Making the Peruvian dessert mazamorra morada using only potato starch led to the most desirable sensory attributes, says a new study that is said to be first to assess the sensory characteristics of the dessert.
When it comes to sugar, fat and salt reduction, Latin America can learn a lot from Europe and the US as most of the complex, technical aspects have already been refined, says a formulation expert.
The Mexican government should monitor the use of label claims on breakfast cereals, according to the researchers behind a study that found there is a lack of consistency between front of pack labeling and the nutritional quality of the products.
Researchers from Colombia have developed avocado solids from blended pulp, lemon juice and water, providing stable, nutrient-dense and year-round access to the fruit for food manufacturers.
BRF has developed a method to make a low-fat animal protein hydrolysate using enzymes and acids that can be used in condiments and seasonings, as well as functional foods for sports and weight loss.
Starch from the seeds of loquat (Eriobothrya japonica) showed stability to heat than conventional starch sources, and could “represent a promising alternative to chemically modified starches”.
Using gum arabic or a combination of maltodextrin, arabic gum and a modified starch may help to stabilize and protect lutein, a carotenoid associated with eye and heart health, says a new study.
Potatoes tocosh – an ancestral fermented food product from the Central Peruvian Andes – may offer food scientists with novel bacterial cultures for the production of fermented starchy products.
Polyphenol extracts from four Myrtaceae species native to Brazil may exert potential anti-obesity effects and protect against obesity-related complications, according to scientists at the University of São Paulo.
Mexico's National Institute for Forest, Agriculture and Livestock Research (INIFAP) has developed a blue dough from native maize varieties that it says contains up to twice the amount of antioxidants than traditional maize dough.
A team from the University of Santiago, Chile has developed a method to culture the native maqui berry in vitro and extract a phenol-rich compound for use in foods.
Genetic engineering of corn to produce the amino acid methionine may benefit millions of people across South America who depend on the corn as a staple.
An exudate gum from Argentine mesquite (Prosopis alba) may protect fish oils in alginate beads, and open up new fortification opportunities, says a new study from Argentina.
Química Rosmar has developed a method to carefully select lactobacilli strains that stop spoilage in fresh and cured meats, a finding it says should improve food safety in Mexico.
