Native to Patagonia, maqui berries are packed with polyphenols, have a ‘rounded’ flavour and definite superfruit potential, says freeze-dry specialist SouthAm.
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.
We talk to the head of business development at plant-based start-up NotCo about artificial intelligence-driven NPD, challenges in expanding to Brazil and which categories it plans to launch.
Cannabis edibles are a uniquely novel category for food manufacturers to exploit. But with this market opportunity comes a huge social responsibility, warns one expert. His advice? Don't over-sell, overdose or over-market.
We know what emotions feel like – but what do they taste like? Consumers associate specific feelings with certain flavors, which can help manufacturers make multi-sensory products with 'an emotional design'.
BioZen, which claims to be the first company to make kombucha in Brazil, is launching fruit kefir. We talked to its co-founder about low-sugar drinks, gut health and reaching male consumers.
Dried fruit and vegetable powders allow manufacturers to add extra nutrients and color to food and drink products, says Brazilian supplier Sylvestre Natural Ingredients.
São Paulo start-up Mun is bringing tempeh - a protein made from whole, fermented pulses that originates from Indonesia - to Brazil. We caught up with the co-founder at BioBrazil last week.
Using hydrolysis to produce tequila allows Beam Suntory-owned Casa Sauza to save energy, waste less agave and improve the tequila’s flavor. We traveled to the town of Tequila to find out more.
Single origin chocolate is attracting strong sales and high product satisfaction among consumers. For ingredient suppliers, this presents an opportunity to give back to the rural communities growing the commodity. FoodNavigator caught up with an analyst,...
Chili peppers are an essential part of Mexican cuisine, and the country's hot sauce category is a very busy space. So how can products stand out? We spoke to some companies that claim to be doing things differently.
Bean-to-bar chocolate supplier Alerlit talks to FoodNavigator-LATAM about the origins of Mexican-style hot chocolate, the country's 'floral' cocoa flavor and its production process.
Mexican start-up Bio B uses locally-sourced ingredients in smoothie mixes and protein bars, such as inulin from agave cacti, cocoa from Tabasco, and Mexican-grown moringa.
Mexico's leading coconut milk brand talks about new product development and how healthy drinks can compete with soda. "Coconuts have been popular in Mexico since forever. It's just that now companies are transforming them into everyday...
Maza Real is creating a market for native, Mexican-grown maize by buying red, blue and white criollo varieties from farmers. Consumers want to go "back to natural and back to their roots”, it says.
