a full refund. No other Reser's Fine Foods, Inc. products are affected.
fda.gov
Tortilla Tips: Corn tortilla nixtamalization process microbiological safety.
In recent years inspectors have become increasingly concerned about traditional nixtamalization methods. Many tortilla manufacturers across the US have had inspectors make them through away steeping corn. During inspections many tortilla manufacturers have been unable to demonstrate the safety of the steeping process to regulators. The inspectors concern is two fold. First they are concerned about the safety of the nixtamalization process, which lacks time and temperature controls and relies solely on pH for microbiological pathogen control. Second, as the regulations are currently written there is an exemption for acidified foods from time temperature controls but not for alkaline foods like nixtamalized corn. Tortilla manufacturers have been able to demonstrate the safety of the nixtamalization process to inspectors with the flow chart provided here.
New Tortillas Bring Whole Wheat To Tacos, Snacks
KEOKUK, IOWA — Allied Blending & Ingredients, Inc. has introduced a 100% whole wheat tortilla Batchpak. In food service, the tortillas add a healthy component to tacos, quesadillas and portable snacks. In retail, label opportunities include “excellent source of whole grains,” “good source of fiber” and “no cholesterol.”
by Jeff Gelski, Food Business News.net
El Matador Tortilla Chip co-founder Isabel Navarro dies at age 77
GRAND RAPIDS -- El Matador Tortilla Chip Co. co-founder Isabel Navarro was a "plain Jane lady" who was unimpressed by expensive jewelry and high fashion, her youngest daughter said Monday at her parents' home.
© 2009 Michigan Live LLC.
One Bowl = 2 Servings. F.D.A. May Fix That.
So to get ready for front-of-package nutrition labeling, the F.D.A. is now looking at bringing serving sizes for foods like chips, cookies, breakfast cereals and ice cream into line with how Americans really eat. Combined with more prominent labeling, the result could be a greater sense of public caution about unhealthy foods.
nytimes.com
Traditional sandwich falls out of favour to foreign breads
Traditional sandwich falls out of favour to foreign breads Photo: ALAMY
Tortilla Tips: What is a good pH for Tortillas?
The pH of tortillas not only affects their shelf life, but also affects their quality. The best pH for flour tortillas is from 5.2 to 6.2. Tortillas outside of this range will either spoil very quickly (above 6.2) or have an acidic taste (below 5.2). Flour tortillas with a higher pH will tend to have better flavor, aroma and appearance. As the pH is reduced to increase activity of preservatives and extend the shelf life of flour tortillas, these attributes are lost. It is important to monitor tortilla pH to achieve the code date and to have a product people want to eat. The optimum pH for flour tortillas is around 5.8 with an acceptable range of pH 5.6 - 6.0 to achieve most shelf life requirements and have a good quality tortilla.
The best pH for corn tortillas depends upon the tortilla type. Table corn tortillas generally have high moisture content and require the lowest pH, that is, between 4.8 and 5.2. Low-moisture corn tortillas used in frying applications should have a pH from 5.2 to 5.5, if used over several weeks after production. High-lime corn tortillas should have a pH between 10 to 10.5.
The tortilla pH can fluctuate up or down about 0.1 units without too much concern. When the tortilla pH fluctuates 0.2 units up or down, you should be concerned and start trouble shooting the problem. Changes in pH are usually caused by the ingredients (including water).
By: Daniel J. Brooker
Copyright 2010
The best pH for corn tortillas depends upon the tortilla type. Table corn tortillas generally have high moisture content and require the lowest pH, that is, between 4.8 and 5.2. Low-moisture corn tortillas used in frying applications should have a pH from 5.2 to 5.5, if used over several weeks after production. High-lime corn tortillas should have a pH between 10 to 10.5.
The tortilla pH can fluctuate up or down about 0.1 units without too much concern. When the tortilla pH fluctuates 0.2 units up or down, you should be concerned and start trouble shooting the problem. Changes in pH are usually caused by the ingredients (including water).
By: Daniel J. Brooker
Copyright 2010
GM corn causes organ damage?
Genetically modified maize can damage the liver and other internal organs in mammals, according to a new study published in the International Journal of Biological Science. naturalfoodsmerchandiser.com
Study found here:
Int J Biol Sci 2009; 5:706-726 ©Ivyspring International Publisher
A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health
Study found here:
Int J Biol Sci 2009; 5:706-726 ©Ivyspring International Publisher
A Comparison of the Effects of Three GM Corn Varieties on Mammalian Health
R.W. Garcia Co. Special Recipe Tortilla Chips Receive Non-GMO Product Verification
© Copyright 1997-2009, Vocus PRW Holdings, LLC.
prweb.com
Mexican food co. to discuss Venezuela asset freeze
MEXICO CITY - The Mexican tortilla and corn flour company Gruma S.A.B. says it will talk to Venezuela about the temporary seizure of assets at two subsidiaries in the South American country.
© 2009 CNBC, Inc. All Rights Reserved.
A Division of NBC Universal
© 2009 CNBC, Inc. All Rights Reserved.
A Division of NBC Universal
Mission Foods to close Phoenix plant
Tortilla-maker Mission Foods Corp. is closing a food production plant in Phoenix. Mission is moving the Phoenix operation — located at 32nd and Washington streets — to a new plant in Panorama City, Calif., north of Los Angeles
http://phoenix.bizjournals.com
© 2009 American City Business Journals, Inc.
http://phoenix.bizjournals.com
© 2009 American City Business Journals, Inc.
Flamming tortilla starts fire at the Fancy Pokket Corporation
The fire broke out around 1:30 p.m. Timani said a piece of tortilla bread got stuck in the oven, overheated and caught fire before it finally came loose and flew out onto a plastic conveyor belt. The heat from the flaming bread spread to the belt to cause smoke and fire.
Photo: GREG AGNEW/TIMES & TRANSCRIPT
© 2008 CanadaEast Interactive, Brunswick News Inc.
Tortilla Toss - Tortilla involved in altercation.
A rural Leavenworth woman told authorities her boyfriend punched her television set during an argument. The woman also admitted to throwing a tortilla at the man, according to a report from the Leavenworth County Sheriff’s Office. Evidence at the scene of the altercation led to both the 26-year-old woman and 31-year-old man being arrested, according to the report.
leavenworthtimes.com
leavenworthtimes.com
Making it in Montana: Trevino's Tortillas has a loyal following
Many businesses grow from humble beginnings, and Trevino's Tortillas is no exception. Chris Trevino launched the business in the State Avenue IGA store in 2003, rolling out tortillas by hand and selling a few bags at a time...
By TOM HOWARD ©2009 Billings Business, a publication of Billings Gazette Communications Photo by: LARRY MAYER/Gazette Staff
Tortilla Machine Maker Is Starving For Credit
Don't tell Albert Ceja the economy's recovering. Ceja and his father, Alberto, own Chip Masters Inc., a company that assembles tortilla-making machines. Albert Ceja says he has never seen an economy this bad.
photo by Rob Schmitz for NPR, Copyright 2009 NPR
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