New Technologies & Innovations

The ingredient positions itself as a compelling alternative to conventional synthetic vanillin, which has long struggled to meet the growing consumer demand for recognizable, natural ingredients on product labels.

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.

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

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