Mexican scientists have developed a wheat flour tortilla that can last up to a month without refrigeration. This revolutionary product, created by food scientist Raquel Gomez and her team at the National Autonomous University of Mexico (UNAM), is designed to help vulnerable populations in regions where refrigeration is a luxury.
The tortilla is enriched with probiotics live microorganisms commonly found in fermented foods like yogurt which provide nutritional benefits and preserve freshness without the need for artificial additives. The inclusion of prebiotics, found in high-fiber foods, helps sustain these beneficial microbes, eliminating the need for preservatives such as calcium propionate, which has been linked to potential harm to gut health.
Developed with impoverished communities in mind, particularly in rural and Indigenous regions, the tortilla addresses both health and practical concerns. In the southern state of Chiapas, where less than two-thirds of households own a refrigerator, residents like Teresa Sanchez rely on ancestral preservation methods such as sun-drying meat or boiling leftovers repeatedly. For people like Sanchez, who live in mountainous areas and struggle with limited income, the new tortilla could offer a more sustainable food option.
Mexico’s malnutrition statistics underline the need for such innovations. Nearly 14% of children under five suffer from chronic malnutrition, a figure that climbs to 27% in Indigenous communities. The tortilla developed by Gomez could help alleviate these issues by providing a nutritious, non-perishable staple.
Although the tortilla is not yet commercially available, it has already been patented. A previous contract with a distributor fell through, but Gomez remains hopeful about future partnerships to bring the product to market. In December, her efforts were recognized with an award from the Mexican Institute of Industrial Property.
Despite being lab-developed, Gomez is confident that the tortilla’s natural fermentation process and nutritional benefits will appeal to consumers. She is also exploring the possibility of adapting the same method for corn tortillas, which are more widely consumed across Mexico.
This innovation stands as a promising solution for food preservation and nutrition in underserved communities facing poverty and climate change.
