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.
The Colombian government and food industry have agreed on warning nutrition labels that will become mandatory on unhealthy food and drink products sold in the country.
Sales of sugary drinks in Chile have plunged by almost one quarter (23.7%) after its raft of obesity-reducing strategies came into effect, according to a recent observational study.
Food industry groups have criticized Mexico's newly approved nutrition label regulation, warning that the US, EU and Switzerland have voiced objections before the World Trade Organization (WTO).
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.
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....
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.
Scientists have developed a new milk chocolate formulation that contains almost half the sugar of a standard milk chocolate recipe while also delivering a ‘similar consumer liking score’ in sensory testing.
Brazilian food regulatory agency ANVISA has announced a 2% limit on industrial trans fats in all food and drink products and total ban on partially hydrogenated oils by 2023.
Fewer sugary breakfast cereals are using child-targeted marketing tactics since Chile’s strict food regulation, while healthier cereals are adding fun characters to their products, according to recent research.
Tate & Lyle has opened an application center in Sao Paolo - one of its largest in the world - to serve all Latin American countries as it enjoys double-digit growth in the region.
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...
Sodium levels have fallen in Argentinian bread products but increased in processed meat, and target levels should be adjusted accordingly, say researchers.
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 United Nations has awarded Peru’s Ministry of Health for its “outstanding contribution” to preventing non-communicable diseases through its mandatory nutrition warning label.
Brazil's proposed warning nutrient label will not encourage manufacturers to make their products healthier, ABIA’s president has said - but ingredient suppliers are gearing up for the reformulation opportunity.
Regulatory authority ANVISA has revealed the front-of-pack nutrition warning it has chosen for Brazil, and is calling for comments through a public consultation.
Brazilian juice giant Citrosuco will commercialize a novel process that uses non-GM enzymes to cut the sugar in orange juice, achieving up to 80% reductions.
Latin American government officials met in Mexico City this week to develop a regional road map to remove trans fats from food. We round up some of the region's regulatory action.
Creating fusion foods, such as quinoa or amaranth gnocchi, is a good way to add value to native and nutritious Andean ingredients, according to Argentinian scientists.
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.
Arcor’s head of nutrition development tells us how it is making its products healthier, from reducing sugar with prebiotics and researching fat crystallization to applying nutrient thresholds and shrinking portion sizes.
Latin American consumers want to buy better, safer food and companies need to react, according to R&D company AINIA. 'The dual forces of consumer awareness and legislation are evolving the market,' says its director of international projects.
The Fraunhofer Institute for Process Engineering and Packaging IVV has launched two research projects focused on lowering the level of saturated fatty acids in foods by 30% without using chemical additives and replacing palm oil with healthier alternatives.
