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.
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 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.
Plant-based ingredient player Roquette has released its fiber consumer survey results in a bid to increase our understanding of the perceptions around fiber in our diets.
A review of published studies on the health benefits of green bananas link the fruit to positive effects on gastrointestinal symptoms, insulin metabolism, weight control, and renal and liver health.
Eating a diet high in ultra-processed foods causes weight gain because the natural food matrix has been changed to remove fiber, according to the first randomized controlled trial (RCT) in this area.
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.
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.
Nopal cactus is a native vegetable commonly eaten fresh in Mexico. But it's the high-fiber, high-calcium powder format that has true superfood status, says one Mexican supplier.
