With Veganuary in full swing and more popular than ever, Paul Morris, Luker Chocolate’s UK sales manager, chats to ConfectioneryNews about the 123-year-old family run company and its single origin Cacao Fino de Aroma.
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.
Brazilian plant-based startup Fazenda Futuro, recently valued at US$100 million, will launch vegan sausages made with a seaweed skin for crispiness next month. “We came to revolutionize this outdated, animal meat market," says its founder.
Made with vegetable extracts, a natural coating for fresh produce means people can eat just fruit, not synthetic chemical waxes, says the Chilean start-up behind the product, PolyNatural.
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.
Demand for food products that are beneficial to emotional health and well-being is strong among Brazilian consumers even across different socio-economic categories, according to Mintel.
Less than a month after launching its private label line offering customers custom ratios of CBD and other minor cannabinoids, Socati is targeting the hot beverage market with a line of CBD-infused coffee additive products.
Marfrig Global Foods finished 2019 with record returns, posting R$14.2 billion in fourth quarter revenue, a 23.5% increase year-on-year. Adjusted EBITDA for the quarter was R$1.6 billion, up 70.2% from the same period last year.
Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the...
Tomorrow Foods says its turnkey protein isolates made from sustainably sourced pea, rice, mung and chickpea can help Latin American food manufacturers “join the plant-based revolution” without having to invest in R&D.
Operating in both Silicon Valley and Argentina, Michroma uses CRISPR-engineered filamentous fungi to create novel, natural food colors, and is already attracting interest from multinational food manufacturers.
Made from mango seeds and peel that normally go to waste, Manguifer is an insoluble fiber that can partly replace fat and sugar, making processed foods healthier and cheaper, says Genius Foods.
From Brazil's food guidelines - and its advice to avoid 'ultra-processed' foods - to the influence of social media, a number of factors are converging to help make the country's food healthier and nutrition-based, says one expert.
Brazilian company NoMoo says it tricks bacteria to feed on the sugar molecules in cashew milk instead of dairy lactose - "a game-changing find" that has allowed it to create an entire portfolio of plant-based, fermented products.
Mexican food manufacturer Kua Foods, which has a mixed portfolio ranging from healthy smoothie mixes to candy, is following Mexico's nutrition label developments carefully. "We’re not worried, just waiting to see," says its business manager....
