Cutting edge artificial intelligence technology is promising to disrupt environmental monitoring in the food and drink processing sector by dramatically improving efficiency in the way pathogen monitoring programs are managed.
This year, consumers in Latin America will look to healthy, nostalgic, and indulgent flavors in all food and beverage categories, says taste and nutrition company Kerry.
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...
Programs funded by the Simón Bolívar Foundation will aid children and adults impacted by the complex humanitarian crisis in Venezuela by supporting their nutrition and health care needs.
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.
Food industry groups have criticized Mexico's newly approved nutrition label regulation, warning that the US, EU and Switzerland have voiced objections before the World Trade Organization (WTO).
German pharmaceutical giant Bayer is leading a new global strategy to combat Fusarium TR4, a strain of the Panama disease that decimated banana crops in Central America in the mid 20th century.
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.
Made from mango seeds and peel that normally go to waste, Manguifer is an insoluble fiber that can partly replace fat and sugar, making processed foods healthier and cheaper, says Genius Foods.
