Food Ingredients & Food Science - Additives, Flavours, Starch

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Maté is traditionally drunk from a gourd and with a metal straw. © GettyImages/anyaivanova

Argentina celebrates 'historic record' for yerba maté sales

Domestic and international sales of Argentinian yerba maté hit a “historic record” in 2018, according to the National Institute of Yerba Maté (INYM).

Colombia inks US$1 million deal for climate-smart corn

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.

SmartFish start-up on driving supply and demand for sustainable seafood in Mexico

Mexican social enterprise SmartFish is driving both supply and demand for sustainable fish and seafood by teaching local fishermen to use artisanal methods and selling their produce. “We are creating a market for sustainable fish in Mexico,” it says.

Seeds of success: Belize farmers show agroecology can combat climate change

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.

Native nuts: Scientists crack open Brazil's specialty fat toolbox

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.

Dominican Republic announces new supplement import registration, suspends proposed tax

Today (February 18) marks the deadline for importers of nutritional supplements to register products prior to importation.

Bridging the fibre gap: High amylose wheat flour could ‘open new area of food formulation’

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.