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.
Protein is hot, and nowhere more so than in Latin America, where the percentage of high protein new product launches per year is almost double the global average.
Continuing its expansion across Latin America, Barentz International has established a joint venture with Sao Paulo-based Tovani Benzaquen Ingredients. The JV marks Barentz’s first real entrance into the Brazilian market.
Brazil must shift its organic strengths towards secondary production, the animal sector and functional ingredients if it wants to secure a brighter future, says the executive director of Organics Brasil.
