The old strategies of reaping reliable returns by relying on consumer loyalty, incremental investments in established brands, and large-scale distribution and manufacturing are no longer advantageous – making this one of the most challenging times for...
A Southeastern Brazilian breakfast – composed of coffee/tea, milk, cheese, bread, and cold cut meats – is associated with lower weight gain, says a new study.
Fermenting quinoa using a fungus produces a potentially healthy and valuable food product with antioxidant and anti-inflammatory activities, according to a new study.
Childhood obesity is on the rise and there is a real need out there for everyone to participate in fighting it, including food and beverage majors, says the president of the Mondelēz International Foundation.
Supplementing the diet with chia oil may reduce fat accumulation and increased lean mass, and offer anti-obesity effects, according to a new study with mice.
For companies with limited R&D budgets or for those seeking some external help to speed up a developmental pipeline, Ingredion has launched a free to access virtual lab, and it’s coming soon to formulators across Latin America.
Avocado production in Mexico and Colombia needs innovative collaboration if industry is to respond to increasing demand, reduce post-harvest losses and overcome mistrust, say researchers.
Applying recommendations outlined in Argentina's 2016 national dietary guidelines could cut CO2 emissions associated with the country's high beef consumption by almost one-third, claim researchers.
National product rollouts such as Chobani’s ‘Hint Of’ range, ingredients made from unexpected sources, insect protein production at a commercial scale in Asia, as well as the heated discussion over labeling conventions for plant-based ‘milk’ were just...
The Pan American Health Organization (PAHO) in collaboration with George Washington University’s Milken Institute School of Public Health and the Yale School of Public Health, with financing from the Government of Canada, are working to improve the efficacy...
Brazil is well-positioned to respond to increasing demands for sustainable plant protein through expanding its sunflower production within current soybean chains, say researchers.
Orange-yellow pigments from cactus pear (Opuntia megacantha) may offer a water-soluble natural alternative for use in food products, says a new study from researchers in Argentina and Colombia.
With demand for natural food colors continuing to increase, supercritical antisolvent (SAS) technology may allow for encapsulated curcumin to replace artificial tartrazine, according to a new study from scientists in Colombia and Spain.
Regional fruits like pineapple can provide important fiber and antioxidants that can be harnessed by beverage manufacturers to develop functional products, say researchers.
Aloe vera ice cream with microencapsulated probiotics has strong viability and a 44% higher shelf life, presenting huge opportunities for industry to develop functional varieties economically, a study finds.
