Appearing in Mexican street food, Argentinian coffee shops and Brazilian chocolate, hibiscus flavors are conquering the Latin American continent in categories as diverse as beverages, confectionery and dairy. We spoke to supplier Firmenich to find out...
Food trendspotting is a round-the-clock practice for Campbell’s executive chef, Maria Gamble and her culinary team, who are tasked with finding ways to incorporate new flavors, textures, and ingredients into the company’s product portfolio that will spark...
Nestlé has developed non-dairy coffee creamers with improved mouthfeel using a blend of red seaweed extracts and high oleic vegetable oils that have an extended shelf life of up to six months.
From the continued growth of the organic category in the US to Roquette's optimism around plant-based milk for pea protein and regulatory developments to watch in APAC, a lot has happened over the past seven days. Here’s a round-up of the top seven...
Latin America and the Caribbean face many social, economic and environmental issues, all of which must be addressed collectively by regional stakeholders, including food and beverage manufacturers, says the Food and Agriculture Organization of the United...
Becoming Latin America's most valuable brand – like Corona achieved in 2018 – is no easy feat, but there are five consumer-driven attributes that are key to such success, says Kantar Consulting.
Grupo Bimbo will invest in technologies, circular economy best-practices and recycling programs to reduce plastic use and ensure all packaging is compostable or made from recycled materials by 2025.
Consumers across Latin America care greatly about environmental issues and a high percentage expect corporate engagement and will forfeit non-environmentally friendly brands, particularly in Colombia, finds Nielsen.
Ingredient giant Ingredion has partnered with Matsutani Chemical Industry Co. to bring the rare sugar allulose to the Americas and aid sugar reduction efforts for food and beverage manufacturers.
Pitaya or 'dragonfruit' is an increasingly popular flavor in Latin America and holds great promise for use in sports nutrition products like pre-workout beverages and protein waters, says Synergy Flavors.
Researchers have developed biodegradable active food packaging and suggest native Mexican plant extracts, traditionally used medicinally, could be incorporated as alternative antimicrobial agents.
Global hydrocolloids giant CP Kelco has announced it is building capabilities and expanding production capacity for specialty Biogums products in response to the strong global demand.
Market researchers Mintel are predicting that Evergreen Consumption, Through the Ages, Elevated Convenience will be three big food and drink innovation trends for 2019 and beyond.
Scientists from Italy, Brazil, and Spain have identified ursolic acid as the bioactive in guayusa and maté that may offer anti-diabetes and anti-metabolic syndrome benefits of the botanicals.
