Yogurt sections in grocery stores across LATAM are growing as consumer demand for the products increase. In response, brands are innovating with on-the-go and high protein versions increasingly in demand.
Making the Peruvian dessert mazamorra morada using only potato starch led to the most desirable sensory attributes, says a new study that is said to be first to assess the sensory characteristics of the dessert.
The Mexican government should monitor the use of label claims on breakfast cereals, according to the researchers behind a study that found there is a lack of consistency between front of pack labeling and the nutritional quality of the products.
Denmark-based Novozymes is seeing significant opportunity in a number of sectors in Latin America, with significant opportunities in low-lactose applications and artisanal-baked goods in Brazil, says the company’s VP for food and beverages, Americas.