Nestlé Brazil has launched an own-brand supermarket, Empório, at its new headquarters to give consumers a brand experience with tastings, new products and home delivery options.
'Margarita', a social project launched by Danone in 2010 to support and develop Mexico's network of small milk producers, has received US$1.3m in funding from a collaboration agreement with IDB Lab (Laboratorio de Innovación del Banco Interamericano...
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
Relevium Technologies, a Canadian development stage company focusing on online sales of dietary supplements and personal care products, is moving to acquire LifeLine Pharma, a Colombian cannabis company.
PepsiCo Latin America is launching its 'Recycling with Purpose' program by rolling out Ecoins in Peru, a virtual currency that offers consumers discounts for recyclable waste.
The major barriers in sourcing 100% deforestation-free soy include long supply chains and the legal conversion of natural vegetation to cropland, Nestlé’s soya sourcing lead Madeleine Eilert tells FoodNavigator.
Slow-fermented chickpea miso is full of natural umami notes, making it a great way to enhance flavor, reduce salt and add beneficial bacteria to food, says Brazilian company Missô Origem.
Swiss dairy company Emmi is increasing its stake in Laticínios Porto Alegre Indústria e Comércio S.A., based in Ponte Nova in the state of Minas Gerais, Brazil, from 40% to 70%.
Latin American and Caribbean countries are the biggest consumers of sugar-sweetened beverages and fruit juices in the world, according to a recent study.
Benni Alimentos has launched a soluble cashew nut milk powder that has a two-year shelf life, making plant-based milk alternatives more practical, it says.
Andean Lupin, a nutritionally-dense legume native to the Andes Mountain region of South America, could be the next big superfood ingredient since quinoa, says Stephen Goldman CEO and founder of Five Sun Foods.
Everyone has heard of French mustard, Japanese wasabi, and Mexican hot sauce - but what about Brazil? SoulBrasil Cuisine is on a mission to create condiments that reflect Brazil's biodiversity and culinary heritage.
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.
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.
