The Not Company is using an artificial intelligence algorithm to identify suitable ingredients and blends to replace animal-origin products and will soon launch a plant-based milk in Chile.
From clean label to sugar and sodium reduction, a few trends resonated throughout the 2018 Fi South America expo in Sao Paulo. Here’s our take on what’s hot…
Arla Foods Ingredients is launching a whey protein ingredient solution to reduce the cream cheese manufacturing process from up to 20 hours to just 30 minutes.
The National Fisheries Health Organization of Peru, SANIPES, has announced it has reopened export of fish oil for human consumption to the European Union.
Consumers across Latin America are spending more on their basic baskets and are becoming skilled omni-channel shoppers, according to a new report from Kantar WorldPanel.
DuPont’s new POWERBake 8000 fungal xylanases can help bakers across South America achieve a more efficient and stable baking process and improve volumes in the final product.
Gluten-free and lactose-free are two of the leading growth categories in the evolving free-from category in Brazil, with ‘free-from’ also tipped as the most promising trend across the whole region, according to Euromonitor International.
After years of talking, Latin America must move to create a single free trade market if it wants to remain globally competitive because doing so could drive upwards of $11bn in annual trade flow, says the chief economist at Inter-American Development...
Compounding factors of climate change and cheap food are threatening food, nutrition and environmental security in Peru's agrobiodiversity hotspot Huánuco, warn researchers.
Products containing SweeGen's stevia-derived non-GMO Reb M are expected to launch in Colombia in late 2018 and throughout 2019 following approval from the country’s Secretary of State for Agriculture and Procurement (SEAB).
An inventor from Peru has developed a sweetening formulation that enables calorie reduction but also targets disease prevention through functional ingredients like prebiotic fibers and omega-3s.
Making the Peruvian dessert mazamorra morada using only potato starch led to the most desirable sensory attributes, says a new study that is said to be first to assess the sensory characteristics of the dessert.
Cost-effective formulations are a must in Latin America where the majority of end consumers still have a limited disposable income and are seeking out low-cost products, says Ingredion.
Milwaukee, Wisconsin-based Sensient Technologies completed its acquisition of the natural color business of Lima, Peru-based GlobeNatural. The new entity will operate as Sensient Natural Colors Peru S.A.C.
