Results from a study published yesterday on 13 healthy but overweight volunteers suggest that consumption of bilberries, lingonberries, and cinnamon for breakfast may offer heart health benefits.
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.
Researchers from the Federal University of Minas Gerais in Brazil gathered data from papers published in peer-reviewed journals on the nutritional composition of various mushrooms, and argued that fungi have “nutraceutical importance” as a fatty acid...
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.
The rheological properties of fructans from the agave tequilana cactus make them useful as texture agents in food products, according to Mexican scientists.
A review of published studies on the health benefits of green bananas link the fruit to positive effects on gastrointestinal symptoms, insulin metabolism, weight control, and renal and liver health.
'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.
Tortillas may be an important source of aflatoxin B1 (AFB1) exposure in Guatemala, a finding that has "major implications for public health", say researchers.
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.
The rare sugar nigerose can now be “easily” produced via a process that “can readily be scaled up for potential industrial purposes,” claims a breakthrough study.
A Korean pharmaceutical firm has patented the use of avocado oil fractions as active ingredients in the treatment and prevention of hearing loss, able to be used in dietary supplements and functional foods.
Scientists have discovered the Vanilla bahiana orchid has 'good production potential' to become an alternative source of natural vanilla as it contains the right enzymes for vanillin biosynthesis.
Amazonian fruits are valued for a plethora of functions like antimicrobial, antiproliferative and anti-inflammatory among other things, but the main benefit remains their antioxidant effect, a mini review finds.
More than two-thirds (66.1%) of the adult population in Argentina is considered overweight, according to a recent national survey, which FIC (Fundación InterAmericana del Corazón) Argentina believes can be attributed to the lack of effective public health...
Rappi, an on-demand food delivery service, has received an investment of "up to $1bn" from SoftBank and its 'Vision Fund', marking the largest technology investment made for a Latin America-based company to date.
A new global online database of 185 underutilized varieties of vegetables, fruits, grains, and wild edibles -- 78 of which are native to Brazil -- is readily available to food industry decision-makers with the goal of sparking new conservation and nutrition...
In a small cohort of overweight children, almost 25% were diagnosed with food addition, says a new study from Brazil. Among the factors associated with this diagnosis was a higher consumption of ultra-processed foods.
A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.
Açaí extracts have shown significant cytotoxic and antiproliferative action on prostate cancer cells in vitro, likely due to the fresh fruit's rich flavonoid content, warranting further investigation into potential use in clinical nutrition, says...
Adding fibre to beef burgers makes them healthier without impacting sensory acceptance or satiety, according to a Brazilian study. “This result is very positive," said the researchers.
Brazilian farmers are gearing up to harvest guarana fruit as a two-year project to promote cultivation of higher-yielding and hardier guarana varieties comes to an end.
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.
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".
Colombian and Brazilian researchers have shown that guarana supplementation attenuated markers of obesity and insulin resistance in rats that were fed a high fat diet.
Latin American consumers want to buy better, safer food and companies need to react, according to R&D company AINIA. 'The dual forces of consumer awareness and legislation are evolving the market,' says its director of international projects.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
The Maize for Colombia partnership will invest US$1 million over the next five years to develop non-GMO corn varieties that are resistant to climate change.
Specialty nut and seed oils from the Amazon, such as murumuru, could be used to replace cocoa butter or to boost the nutritional profile of products such as margarine, Brazilian researchers say.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
People, seeds and soil are the fundamentals of agriculture and, when combined, are a tool to fight climate change, say researchers working with Mayan farmers in Southern Belize.
Brazil’s world leading diversity of plants conceals another as yet unexplored universe—the vast number of bacterial and fungal species living within these plants in a symbiotic relationship. These organisms could be the source of as yet undiscovered active...
The high starch content of sweet potato, oca and arracacha makes them suitable for producing biobased foam trays to replace polystyrene, Peruvian researchers have found.
Brazilian start-up Plasticor's patent-pending, biodegradable plastic changes color when food begins to perish, reducing food waste without compromising food safety, it says.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
Brazilian Juçara berries can improve serum fatty acid profiles and epigenetic markers in obese individuals, according to recent research conducted in Sao Paolo. An expert in Brazilian nutraceutical ingredients said while the information is welcome, the...
Israeli ag-tech firm Taranis says its precision agriculture tools can boost yields and cut costs - and is already doing so for millions of hectares of farmland in Latin America. “This is a one-of-a-kind patented technology," says its CEO.
A Mexican firm has developed a method to make extruded chickpea flour, high in protein and fiber with good bioavailability, opening up options for nutritional food product development, it says.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
An extract derived from natural fruit and vegetable compounds can extend the shelf-life of fruit by up to 250%, drastically cutting food waste, says the Peruvian start-up behind it.
