GoodMills Innovation to present clean-label Masa flour range at Snackex 2026
GoodMills highlights that the flours form a stable, soft, non sticky dough when mixed with water, simplifying line handling and cleaning for continuous production.
PORTUGAL – Good Mills Innovation, a leading European pioneer in clean-label grain and pulse solutions, has announced its plans to showcase its advanced SNACKMAXX® Masa Flour range at the upcoming Snackex 2026 trade exposition in Lisbon, Portugal.
Scheduled for June 17-18, the premiere savory snack industry event will serve as the commercial launchpad for the functional corn flours, which are engineered to eliminate traditional processing challenges for European producers of tortilla chips, taco shells, and extruded corn snacks.
The core technological breakthrough of the SNACKMAXX® line centers on a proprietary thermal milling technique termed the “Taste-and-Cook” process.
Traditionally, manufacturing authentic corn masa relies on nixtamalization, an ancient alkaline cooking process that uses calcium hydroxide (lime) to soften the corn hull and improve the dough texture.
While effective, this chemical treatment often leaves a sharp, bitter, alkaline aftertaste, which is poorly received by mainstream European consumers who prefer milder sensory profiles.
GoodMills Innovation’s proprietary thermal technology entirely neutralizes this calcium hydroxide off-note while fully safeguarding the naturally sweet, robust corn flavor and intense golden-yellow coloration that define premium masa-based snacks.
Beyond optimizing sensory characteristics, the clean-label ingredient line delivers exceptional physical rheology and processing reliability on automated production lines.
When hydrated with water, masa flour yields a stable, highly cohesive, yet completely non-sticky dough.
This optimal elasticity minimizes machine blockages, reduces tearing during high-speed rolling or extrusion, and drastically simplifies the cleaning and maintenance cycles of automated industrial equipment.
Furthermore, the new ingredient portfolio satisfies rigid nutritional and supply chain standards sweeping the modern snack food landscape.
The flours are manufactured exclusively from non-GMO, regional corn varieties contract-grown under strict quality parameters, ensuring certified traceability from agricultural seed to finalized ingredient.
Free from artificial texturizers or additives, the single-ingredient corn flours naturally meet gluten-free certification requirements at levels below 10 parts per million (ppm).
To accommodate distinct retail product lines, the company utilizes specialized dry milling processes to manufacture the flours in customizable granule sizes.
This enables industrial snack formulators to fine-tune final product characteristics, seamlessly transitioning from a heavy, crunchy, and shattering texture profile to a light, delicate, and flaky bite.
Additionally, the swelling properties of the flours allow manufacturers to seamlessly blend in secondary whole-grain or pulse flours, providing a straightforward pathway for brands to tap into the booming multigrain and functional wellness snack categories.
Earlier this year, GoodMills Innovation unveiled Snow Spelt, a fine wholemeal spelt concentrate that provides a lighter color, milder flavor, and finer texture than traditional wholemeal spelt, but with the same nutritional benefits.
In the alternative protein space, the company developed a texturate from wheat and fava bean proteins for creating meat-like plant-based options, like vegan pulled meat or barbecue skewers.
Headquartered in Hamburg, Germany, GoodMills Innovation has established itself as a leading supplier of grain-based ingredients to the food and bakery industries.
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