At SNACKEX 2026 in Lisbon, GoodMills Innovation will be presenting its SNACKMAXX® Masa Flours — a range of clean label masa flours developed specifically for tortilla chips, taco shells and related snack applications.
Authentic flavour, without compromise
The range addresses a longstanding challenge for European snack producers: delivering authentic corn flavour and reliable processing performance without the calcium hydroxide off-note that is unwanted in European markets. GoodMills Innovation’s proprietary Taste-and-Cook process eliminates this off-note entirely, while preserving the naturally sweet corn flavour and the intensely gold-yellow colour that give masa-based snacks their distinctive character.
Process-friendly performance across texture profiles
Combined with water, SNACKMAXX® Masa Flours form a stable, soft and non-sticky dough that is well suited to machine processing and simplifies production line cleaning. A specialised dry milling process makes multiple granulations available, perfectly matched to different applications and texture profiles — from a firm, crispy bite with a characteristic shattering quality to a finer, delicate crunch. Custom granulations can also be produced for larger customers.
Clean label, regional sourcing, certified traceability
The flours are manufactured exclusively from regional, contract-grown corn varieties. They are gluten-free to below 10 ppm, non-GMO with certified traceability from seed to finished product, and free from additives — meeting clean label requirements without compromise. Wholegrain flours can be incorporated directly to develop multigrain chip variants.
Application support and sustainability
GoodMills Innovation also offers structured application support, including recipe and equipment parameter adaptation, technical guidance through harvest changes, and pilot plant trials for recipe and process validation.
