New Technologies & Innovations

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.

Farmers will retain full freedom to choose between GM, hybrid, improved, or indigenous seed varieties.

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

TIP-TOP reduces dust formation in bakeries by up to 80%.

The new formula combines 95% wheat and 5% pea protein.