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.
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.
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.
Plant-based meat name, Beyond Meat, and plant-based ingredient and vegetal producer, Roquette, collaborate in formal multi-year pea protein supply agreement.
GriYum and Hakkuna, two cricket companies from Mexico and Brazil, talk to us about why they think insect protein has the potential to make food in Latin America more nutritious and sustainable.
Global bioscience player in the nutrition and food space, Chr. Hansen, reveals that its Latin American operations saw the most positive results in Q1 2019/2020. Speaking to NutraIngredients-LATAM, a spokesperson for Chr. Hansen shared why the region is...
Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.
As the AgFood landscape sees a move away from animal protein, we asked Francisco Jardim, Co-Founder, SP Ventures what consumers are seeking from the meat and dairy alternative markets and how this is impacting investments in alternative protein sources.
Big food companies are lagging on their commitments to eliminate the environmental damage being caused by the palm oil supply chain, according to the Worldwide Fund for Nature (WWF).
Brazilian consumers are interested in buying products made with nopal cactus, seen as a healthy functional food, according to a recent study. But how much export potential does the cactus really have in Latin America?
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
As research and development, manufacturing and marketing centers on a new decade in food and nutrition, we explore what market research provider, Euromonitor International, believes will be the strategic themes to look out for in the coming years.
As Mexico becomes the latest country in Latin America to set national plastic-reduction goals, increasing numbers of Latinos are looking for plastic-free packaging options, according to market analysts. But how feasible is going plastic-free?
Farmer Connect and IBM are partnering with leading coffee manufacturers and brands to improve ‘traceability, efficiency and fairness’ in the coffee supply chain by leveraging blockchain technology.
Fruit-based syrups, enriched with inulin fiber and diluted with water, are an ideal way to get Chileans to drink less sugary soda, says French-Chilean start-up Siröpa that wants to create a new category in the country.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Julian Mellentin, food and beverage consultant at New Nutrition Business takes us through the emerging and developing trends impacting nutrition in the LATAM region today, and most importantly, what producers and marketeers need to consider moving into...
Growing palm oil on degraded pasture instead of deforested land can reduce net ecosystem carbon losses by 99.7% and results in a crop that is almost completely carbon neutral, according to a Colombian study.
Replacing traditional fertilizer use with animal manure-based options is so important for agriculture and nutrition around the world, including Latin America’s dairy farms, says FrieslandCampina.
As the stevia sweetener producer works towards the commercialization of stevia-based protein and fiber ingredients in 2020, we caught up with Alina Slotnik, Vice President of Global Marketing at PureCircle to find out more about its latest developments.
Many Latin Americans see Western brands as aspirational and the region offers big opportunities - but a tailored export strategy is key to success, says one US-LATAM distributor.
Global ingredient provider, Ingredion, has opened its new manufacturing facility in Mexico, to produce allulose, the first of its kind for the company in the region.
A mega-merger between International Flavors & Fragrances Inc (IFF) and DuPont nutrition & biosciences unit will create a new industry giant worth more than $45 billion (€40.4 billion), say those involved in the deal.
Fewer sugary breakfast cereals are using child-targeted marketing tactics since Chile’s strict food regulation, while healthier cereals are adding fun characters to their products, according to recent research.
Bonsucro is a global multi-stakeholder organization that aims to promote sustainable sugarcane production, processing and trade through voluntary certification.
Exponential market growth in Mexican pork and Peruvian fruits and vegetables highlights how firms and governments can work together successfully in the modern agri-food industry, says a new report from the Inter-American Development Bank (IDB).
Leveraging climate finance to scale climate-smart rice production is the ‘cornerstone’ of global food security and ‘urgently needed’ to avert civil unrest, a new report by Earth Security Group (ESG) has found.
Brazilian firm R&S Blumos is investing US$5.5 million to supply wet extruded pea protein that it says is best for mimicking the texture of fresh meat and fish analogs.
The United Nations urges governments to implement multifaceted actions to stop the increase in both hunger and obesity in Latin America and the Caribbean, it reveals in its latest report on the Panorama of Food and Nutritional Security in LATAM.
Dairy cooperative Chortitzer is firmly established as the number one dairy brand in Paraguay and, after investing in a milk powder plant, is now looking to export markets.
Native to Patagonia, maqui berries are packed with polyphenols, have a ‘rounded’ flavour and definite superfruit potential, says freeze-dry specialist SouthAm.
Nutritional progression will take front and center stage throughout LATAM as public consultations, models and regulations drive change, says a regulatory expert.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
Voluntary food safety certification in Latin America was once for export only– but it is increasingly in demand for domestic markets, according to BRCGS. “We keep the bar of certification high but achievable,” says its Americas director.
The business developer behind Oatly and a team of Bolivian scientists have developed Quiny, a patent-protected and naturally sweet quinoa powder for plant-based milks, and are gearing up for a Latin American launch.
