Bioactive peptides found in a common microalga inhibit the growth of Staphylococcus aureus and E. Coli bacteria by more than 90%, Colombian researchers have found.
Barack Obama: ‘Laboratoria's success rate has been extraordinary’
Peruvian start-up Laboratoria trains Latin American women in tech, addressing the region's digital skills gap, helping companies hire diverse workers, fighting the macho mindset - and winning praise from Barack Obama and Mark Zuckerberg.
Mexican start-up Xilinat has won first prize at Chivas Venture for its natural sweetener made from 'upcycled' agricultural waste thanks to a patent-protected process .
The private sector forms a critical role in securing a universal health model across Latin America but it must be regulated and guided given how influential and complex industry is, says the High-level Commission of the Pan American Health Organization...
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Ecuadorian start-up Takay sources fruit that has been rejected by buyers for aesthetic reasons to create its healthy, ready-to-blend smoothie and ice cream mixes.
Brand familiarity and trust create a protective 'shield’ that leads consumers to perceive a product as healthy – even if a red warning traffic light is telling them otherwise, according to data from Ecuador and Chile.
The Cuban government wants more international investment in the country's food industry - a tempting proposition given there are few foreign competitors. But how easy is it to do business in a communist country?
Regenerative agriculture can be productive and profitable, according to Brazilian producer Rizoma, which aims to regenerate one million hectares of land in Brazil by 2030. “Simply sustaining is not enough,” it says.
Arcor’s head of nutrition development tells us how it is making its products healthier, from reducing sugar with prebiotics and researching fat crystallization to applying nutrient thresholds and shrinking portion sizes.
Sixty percent of Chileans were willing to try an empanada filled with insect protein, according to a study by the Pontifical Catholic University of Chile.
