GoodMills Innovation, Hamburg, announced SNACKMAXX masa flours on May 21, 2026, for tortilla chips, taco shells, and related snack applications, with a planned showcase at SNACKEX 2026 in Lisbon.
The company says its proprietary Taste-and-Cook process removes the calcium-hydroxide off-note unwanted in many European markets while preserving sweet corn flavor and gold-yellow color. Combined with water, the flours are described as forming a stable, soft, non-sticky dough suited to machine processing, with multiple granulations for texture profiles.
Positioning includes regional contract-grown corn, gluten-free below 10 ppm, non-GMO with seed-to-product traceability, and no additives. GoodMills also offers application support, harvest guidance, and pilot-plant trials.
Read the company post (and Food Ingredients First / Milling MEA pickups) for full positioning; request media assets via communications@goodmillsinnovation.com.
GoodMills Innovation