Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research.
Brazilian juice giant Citrosuco will commercialize a novel process that uses non-GM enzymes to cut the sugar in orange juice, achieving up to 80% reductions.
US company C16 Biosciences has developed a way to 'brew' palm oil through microbial fermentation, producing sustainable, deforestation-free palm oil. But what will the impact on smallholder farmers be - and will consumers accept it?
From probiotic cheeses in Brazil to mamey sapote-flavored drinking yogurt in Mexico, we take a look at some products tapping into Latin America's top dairy trends, according to market research firm Zenith Global
Argentinian start-up Carnes Validades is creating a Blockchain-based service to tighten traceability in the meat supply chain. "Consumers can see the Curriculum Vitae of the meat they eat: what, who, where and how it was produced," says its...
Latin American government officials met in Mexico City this week to develop a regional road map to remove trans fats from food. We round up some of the region's regulatory action.
Efforts to eradicate hunger and malnutrition across Latin America and the Caribbean have stagnated in recent years and need renewed political will to reignite progress, say FAO executives.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
Latin America has increased its agricultural output in the past 20 years thanks to increased investment in research and development (R&D), according to a report by the FAO and OECD.
Mexico’s sugar tax is hitting poor people, increasing inequality and failing to tackle obesity, says the country’s soft drink group ANPRAC – but a recent academic paper suggests even regressive sugar taxes are still “socially desirable”.
Argentinian supplier DPAustral has developed an additive that prevents melanosis in prawns and other crustaceans, allowing manufacturers to tap into the global trend for sulfite-free products, it says.
Creating fusion foods, such as quinoa or amaranth gnocchi, is a good way to add value to native and nutritious Andean ingredients, according to Argentinian scientists.
PepsiCo Latin America is launching its 'Recycling with Purpose' program by rolling out Ecoins in Peru, a virtual currency that offers consumers discounts for recyclable waste.
Mexican food design agency Foodlosofia has worked with industry giants such as PepsiCo and Heineken to develop new products, retail concepts and eating experiences. We caught up with its CEO and creative designer to find out more.
Latin American and Caribbean countries are the biggest consumers of sugar-sweetened beverages and fruit juices in the world, according to a recent study.
Dried fruit and vegetable powders allow manufacturers to add extra nutrients and color to food and drink products, says Brazilian supplier Sylvestre Natural Ingredients.
The rheological properties of fructans from the agave tequilana cactus make them useful as texture agents in food products, according to Mexican scientists.
Latin American millennials have grown up and are now juggling young families, jobs, and financial pressures. It's time to stop marketing to this demographic - worth an estimated US$30bn - as care-free, self-centered youths, says market research firm...
'The future of food is unlocking the potential of proteins’ says CEO
Protera Biosciences enzymatically engineers the proteins in food to make them healthier and more functional; turning saturated fats into healthier, unsaturated ones is just one possibility. We caught up with its CEO and founder to find out more.
Family farming is crucial to fighting the double burden of obesity and malnutrition, a "complex nutrition problem" present in Latin America, according to the FAO director-general, José Graziano da Silva.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Eating a diet high in ultra-processed foods causes weight gain because the natural food matrix has been changed to remove fiber, according to the first randomized controlled trial (RCT) in this area.
PepsiCo has patented a process to co-ferment oats and dairy milk, creating a drinkable or spoonable product with "unique" metabolites and a versatile taste profile.
Bioactive peptides found in a common microalga inhibit the growth of Staphylococcus aureus and E. Coli bacteria by more than 90%, Colombian researchers have found.
Barack Obama: ‘Laboratoria's success rate has been extraordinary’
Peruvian start-up Laboratoria trains Latin American women in tech, addressing the region's digital skills gap, helping companies hire diverse workers, fighting the macho mindset - and winning praise from Barack Obama and Mark Zuckerberg.
Mexican start-up Xilinat has won first prize at Chivas Venture for its natural sweetener made from 'upcycled' agricultural waste thanks to a patent-protected process .
The private sector forms a critical role in securing a universal health model across Latin America but it must be regulated and guided given how influential and complex industry is, says the High-level Commission of the Pan American Health Organization...
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Ecuadorian start-up Takay sources fruit that has been rejected by buyers for aesthetic reasons to create its healthy, ready-to-blend smoothie and ice cream mixes.
Brand familiarity and trust create a protective 'shield’ that leads consumers to perceive a product as healthy – even if a red warning traffic light is telling them otherwise, according to data from Ecuador and Chile.
The Cuban government wants more international investment in the country's food industry - a tempting proposition given there are few foreign competitors. But how easy is it to do business in a communist country?
Regenerative agriculture can be productive and profitable, according to Brazilian producer Rizoma, which aims to regenerate one million hectares of land in Brazil by 2030. “Simply sustaining is not enough,” it says.
Arcor’s head of nutrition development tells us how it is making its products healthier, from reducing sugar with prebiotics and researching fat crystallization to applying nutrient thresholds and shrinking portion sizes.
Sixty percent of Chileans were willing to try an empanada filled with insect protein, according to a study by the Pontifical Catholic University of Chile.
Stevia, allulose, and fiber are Tate & Lyle’s three key ingredients for successful sugar reduction in Latin America. “These will show the biggest growth in Latin America for sugar reduction,” it says.
Argentinian scientists and tech firm EnyeTech have optimized the production process for mycoprotein, allowing for cheaper production both industrially and in the home. "We are decentralizing the production of protein in the world," says the...
De-cocainized coca leaf extract makes diet cola sodas taste better, according to a patent, and the scientist behind it is promising "a revolution in soda beverages that benefits the people of South America, not anonymous multinationals".
In price-sensitive markets such as Latin America, does clean label reformulation to make products healthier or more natural offer a return on investment?
Adding the Nutri-Score to food and drink resulted in Colombians choosing more green-labeled products - not fewer red ones - and spending more overall in-store. “This is a potential financial incentive to stores,” say the researchers.
