Native to Patagonia, maqui berries are packed with polyphenols, have a ‘rounded’ flavour and definite superfruit potential, says freeze-dry specialist SouthAm.
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.
Tate & Lyle has opened an application center in Sao Paolo - one of its largest in the world - to serve all Latin American countries as it enjoys double-digit growth in the region.
Pesquera Lacks is making it easy and convenient to eat fish and seafood with its healthy on-the-go snacks and gourmet smoked salmon pieces that are colored with natural vegetable extracts.
Foods ultra-processed in nature, sugary drinks and fast food are all associated with poor nourishment qualities that are replacing domestic nutritional alternatives in diets throughout LATAM and the Caribbean, a new report by PAHO states.
From creating amaranth and cactus snacks to supporting nutrition labels in Latin America, PepsiCo is listening to consumer demands for healthy products and clear nutrition information, according to Ricardo Pimenta, vice president of nutrition at PepsiCo...
Peruvian biotech analytical firm BioAl has developed a kit that allows on-the-spot identification of fish species, clamping down on fish fraud and species substitution.
By encouraging unhealthy food purchases, supermarkets are worsening Latin America’s childhood obesity crisis – but certain strategies can help both public health and retailer profits, according to a recent UNICEF report.
Brazilian supplier Duas Rodas has developed an aromatic herbal extract that allows beverage manufacturers to create botanical-based ingredients and drinks with an "expressive" taste profile.
Lamb Weston and Argentina’s Sociedad Comercial del Plata (SCP) are forming a joint venture they say will open doors to the South American processed potato market.
Brazilian dairy company Betânia's recently launched ambient drinking yogurt allows it to by-pass costly cold chain distribution and is more convenient for consumers, it says.
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Kellogg has pledged to donate two million portions of its products to food banks in Mexico and around Latin America in a partnership with e-commerce platform Mercado Libre.
Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.
With support from the Pan American Health Organization (PAHO), the countries of the Americas will introduce a six-year plan to end the presence of trans fats in processed foods in a bid to prevent cardiovascular disease. We spoke to Dr. Fabio Da Silva...
As a new emergency project is set up to address affected countries in Latin America and the Caribbean, we speak with Fazil Dusunceli, Agriculture Officer at FAO and Fenton Beed, Team Leader, Rural and Urban Farming Systems at FAO, to find out what actions...
Mexican food is traditionally very meat-based but this means there are many dishes where plant-based proteins can be added. We spoke to market analysts and ingredient suppliers to find out more about the market potential.
The International Organization of the Flavor Industry (IOFI) is celebrating its 50th birthday this week. FoodNavigator caught up with IOFI executive director Sven Ballschmiede to learn about the challenges facing flavours manufacturers today and the trends...
Mondelēz International’s Cocoa Life sustainability program aims to strengthen the company’s supply chain and the Cadbury maker’s on-pack claims are only to signal brands contain sustainable cocoa, says Cathy Pieters, the director of the program.
From sugar reduction to fiber fortification, LATAM manufacturers are increasingly under pressure to make their products healthier. We caught up with some suppliers at this year's Food Tech Summit in Mexico City to find out more.
American ingredients business Rousselot is to reshuffle its segments in a move that places its collagen-based products at the forefront of the firm’s growth and direction.
The United Nations has awarded Peru’s Ministry of Health for its “outstanding contribution” to preventing non-communicable diseases through its mandatory nutrition warning label.
Blends of several plant-based proteins will become popular among Latin American consumers as they demand “meaningful combinations” from a nutritional perspective, according to DuPont.
Plant-based ingredient player Roquette has released its fiber consumer survey results in a bid to increase our understanding of the perceptions around fiber in our diets.
A total of 87 companies, including food and ingredient corporates, have said they will ‘lead the way’ towards a ‘1.5°C future’ by joining the UN Global Compact on climate change.
The path forward for the sale of CBD consumer products in Latin America may be constrained by high price points and the region's patchwork of regulations, but a few countries are setting the stage for a CBD retail market, according to Brightfield...
As sustainability e-commerce platform, Denda, injects capital into its nutrition and health-focused brand, we spoke to the company’s CEO Felipe Parragué to find out more about its environmental stance and growth plans.
Personalized nutrition is expected to take center stage, while FODMAP, tea flavors, kokumi, and sustainability also feature prominently in Edelman’s global food and beverage trends report for 2019.
Toasted babassu oil is a perfect substitute for coconut oil thanks to its delicate flavor profile, lower price, and similar nutritional and functional qualities, says Concepta Ingredients.
As the development of front-of-pack (FOP) labeling continues to evolve to meet ever-growing consumer and market needs for transparency, we look at their prevalence and the current measures being explored to harness the functional food and nutrition markets...
Brazilian food scientists have transformed broken rice grains, passion fruit peel flour and whey protein into a high-protein, high-fiber extruded breakfast cereal with a naturally sweet caramel flavor.
Less than 10% of chocolate, tea and coffee products in Mexico and Brazil claim to be ethical or sustainable compared to 57% in France, according to recent research. How can manufacturers increase consumer engagement in these markets?
Jellyfish are nutrient-rich, boast a similar taste and texture profile to oysters, and if approved as a novel food, could help ease the burden of over-exploited fisheries, according to EU-backed research.
Brazilian juice giant Citrosuco will commercialize a novel process that uses non-GM enzymes to cut the sugar in orange juice, achieving up to 80% reductions.
From probiotic cheeses in Brazil to mamey sapote-flavored drinking yogurt in Mexico, we take a look at some products tapping into Latin America's top dairy trends, according to market research firm Zenith Global
Argentinian start-up Carnes Validades is creating a Blockchain-based service to tighten traceability in the meat supply chain. "Consumers can see the Curriculum Vitae of the meat they eat: what, who, where and how it was produced," says its...
Efforts to eradicate hunger and malnutrition across Latin America and the Caribbean have stagnated in recent years and need renewed political will to reignite progress, say FAO executives.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
Latin America has increased its agricultural output in the past 20 years thanks to increased investment in research and development (R&D), according to a report by the FAO and OECD.