Are Tortillas a Processed Food? Unpacking the Different Kinds

November 2, 2025 •

4 min read

According to a study on the nutritional properties of tortillas, there are considerable differences between industrial and artisan fresh versions. The question of whether tortillas are a processed food isn't a simple 'yes' or 'no' but depends on the ingredients and manufacturing methods used.

Quick Summary

The processing level of tortillas varies significantly based on preparation, from minimally processed homemade types to ultra-processed commercial products. Key factors include ingredients, additives, and manufacturing techniques, which alter nutritional content.

Key Points

Degree of Processing: Tortillas range from minimally processed homemade versions to ultra-processed commercial varieties, depending on their ingredients and manufacturing methods.
Homemade vs. Store-Bought: Homemade tortillas are considered processed food, but typically only contain simple, whole ingredients, while store-bought versions are often ultra-processed with added preservatives and emulsifiers.
Ingredient Impact: Ultra-processed tortillas often contain refined flours, unhealthy fats, and numerous additives to extend shelf-life and enhance texture, lowering their nutritional quality.
Traditional vs. Modern: Traditional corn tortillas, made via nixtamalization, retain and even enhance nutritional content, contrasting with many industrial flour tortillas that use heavily refined ingredients.
Reading Labels is Key: Consumers can identify less processed options by reading ingredient lists and choosing whole-grain tortillas with minimal, recognizable additives.
Not All Processed Foods are Equal: The level of processing is what matters most; some processed foods, like homemade tortillas, can be part of a healthy diet, while ultra-processed ones are often associated with poorer health outcomes.
Cooking Method Matters: Traditional cooking methods for tortillas, such as cooking on a hot griddle, are simple and low-impact, unlike industrial-scale automated systems that are part of ultra-processing.

Understanding Processed Foods: The NOVA Classification

To properly answer "Are tortillas a processed food?" it's helpful to understand the different levels of food processing. The NOVA classification system categorizes foods into four groups based on their nature, extent, and purpose of processing. This framework provides a clearer picture than a simple 'processed' or 'unprocessed' label. Understanding this system is key to evaluating the tortillas you eat.

Group 1: Unprocessed and Minimally Processed Foods

This group includes foods in their natural state or those minimally altered without adding substances like salt, sugar, or fats. Examples include fresh fruits, vegetables, eggs, and nuts. Minimal processing might involve cleaning, trimming, or pasteurizing. Homemade tortillas made from just corn, water, and lime (nixtamalization) could fall closer to this category due to their simple preparation.

Group 2: Processed Culinary Ingredients

These are substances derived from Group 1 foods through processes like pressing, refining, milling, or grinding. This includes things like vegetable oils, butter, salt, and sugar. Flour is a prime example of a processed culinary ingredient, meaning even simple homemade flour tortillas will contain at least one processed component.

Group 3: Processed Foods

Processed foods are made by combining Group 1 and Group 2 ingredients. This category includes many staple foods, like homemade bread, canned vegetables, and cheeses. Traditional tortillas, whether flour or corn, made at home with simple, wholesome ingredients fall squarely into this category. They are processed, but not necessarily unhealthy, as they lack the preservatives and additives found in more industrially produced varieties.

Group 4: Ultra-Processed Foods

This is the most highly processed category. Ultra-processed foods (UPFs) typically contain ingredients you wouldn't find in a home kitchen, such as emulsifiers, additives, and stabilizers. Many commercial, store-bought tortillas, particularly low-carb or large-scale manufactured versions, contain these ingredients to improve shelf life, texture, and flavor, placing them in this category. The American Heart Association has also included tortillas on lists of less healthy, ultra-processed foods.

The Tale of Two Tortillas: Corn vs. Flour

The answer to "Are tortillas a processed food?" also depends heavily on whether you're talking about corn or flour varieties. The traditional preparation of each differs significantly, leading to varying levels of processing.

Corn Tortillas and Nixtamalization

Traditional corn tortillas undergo a process called nixtamalization. This involves cooking and soaking corn kernels in an alkaline solution, like limewater, which improves the nutritional value by enhancing the amino acid profile and making nutrients more bioavailable. While this is a form of processing, it's a minimal and beneficial one. Most commercial corn tortillas, however, use industrially processed corn flour (masa harina), which can have a less robust nutritional profile than artisan versions.

Flour Tortillas and Commercial Production

Flour tortillas, especially those found in supermarkets, are almost always ultra-processed. A basic homemade flour tortilla requires just flour, water, fat (like lard or shortening), and salt. Commercial versions, however, add an array of ingredients like dough conditioners, chemical leaveners, gums, and preservatives to ensure a long shelf life and consistent texture.

The Difference in the Details: A Comparison Table

To highlight the distinction, here is a comparison between minimally processed homemade tortillas and typical ultra-processed commercial ones.


Feature	Homemade Tortillas (Minimally Processed)	Store-Bought Tortillas (Ultra-Processed)
Ingredients	Whole corn or wheat flour, water, a minimal amount of fat (lard or oil), salt.	Refined flour, hydrogenated oils, preservatives (calcium propionate), dough conditioners, emulsifiers, artificial flavors.
Processing	Simple mixing, kneading, and cooking. Traditional nixtamalization for corn.	Industrial-scale mixing, automated rolling, and high-speed baking with numerous additives for consistency and shelf-life.
Shelf Life	Very short; best consumed within a few days.	Extended; often lasts for several weeks or months due to preservatives.
Nutritional Profile	Higher in natural fiber and bioactive compounds, especially artisan corn tortillas.	Lower in natural fiber and potentially fortified, but less overall nutritional value due to refining and additives.
Flavor	Fresh, authentic, and often more flavorful.	Bland and uniform, reliant on additives for flavor profile.

Making Healthier Choices

Being mindful of how your food is processed is an important part of a healthy diet. You can easily find healthier tortilla options by reading ingredient lists and choosing products with fewer additives. Look for "100% whole grain" on the label and a simple, recognizable list of ingredients. Alternatively, making your own tortillas at home is the best way to ensure minimal processing and maximum nutritional quality. The process is straightforward and yields a far more flavorful and wholesome product. For those with time constraints, seeking out fresh, locally made tortillas from small businesses or bodegas can be a great middle ground.

Conclusion: The Spectrum of Processing

In summary, are tortillas a processed food? Yes, by the simple definition that they are made by altering raw ingredients. However, this is an oversimplification. The critical takeaway is that there are significant differences in the degree of processing. Minimally processed tortillas made with simple, wholesome ingredients are a far cry from their ultra-processed, additive-laden commercial counterparts. Understanding these distinctions allows you to make informed choices that align with your health goals. By checking labels, opting for fresh alternatives, or even trying to make your own, you can enjoy tortillas as a nutritious part of your diet. The distinction between processed and ultra-processed is a crucial one for long-term health.

This article's content is for informational purposes only and does not constitute medical advice. Consult a healthcare professional for personalized dietary recommendations.

Frequently Asked Questions

Most commercially produced, store-bought tortillas are classified as ultra-processed due to the industrial techniques and added ingredients like preservatives, emulsifiers, and stabilizers needed for mass production and long shelf life.

Generally, traditional corn tortillas or whole-grain corn tortillas are considered a healthier choice. Flour tortillas, especially commercial ones, often use refined flour and unhealthy fats, but whole-grain flour tortillas are a better alternative.

Processed foods combine whole foods with processed culinary ingredients (like flour, oil, salt). Ultra-processed foods are made using industrial processes and include ingredients not typically found in home cooking, such as emulsifiers, preservatives, and artificial flavors.

To identify a less processed tortilla, check the ingredient list for simplicity. Look for whole grain flour or corn as the first ingredient and avoid products with a long list of unfamiliar additives, gums, or preservatives.

Yes, a long shelf life is a strong indicator of ultra-processing. Commercial tortillas require preservatives like calcium propionate to prevent mold and spoilage, allowing them to last for weeks or months.

Nixtamalization is a traditional process where corn is cooked and soaked in an alkaline solution. This process is important because it improves the nutritional profile of the corn, enhances the amino acid content, and increases the bioavailability of certain nutrients.

For nutritional quality and minimal processing, homemade tortillas are almost always a better choice. They contain simple, fresh ingredients and lack the additives found in most commercial alternatives.