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.
The story of Mate & Co started in 2015 when three enterprising friends perceived that the world was opening up to new tastes and flavors, and so they chose to build a brand around the traditional South America beverage yerba mate.
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.
Dairy-free 'milk' alternatives remain modest in Latin America with consumers being priced out, following years of economic strain, says the executive director of dairy at Rabobank.
Inspired by Mexican herbs, herbals and spices and a desire to offer tasty and healthy products, Chia Mia is growing strongly in Mexico. FoodNavigator-LATAM caught up with their three founders.
The açaí berry market has boomed in the last decade, driven by its super food status in Western markets but what does the future hold for this antioxidant-rich fruit?
PepsiCo will use more local Brazilian ingredients like mandioquinha, arrowroot and açaí to develop nutritious and unusual products for its global portfolio, according to the company's vice president of R&D in Latin America.
As Brazil slowly emerges from its four-year economic recession – the worst in the country’s history, economists say – there is a fundamental and intrinsic growth opportunity in most food and beverage categories but it remains a challenging environment...
Producing probiotic beverages made with pineapple juice and the yeast Meyerozyma caribbica leads to good sensorial characteristics and high consumer acceptance.
Obrigado hopes its barcoded trees, patented extraction method, and zero-waste goal will buoy strong global growth as it cracks deeper into the increasingly competitive coconut water category.
Nim's Fruit Crisps wants to source directly from Colombian fruit farms to ensure better quality and consistency in its products and cater to growing production demands, its founder says.
Colombia and Ecuador currently export most of their palm oil but demand in Latin American is growing, and the oil crop has the advantage that consumers' minds are "a beautiful white page", according to trade group Fedepalma.
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.
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.
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”.
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.
Naturex has expanded its regional application network with two laboratories in Latin America that it hopes will spur growth and deepen presence in the region.
Exploratory talks on a comprehensive free trade agreement between the Mercosur trade bloc and Canada have concluded on a positive note, opening Canada up to potential reduce tariffs for many of Mercosur’s exports.
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.
Possessing an enviable array of nutrients, an exotic Brazilian heritage and the ‘superfood’ moniker, the relatively unknown baru nut’s future looks promising.
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.
From selling ice-cream out of a tiny food cart on a Bogotá corner to clinching 15 franchises including retail store fronts in Colombia’s largest cities in just 18 months, Misty Cream has captured sweet-toothed Colombians’ taste buds with artisan ice-cream....
