Grupo Bimbo is looking to scale up innovative startups throughout Latin America with the launch of two accelerator programs, Eleva and BakeLab. “We're looking for the next great ventures in Latin America,” it says.
Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the...
Tomorrow Foods says its turnkey protein isolates made from sustainably sourced pea, rice, mung and chickpea can help Latin American food manufacturers “join the plant-based revolution” without having to invest in R&D.
Operating in both Silicon Valley and Argentina, Michroma uses CRISPR-engineered filamentous fungi to create novel, natural food colors, and is already attracting interest from multinational food manufacturers.
Demand for gelatin in Latin America shows no sign of abating thanks to the popularity of jelly desserts and the protein-rich ingredient's health halo, according to supplier Gelita, which is looking to increase production capacity.
To respond to growing demands for non-GMO clean nutrition in LATAM, food and beverage ingredients provider, Tate & Lyle, expands its non-GMO texturizer portfolio using non-GMO starches made from US dent corn.