A Brazilian biotech start-up is custom-designing novel, natural yeast strains that can be used to make plant proteins, replace artificial additives and boost the bioavailability of minerals.
A recently-formed congressional committee, made up of Brazilian politicians, aims to streamline the country’s biotech and bioeconomy laws and pave the way for more innovation.
The Costa Rican Ministry of Health has invested ₡2,600 million (US$4.55m) in food safety microbiological laboratory with next-generation equipment to prevent foodborne illnesses.
Dairy-free start-up Zahini wants to grow Mexico's domestic free-from sector, starting with its range of coconut yogurt alternatives fermented with live cultures.
On the back of winning a global food safety award, Chilean ingredient supplier Alfa Group is embarking on "a very aggressive commercial mission" in Latin America, it says.
Slow-fermented chickpea miso is full of natural umami notes, making it a great way to enhance flavor, reduce salt and add beneficial bacteria to food, says Brazilian company Missô Origem.
BioZen, which claims to be the first company to make kombucha in Brazil, is launching fruit kefir. We talked to its co-founder about low-sugar drinks, gut health and reaching male consumers.
São Paulo start-up Mun is bringing tempeh - a protein made from whole, fermented pulses that originates from Indonesia - to Brazil. We caught up with the co-founder at BioBrazil last week.
'The future of food is unlocking the potential of proteins’ says CEO
Protera Biosciences enzymatically engineers the proteins in food to make them healthier and more functional; turning saturated fats into healthier, unsaturated ones is just one possibility. We caught up with its CEO and founder to find out more.
Eating a diet high in ultra-processed foods causes weight gain because the natural food matrix has been changed to remove fiber, according to the first randomized controlled trial (RCT) in this area.
PepsiCo has patented a process to co-ferment oats and dairy milk, creating a drinkable or spoonable product with "unique" metabolites and a versatile taste profile.
The Cuban government wants more international investment in the country's food industry - a tempting proposition given there are few foreign competitors. But how easy is it to do business in a communist country?
The NOVA food classification bears "striking similarity" to the way ordinary Brazilians classify food, increasing its efficacy, according to a study. "This classification has introduced a new way of thinking about food," they write.
Argentinian scientists and tech firm EnyeTech have optimized the production process for mycoprotein, allowing for cheaper production both industrially and in the home. "We are decentralizing the production of protein in the world," says the...
In price-sensitive markets such as Latin America, does clean label reformulation to make products healthier or more natural offer a return on investment?
DuPont is making its range of fermentation cultures for plant-based dairy alternatives, such as soy and coconut milk, available to manufacturers in South America.
Bezos Expeditions and ethical investment firm The Craftory will give Chilean plant-based start-up The Not Company US$30 million. “NotCo has the energy and capabilities to topple the traditional food production giants,” says The Craftory.
Young Argentinians' and Ecuadorians' perception of ultra-processed food is closely aligned with the original definition, recent research suggests, and the results can help manufacturers with successful new product development.
Brazilians are confused about which food and drink is good for gut health - but this is an opportunity for manufacturers to offer premium solutions, according to health consultancy New Nutrition Business. 'Focus on value rather than volume,'...
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.
Many critics of the NOVA food classification are biased due to close ties to the food industry, according to Brazilian researchers - but are the lines between criticism of NOVA and support of food processing becoming blurred?
DuPont’s new POWERBake 8000 fungal xylanases can help bakers across South America achieve a more efficient and stable baking process and improve volumes in the final product.
Awareness of acrylamide among consumers across Latin America is slowly on the rise, but progress in Europe and the US shows there are solutions to help prevent formation of this suspected carcinogen.
“Latin America is one of the largest opportunities for probiotic fortified foods and beverages,” says Kerry’s Mike Bush, but consumer education is a challenge to growing the market.
Chilean dairy brand Soprole has launched a new probiotic product for children, packaged in a 80 ml Tetra Pak container – the first time such packaging has been used in Chile.
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.
Denmark-based Novozymes is seeing significant opportunity in a number of sectors in Latin America, with significant opportunities in low-lactose applications and artisanal-baked goods in Brazil, says the company’s VP for food and beverages, Americas.
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.
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.
DuPont Nutrition & Health has received a patent certification on its PowerMill enzyme, with the research supporting the IP led by a Brazilian development team.
