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.
Nutritional progression will take front and center stage throughout LATAM as public consultations, models and regulations drive change, says a regulatory expert.
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.
Retailers are pushing suppliers to adopt more sustainable practices in Latin America, says Chain Reaction Research, as it reveals Carrefour Brazil's CEO asked suppliers to map out their deforestation action plans.
The Mercosur parliament will study a draft bill proposing harmonized front-of-pack nutrition labeling and other measures to halt rising obesity rates in the bloc.
Israeli ag-tech firm Equinom is breeding 'better' quinoa with more protein, higher yields and a less bitter flavor. We talk to its CEO about its potential to be used as a plant protein isolate.
Emmanuel Macron, France’s president, deserves huge credit for putting the fires in the Amazon rainforest on the global agenda, CEO of US based environmental campaign group, Mighty Earth, Glenn Hurowitz, told FeedNavigator today.
Produza's culinary oil, a blend of chia and extra virgin olive oil flavored with Mediterranean herbs, provides a good mix of healthy omega-3, 6, and 9 fatty acids and taste, it says.
A smartphone app, powered by artificial intelligence (AI) and deep learning, can help farmers detect banana plant diseases, including the destructive TR4 that was recently reported in Colombia.
On the back of winning a global food safety award, Chilean ingredient supplier Alfa Group is embarking on "a very aggressive commercial mission" in Latin America, it says.
Six manufacturers that marketed blends of artificial sweeteners and stevia as 'stevia' only are misleading and must change their packaging, said Paraguayan regulatory authority, INAN.
Creating fusion foods, such as quinoa or amaranth gnocchi, is a good way to add value to native and nutritious Andean ingredients, according to Argentinian scientists.
