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.
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.
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.
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.
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.
The biodiversity essential for food production is disappearing by the day, says a damning report by the Food and Agriculture Organization (FAO) – yet there are areas for positive action. The first-of-kind report suggests steps manufacturers could take...
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,'...