Royal DSM, a global science-based company active in nutrition, health and sustainable living, has announced the extension of its Dairy Safe cheese biopreservation portfolio, with a selection of new phage-robust culture rotations.
It has been almost a decade since global bioscience company Chr. Hansen launched its first generation of FreshQ, a range of food cultures for improving the bioprotective effects of fermentation in dairy.
It’s well-known that the smaller the salt crystals, the saltier they taste, which means less is more, an enticing proposition for snack makers looking to reduce sodium. However, simply finely grinding table salt and sprinkling it on potato chips won’t...
Brazil's Marfrig pledges to keep all its meat plants operating; Mercado Libre cuts commission for non-perishable food products; Ambev brewery is now producing alcohol gel. We take a look at how the food industry is responding to the coronavirus outbreak...
Mexico's nutrition label is once again on path to enter into force as a court revokes the decision to provisionally suspend it, although industry says it will continue to oppose the regulation using "all legal means".
Using a patented technology, Brazil's Fibervita transforms co-streams from the cassava processing industry into a multi-functional ingredient that can clean up processed products' ingredient lists, it says.
For the sixth consecutive year, baked-goods company Grupo Bimbo topped the Merco ranking of companies with the best corporate responsibility and governance practices in Mexico.
Sodium intake in Peru may be more than double WHO recommended limits and campaigns to reduce this should focus on mothers - the primary decision-makers for food purchases and meal planning, according to recent research.
In a bid to pursue growth in the worldwide dairy industry, global science-based nutrition and health company, DSM, has purchased specialty dairy solutions provider Koninklijke CSK Food Enrichment C.V. (CSK).
Tate & Lyle has opened an application center in Sao Paolo - one of its largest in the world - to serve all Latin American countries as it enjoys double-digit growth in the region.
Financial constraints and healthy eating concerns mean Mexican families are increasingly choosing to cook at home using fresh ingredients – but there are growth opportunities for products such as culinary aids that make this task easier, according to...
New research shows many infants (between 6 and 12 months) who are transitioning off of breast milk are regularly receiving "ultra-processed" foods as some of their first introduction to solid foods.
Sodium levels have fallen in Argentinian bread products but increased in processed meat, and target levels should be adjusted accordingly, say researchers.
Dietary sodium intake has become a public health priority in Costa Rica and can been linked back to the prevalence of high sodium content in many packaged food categories, wrote researchers in a recent study which analyzed the sodium content across a...
Regulatory authority ANVISA has revealed the front-of-pack nutrition warning it has chosen for Brazil, and is calling for comments through a public consultation.
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.
Developing new food products in Brazil, a country of continental proportions, can be a daunting task. We caught up with Brazilian NPD consultant, Cristina Leonhardt, known as Mrs Innovative, to find out where to start.
Argentinian supplier DPAustral has developed an additive that prevents melanosis in prawns and other crustaceans, allowing manufacturers to tap into the global trend for sulfite-free products, it says.
As of today (June 17), all processed food and drink products sold in Peru must carry a 'stop sign' warning label if they are high in salt, sugar and saturated fat, or contain trans fat.
Everyone has heard of French mustard, Japanese wasabi, and Mexican hot sauce - but what about Brazil? SoulBrasil Cuisine is on a mission to create condiments that reflect Brazil's biodiversity and culinary heritage.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
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.
Arcor’s head of nutrition development tells us how it is making its products healthier, from reducing sugar with prebiotics and researching fat crystallization to applying nutrient thresholds and shrinking portion sizes.
One in 10 products is failing to meet mandatory maximum salt levels in Argentina, according to a survey, prompting health campaigners to call for stricter government monitoring.
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.
De-cocainized coca leaf extract makes diet cola sodas taste better, according to a patent, and the scientist behind it is promising "a revolution in soda beverages that benefits the people of South America, not anonymous multinationals".
In price-sensitive markets such as Latin America, does clean label reformulation to make products healthier or more natural offer a return on investment?
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.
Most packaged food products in Latin America are meeting regional salt reduction targets, according to a first-of-its-kind survey - but this is probably because the targets were set too high, researchers say.
Latin American manufacturers are interested in cleaning up food labels but the region's lack of harmonization is limiting uptake, says Chr. Hansen’s LATAM vice president.
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?
From Chobani's new coconut-based range of spoonable and drinkable products to US food tech firm JUST aiming to take its plant-based product, JUST Egg, into China, a lot has happened over the past seven days. Here’s a round-up of the top seven global...
From the continued growth of the organic category in the US to Roquette's optimism around plant-based milk for pea protein and regulatory developments to watch in APAC, a lot has happened over the past seven days. Here’s a round-up of the top seven...
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.
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.
From clean label to sugar and sodium reduction, a few trends resonated throughout the 2018 Fi South America expo in Sao Paulo. Here’s our take on what’s hot…
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.
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.
