Brazilian juice giant Citrosuco will commercialize a novel process that uses non-GM enzymes to cut the sugar in orange juice, achieving up to 80% reductions.
Mexico's Health Commission has approved a draft proposal to bring in front-of-pack nutrition warning labels and mandatory fortification in a bid to tackle obesity and malnutrition in the country.
From probiotic cheeses in Brazil to mamey sapote-flavored drinking yogurt in Mexico, we take a look at some products tapping into Latin America's top dairy trends, according to market research firm Zenith Global
Mexican fruit pulp and concentrate supplier Mexifrutas will build a new US$20-million fruit processing plant in Costa Rica, its first operation outside Mexico.
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.
Six manufacturers that marketed blends of artificial sweeteners and stevia as 'stevia' only are misleading and must change their packaging, said Paraguayan regulatory authority, INAN.
Nestlé Brazil has launched an own-brand supermarket, Empório, at its new headquarters to give consumers a brand experience with tastings, new products and home delivery options.
Costa Rican insect protein supplier CRIC will kickstart its sales next month by exporting half a metric ton of its whole, protein-rich cricket flour to Mexico.
ACORBANEC – the Ecuadorian banana association – has signed an agreement with It’s Fresh to use the UK company’s technology to help increase green life of Ecuadorian bananas.
Ingredients distributor Univar Solutions has entered into an agreement to sell Seaweed & Co. ingredients in Europe. The ‘exciting new portfolio’ of ‘innovative seaweed ingredients’ will help meet consumer demands around health, taste and sustainability,...
Costa Rican food manufacturers are meeting national voluntary salt reduction targets for processed food, according to a survey carried for the Ministry of Health.
Despite Venezuela's spiraling economic and political crisis, Givaudan says it remains committed to its tonka beans sourcing partnership with non-profit Conservation International.
Creating fusion foods, such as quinoa or amaranth gnocchi, is a good way to add value to native and nutritious Andean ingredients, according to Argentinian scientists.
Mexican food design agency Foodlosofia has worked with industry giants such as PepsiCo and Heineken to develop new products, retail concepts and eating experiences. We caught up with its CEO and creative designer to find out more.
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.
Benni Alimentos has launched a soluble cashew nut milk powder that has a two-year shelf life, making plant-based milk alternatives more practical, it says.
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.
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.
Dried fruit and vegetable powders allow manufacturers to add extra nutrients and color to food and drink products, says Brazilian supplier Sylvestre Natural Ingredients.
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 rheological properties of fructans from the agave tequilana cactus make them useful as texture agents in food products, according to Mexican scientists.
Latin American millennials have grown up and are now juggling young families, jobs, and financial pressures. It's time to stop marketing to this demographic - worth an estimated US$30bn - as care-free, self-centered youths, says market research firm...
'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.
Sweet Green Fields has launched a patent-pending taste modulator derived from the stevia leaf that increases the perceived sweetness of high-intensity sweeteners.
Tortillas may be an important source of aflatoxin B1 (AFB1) exposure in Guatemala, a finding that has "major implications for public health", say researchers.
Family farming is crucial to fighting the double burden of obesity and malnutrition, a "complex nutrition problem" present in Latin America, according to the FAO director-general, José Graziano da Silva.
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.
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.
Brazilian politicians are trying to bring back the National Council of Food and Nutrition Security (CONSEA), suspending a provisional measure introduced by President Jair Bolsonaro that disbanded it.
Mexican start-up Xilinat has won first prize at Chivas Venture for its natural sweetener made from 'upcycled' agricultural waste thanks to a patent-protected process .
Nutrient-packed fresh spirulina has a neutral taste, creamy texture and is ideal for modern Mexicans to get the nutrients they are not finding in processed food, says supplier Spirulina Viva.
Mexico’s current nutrition label is deficient, incomprehensible and should be replaced by Chilean-style warning labels, a governmental advisory committee has said.
Rappi, an on-demand food delivery service, has received an investment of "up to $1bn" from SoftBank and its 'Vision Fund', marking the largest technology investment made for a Latin America-based company to date.
A new global online database of 185 underutilized varieties of vegetables, fruits, grains, and wild edibles -- 78 of which are native to Brazil -- is readily available to food industry decision-makers with the goal of sparking new conservation and nutrition...
A plant-based diet cuts heart failure risk by over 40%, claims new research which strengthens the case that an intake of mainly of fruits and vegetables can reduce risk of heart disease.
By Brazil's ANVISA wraps up whole grain labeling consultation
Brazilian food authority ANVISA's open consultation on whole grain labeling ended last month, prompting public health experts to reiterate calls for stricter criteria.
Ecuadorian start-up Takay sources fruit that has been rejected by buyers for aesthetic reasons to create its healthy, ready-to-blend smoothie and ice cream mixes.
Amaranth, Mexico’s native grain is now part of the country's 'basic basket' of goods, an official come-back for this nutritious superfood that was sacred to the Aztecs. We look at how manufacturers can use it in their products.
Costa Rica has pledged to emit zero net carbon emissions by 2050. “Costa Rica is ready for the challenge of decarbonization,” says its minister of the environment – but is its food industry?
Brand familiarity and trust create a protective 'shield’ that leads consumers to perceive a product as healthy – even if a red warning traffic light is telling them otherwise, according to data from Ecuador and Chile.
Adding fibre to beef burgers makes them healthier without impacting sensory acceptance or satiety, according to a Brazilian study. “This result is very positive," said the researchers.
