Baking & Snacks – NEW TECHNOLOGIES & INNOVATIONS

The concept reimagines the classic Spanish tortilla (omelet) by incorporating Lay’s chips as a signature ingredient across menu items and offers the tortilla by the slice (pincho), sandwich, or whole tortilla, with customizable toppings such as Mallorquina (spicy sausage, brie, honey) and Marinera (anchovies and Lay’s).

The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.

The innovation marks Doritos’ entry into the rapidly growing protein snack category, reflecting consumer demand for functional foods that deliver both taste and sustenance.

The collection expands an existing partnership between the brands and introduces two new doughnuts alongside a returning fan favorite, designed to appeal to both longtime OREO enthusiasts and Krispy Kreme regulars seeking playful, textural contrasts in their treats.

The additions mark a notable shift for Tate’s, which built its reputation on thin, crispy cookies and has steadily diversified its assortment since joining Mondelēz.