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.
Wind power will operate the company’s six confectionery and pet food facilities, cutting 40% of global greenhouse gas emissions by 2020 – ideally 100% by 2040.
More than two-thirds (66.1%) of the adult population in Argentina is considered overweight, according to a recent national survey, which FIC (Fundación InterAmericana del Corazón) Argentina believes can be attributed to the lack of effective public health...
Rappi, an on-demand food delivery service, has received an investment of "up to $1bn" from SoftBank and its 'Vision Fund', marking the largest technology investment made for a Latin America-based company to date.
A new global online database of 185 underutilized varieties of vegetables, fruits, grains, and wild edibles -- 78 of which are native to Brazil -- is readily available to food industry decision-makers with the goal of sparking new conservation and nutrition...
Kids’ products can often be divided into two groups, claims Chobani chief marketing and commercial officer Peter McGuinness: fun products that parents don’t feel great about buying, and ‘worthy’ products designed to appeal to parents but which lack appeal...
Nestlé wants 100% of its key commodities to be deforestation-free by next year. The company is leveraging technology as part of a “toolbox” to tackle risk areas and accelerate its journey towards a deforestation-free supply chain.
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
Ecuadorian start-up Takay sources fruit that has been rejected by buyers for aesthetic reasons to create its healthy, ready-to-blend smoothie and ice cream mixes.
Arcor’s head of nutrition development tells us how it is making its products healthier, from reducing sugar with prebiotics and researching fat crystallization to applying nutrient thresholds and shrinking portion sizes.
