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.
With a healthy growth rate, boosted investor confidence and government commitment to innovation, Colombia is re-branding itself as a nation open to business - and, despite challenges, it is "well positioned to move forward", says a report by...
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...
Young Argentinians' and Ecuadorians' perception of ultra-processed food is closely aligned with the original definition, recent research suggests, and the results can help manufacturers with successful new product development.
Clinical nutrition is Nestlé Health Science's strongest business in Latin America but retail shows much greater potential, particularly for healthy aging – the region's biggest health concern, its LATAM chief says.
Most packaged food products in Latin America are meeting regional salt reduction targets, according to a first-of-its-kind survey - but this is probably because the targets were set too high, researchers say.
The Social Gastronomy Movement, a network of farm-to-fork actors offering solutions to issues such as food waste and poor nutrition, is being rolled out around the world with pilot hubs in Chile and Brazil.
Consuming one liter per day of yerba maté – but not green tea – may increase levels of an antioxidant enzyme linked to HDL (good) cholesterol for obese and overweight people, says a new study from Brazil.