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.
From jabuticaba-flavored yogurt to guacamole mayonnaise, processed food firms are catering to Latin Americans demand for natural, healthy, and authentic foods, according to a survey by ingredient supplier Kerry.
Internationally recognized academic experts are calling for Brazil to adopt the warning sign system pioneered by neighboring Chile, and not traffic light labels favored by many industry groups.
Regenerative farming is said to enhance crops and make the most of limited land resources while reducing the use of chemicals. In the third part of this series we look at how this translates into cacao production, and other crops.
There was a lot of innovation on show at the recent Fi South America event in Sao Paulo. FoodNavigator-LATAM caught up with hydrocolloids supplier CP Kelco to find out how their ingredients can provide solutions to some of the region’s big trends.
Regenerative agriculture is slowly making inroads into the consumer mindset but still remains a mystery to most. To get to grips with the concept this article takes a look at the most important element: the soil.
