The Maize for Colombia partnership will invest US$1 million over the next five years to develop non-GMO corn varieties that are resistant to climate change.
Specialty nut and seed oils from the Amazon, such as murumuru, could be used to replace cocoa butter or to boost the nutritional profile of products such as margarine, Brazilian researchers say.
Although high amylose starches are associated with a number of health benefits their use is not widespread in the food industry. The development of new sources like high amylose wheat flour could be set to change this, researchers predict.
People, seeds and soil are the fundamentals of agriculture and, when combined, are a tool to fight climate change, say researchers working with Mayan farmers in Southern Belize.
Brazil’s world leading diversity of plants conceals another as yet unexplored universe—the vast number of bacterial and fungal species living within these plants in a symbiotic relationship. These organisms could be the source of as yet undiscovered active...
The high starch content of sweet potato, oca and arracacha makes them suitable for producing biobased foam trays to replace polystyrene, Peruvian researchers have found.
Brazilian start-up Plasticor's patent-pending, biodegradable plastic changes color when food begins to perish, reducing food waste without compromising food safety, it says.
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.
Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
Brazilian Juçara berries can improve serum fatty acid profiles and epigenetic markers in obese individuals, according to recent research conducted in Sao Paolo. An expert in Brazilian nutraceutical ingredients said while the information is welcome, the...
Israeli ag-tech firm Taranis says its precision agriculture tools can boost yields and cut costs - and is already doing so for millions of hectares of farmland in Latin America. “This is a one-of-a-kind patented technology," says its CEO.
A Mexican firm has developed a method to make extruded chickpea flour, high in protein and fiber with good bioavailability, opening up options for nutritional food product development, it says.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
An extract derived from natural fruit and vegetable compounds can extend the shelf-life of fruit by up to 250%, drastically cutting food waste, says the Peruvian start-up behind it.
