Coffee pulp – a waste product in coffee production – could be used to speed up recovery of tropical forests on post-agricultural land, according to researchers.
A Brazilian biotech start-up is custom-designing novel, natural yeast strains that can be used to make plant proteins, replace artificial additives and boost the bioavailability of minerals.
The Mexican bakery giant has invested $146m into its initiative to grow its electrically powered fleet to make emissions-free deliveries in Mexico City, Guadalajara and Monterrey.
Ice cream is a treat for most children, but a startup in Chile is incorporating a strain of probiotics as a healthy supplement in the form of a daily snack.
Since going public with its zero deforestation commitment last October, the Palm Grower Association of Guatemala (GREPALMA) has more than doubled the number of signatories to its sustainable development targets.
Marfrig Global Foods finished 2019 with record returns, posting R$14.2 billion in fourth quarter revenue, a 23.5% increase year-on-year. Adjusted EBITDA for the quarter was R$1.6 billion, up 70.2% from the same period last year.
Cutting edge artificial intelligence technology is promising to disrupt environmental monitoring in the food and drink processing sector by dramatically improving efficiency in the way pathogen monitoring programs are managed.
Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the...
German pharmaceutical giant Bayer is leading a new global strategy to combat Fusarium TR4, a strain of the Panama disease that decimated banana crops in Central America in the mid 20th century.
Latin America's food system requires "a biological transformation" in order to become more sustainable, embracing both biotechnology and digitalization as well as traditional farming practices and native foods, according to one expert.
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
