Innovations Food reported April 14, 2026, that Kemin Food Technologies — North America would present tortilla shelf-life and texture solutions at the 2026 Tortilla Industry Association Convention and Exposition in Las Vegas on April 24–25.
Senior scientist Dr. Gokila Thangavel was slated to cover microbes that spoil tortillas, intrinsic and extrinsic spoilage drivers, and preservation strategies spanning synthetic and clean-label antimicrobials. The preview highlighted SHIELD Pure, described as a concentrated fermentate mold inhibitor available in liquid and dry formats and dosed similarly to synthetic propionates, plus SHIELD V as a sorbate alternative.
Kemin also pointed to a broader tortilla suite of dough conditioners, enzyme/gum blends, and batch packs aimed at softness, flexibility, and formulation simplification. Treat the Innovations Food piece as a show preview rather than a new-SKU wire.
See the Innovations Food article for session framing and product positioning ahead of TIA.
Kemin