Brazilian engineers say it is possible to create spicy tomatoes through genome editing, paving the way for healthier and cheaper foods that could benefit "the whole of society".
The International Wheat Genome Sequencing Consortium (IWGSC) has announced its partnership with Arbor Biosciences to accelerate research efforts into the highly complex bread wheat genome.
The University of Chile will collaborate with the Food and Agriculture Organization of the United Nations (FAO) in promoting sustainable agri-food production to tackle food security and climate change.
Extracts from the skin of Granny Smith apples may help produce edible films to boost quality and preservation of food during processing and/or storage, says a new study.
Analyzing social media posts may offer food, beverage companies a quicker, and more resource-efficient method of identifying flavor pairings across Latin America, suggests a new study that looked at flavors in beer pairing.
There may be deficiencies in hygiene procedures during the production and storage of cheese in Brazil, with a new study finding viral and bacterial contamination of fresh and ripened semi-hard cheeses.
Researchers have developed biodegradable active food packaging and suggest native Mexican plant extracts, traditionally used medicinally, could be incorporated as alternative antimicrobial agents.
The combination of corn tortilla and common beans known as taco may boost the production of beneficial short chain fatty acids in the gut, according to a new study.
Scientists from Italy, Brazil, and Spain have identified ursolic acid as the bioactive in guayusa and maté that may offer anti-diabetes and anti-metabolic syndrome benefits of the botanicals.
Mexico-based Margrey Industrial has developed a non-GMO, anti-fungal wax blend that can be applied to fresh fruit and vegetables to extend shelf-life and reduce post-harvest decay.
From Kellogg's new joyböl smoothie bowls for "deskfast" to Novozyme's strong performance over nine months and what you should know about China's cross-border e-commerce sector, a lot has happened over the past seven days. Here’s...
The potential health benefits of consuming yerba maté may be linked to its ability to boost the formation of new mitochondria – the powerhouses of our cells – and increase energy expenditure, for lab mice at least.
Using commercial salt replacers such as Salona (ICL Brazil) may help reduce the sodium content in Prato cheese by 35% without affecting the sensory aspects of the product, says a new study from Brazil.
Soft fresh cheese from concentrated milk may be a “great protective matrices” for Bifidobacterium BB-12, according to a new study that found the bacteria survived passage through a model gut system.
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.
Drinking grape juice may help raise levels of HDL (‘good’) cholesterol and help reduce body mass index and waist circumference, says a new study from the University of Caxias do Sul in Brazil.
A Brazilian University has developed an extraction method to obtain bioactive compounds from passion fruit peel more efficiently, enabling industry to upscale production and use.
Young entrepreneurs with bright ideas are critical to the progress of food and beverages and PepsiCo is always on the lookout for innovation within this community, says its president for Latin America Beverages.
Children and adolescents across Latin America are not meeting fluid intake recommendations, raising concerns about their hydration status, says a new study.
Adding baru nuts to the diet may help improve levels of HDL cholesterol and reduce waist sizes in overweight and obese women, says a new study from Brazil.
Juice made from fruits of chayote is extremely high in vitamin C and antioxidants and can have an appealing taste profile if blended with stevia and pineapple juice, a study suggests.
Compounding factors of climate change and cheap food are threatening food, nutrition and environmental security in Peru's agrobiodiversity hotspot Huánuco, warn researchers.
Permanent training, capacity building programs and independent regulatory bodies are needed in countries developing genetically-modified (GM) crop production, like Paraguay and Colombia, to ensure solid risk assessment, say researchers from the International...
A cross-sectional, population-based survey assessed in the Latin American Study of Nutrition and Health (ELANS) found a high consumption of total and added sugar intake among 9,218 individuals from eight Latin American countries with Argentina registering...
Frito-Lay has developed a method to manufacture tortilla chips without oven toasting or fresh corn processing, providing a cost-effective and efficient alternative to traditional production.
Producing probiotic beverages made with pineapple juice and the yeast Meyerozyma caribbica leads to good sensorial characteristics and high consumer acceptance.
Chocolate giant CasaLuker has developed a method to make cocoa powder with a high polyphenol content that can be used in cocoa-based food and beverage products and even supplements.
A new digital health information system is aiming to study the dietary habits and nutritional status of the Mexican population, with the ultimate goal of helping to guide Mexico’s public nutrition policies.
Advertising of food and beverages around schools in Mexico often features unhealthy products, with almost 70% not in compliance with recommendations from the Pan American Health Organization (PAHO).
Replacing some of the sugar in cookies with an aqueous stevia extract produced high consumer liking scores, while also boosting fiber content and showing good metabolic benefits, report Mexican scientists.
An inventor from Peru has developed a sweetening formulation that enables calorie reduction but also targets disease prevention through functional ingredients like prebiotic fibers and omega-3s.
