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.
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 “We came to revolutionize this outdated, animal meat market," says its founder.
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.
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.
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....
Brazilian consumers are embracing JOMO - the joy of missing out – and this is helping premium beverage brands find their mojo. "Consumers want to disconnect... and this is impacting the brands they consume," says one analyst.
Brazilian consumers are interested in buying products made with nopal cactus, seen as a healthy functional food, according to a recent study. But how much export potential does the cactus really have in Latin America?
Soluble corn fiber can reduce the sugar content in chocolate by up to 50% while retaining similar levels of sweetness and leaving no aftertaste, according to a recently published patent by Mondelēz International.
Simpleat delivers healthy, home-made meals to consumers' doors and is gearing up to launch in Chile and beyond. "We validated our business model in Argentina; it’s time to take it to the rest of Latin America,” says its co-founder.
Fruit-based syrups, enriched with inulin fiber and diluted with water, are an ideal way to get Chileans to drink less sugary soda, says French-Chilean start-up Siröpa that wants to create a new category in the country.
The business developer behind Oatly and a team of Bolivian scientists have developed Quiny, a patent-protected and naturally sweet quinoa powder for plant-based milks, and are gearing up for a Latin American launch.
From creating amaranth and cactus snacks to supporting nutrition labels in Latin America, PepsiCo is listening to consumer demands for healthy products and clear nutrition information, according to Ricardo Pimenta, vice president of nutrition at PepsiCo...
Mexican food is traditionally very meat-based but this means there are many dishes where plant-based proteins can be added. We spoke to market analysts and ingredient suppliers to find out more about the market potential.
The organic food and beverage market in Brazil is growing but not without its growing pains, including ingredient supply chain constraints to consumer distrust over large multinational companies launching organic products in the region, notes Euromonitor...
From sugar reduction to fiber fortification, LATAM manufacturers are increasingly under pressure to make their products healthier. We caught up with some suppliers at this year's Food Tech Summit in Mexico City to find out more.
The problem with most plant-based products is they use synthetic additives, highly processed ingredients and plastic packaging, says Chilean start-up Live Green Co, which aims to make low-impact, everyday products the norm.
Brazilian food scientists have transformed broken rice grains, passion fruit peel flour and whey protein into a high-protein, high-fiber extruded breakfast cereal with a naturally sweet caramel flavor.
US company C16 Biosciences has developed a way to 'brew' palm oil through microbial fermentation, producing sustainable, deforestation-free palm oil. But what will the impact on smallholder farmers be - and will consumers accept it?
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