Food and beverage companies must stay astute in the run-up to Mexico's general and local elections because results will shape business, particularly around issues like trade, says a political risk expert.
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...
Corona leads the throng of beer brands that dominate the 2018 BrandZ Top 50 most valuable Latin American Brands list, and with only three food companies ranked it begs the question: what can industry learn from the likes of Corona and Skol?
Producing probiotic beverages made with pineapple juice and the yeast Meyerozyma caribbica leads to good sensorial characteristics and high consumer acceptance.
Chocolate giant CasaLuker has developed a method to make cocoa powder with a high polyphenol content that can be used in cocoa-based food and beverage products and even supplements.
In response to the growing demand for protein, California-based plant-based meat pioneer Beyond Meat has announced it is expanding globally, with plans to enter Chile, Mexico, and more countries throughout Latin America.
A new digital health information system is aiming to study the dietary habits and nutritional status of the Mexican population, with the ultimate goal of helping to guide Mexico’s public nutrition policies.
Replacing some of the sugar in cookies with an aqueous stevia extract produced high consumer liking scores, while also boosting fiber content and showing good metabolic benefits, report Mexican scientists.
The Argentinean snack market is brimming with growth opportunity as consumers seek out high-quality, healthy products that are either good value or positioned as premium, according to Nielsen.
Buenos Aires, Argentina’s cosmopolitan capital, is a hotbed of innovation around food and beverage. FoodNavigator-LATAM caught up with food industry consultant, Agustín Camps, to find out about this year’s hottest trends.
Yogurt sections in grocery stores across LATAM are growing as consumer demand for the products increase. In response, brands are innovating with on-the-go and high protein versions increasingly in demand.
An inventor from Peru has developed a sweetening formulation that enables calorie reduction but also targets disease prevention through functional ingredients like prebiotic fibers and omega-3s.
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.
Food firms need to think small to be big in today's consumer market, using personalized marketing and investing on a regional level, says Rabobank's global consumer foods strategist.
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.
Quaker aligns well with increasing nutrition concerns throughout Mexico, so it will play a key role in growing presence in this important market, says PepsiCo Mexico's corporate affairs head.
Grupo Bimbo has launched a line of sprouted grain breads in Brazil, a move it says reinforces its commitment to innovation and investment in a country brimming with growth potential.
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.
Nestlé Brazil is venturing into organics with a line of certified oats, marking the start of a wider plan the food giant has to develop the organic supply chain in the country.
Engaging and interactive packaging in Latin America is a must for food and beverage brands because consumers are highly connected digitally, says Tetra Pak's global marketing head.
Synergy Flavors continues its global expansion with a new broker partnership with DCA FoodTech in Mexico City, giving the company an “ideal entry strategy” for Mexico and beyond.
BRF has developed a method to make a low-fat animal protein hydrolysate using enzymes and acids that can be used in condiments and seasonings, as well as functional foods for sports and weight loss.
Cost-effective formulations are a must in Latin America where the majority of end consumers still have a limited disposable income and are seeking out low-cost products, says Ingredion.
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”.
Health and wellness must be collectively addressed and space must be made for improved dialogue and policy development between industry and the public sector, says the president of the Alliance of Food and Beverage Associations in Latin America (ALAIAB).
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.
Consumers in Latin America want healthy food and beverages made in a sustainable and transparent way and expectations are much higher than the global average, says consulting major Edelman.
A new project from the Livelihoods Fund for Family Farming is aiming to create a huge organic food production hub around Rio de Janeiro by enabling smallholder farmers to adopt a 100% chemical-free agriculture.
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.
Latin American manufacturers can thrive in the fast-expanding global halal market, especially by targeting the booming UAE region, say industry experts.
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.
The company, which supplies plant-based sweeteners, flavors, and botanicals, has set up a new sales, marketing and technical team to support its rapid expansion in Latin America and globally.
Latin American consumers across all demographics are interested in spending money on premium grocery products, particularly dairy, presenting strong opportunities for industry, according to Nielsen.
Food giant Nestlé announced the acquisition of a majority stake in LatAm’s Terrafertil, a company selling natural, organic, plant-based foods and healthy snacks.
Genetic engineering of corn to produce the amino acid methionine may benefit millions of people across South America who depend on the corn as a staple.
An exudate gum from Argentine mesquite (Prosopis alba) may protect fish oils in alginate beads, and open up new fortification opportunities, says a new study from Argentina.
American brands eyeing the plentiful opportunities in Latin America must understand and adapt to the wealthy ideals widespread among consumers, a marketing expert says.
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.
A new joint venture between Brazilian non-profit Gastromotiva and Cargill is aiming to use the power of food to address social inequality, improve nutrition education, eliminate food waste and create jobs.
Netherlands-based Barentz International has announced a strategic partnership with Deltagen Group to expand both companies’ presence across Latin America and The Caribbean region.
Mexico’s Federal Commission for Protection Against Health Risks (COFEPRIS), led by Julio Sánchez y Tepoz, has approved SweeGen's next-generation Reb M sweetener for use in food and beverage categories already approved for steviol glycosides.
After building a successful restaurant in Mexico based in part on the popularity and health benefits of coconut, entrepreneur Daniella Hunter is expanding her mission of promoting digestive well-being and sustainability to the US and Belize with a new...
With an emphasis on meals, meal times, and cooking at home and less ‘ultra-processed’ food, are the 2014 dietary guidelines in Brazil changing how the nation eats?
