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.
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.
Benni Alimentos has launched a soluble cashew nut milk powder that has a two-year shelf life, making plant-based milk alternatives more practical, it says.
Everyone has heard of French mustard, Japanese wasabi, and Mexican hot sauce - but what about Brazil? SoulBrasil Cuisine is on a mission to create condiments that reflect Brazil's biodiversity and culinary heritage.
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.
FoodTech Movement has created a map of Brazil’s food start-ups and entrepreneurial activity, which it says will help facilitate and speed up the food chain’s ‘tech revolution’.
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.
Barack Obama: ‘Laboratoria's success rate has been extraordinary’
Peruvian start-up Laboratoria trains Latin American women in tech, addressing the region's digital skills gap, helping companies hire diverse workers, fighting the macho mindset - and winning praise from Barack Obama and Mark Zuckerberg.
Mexican start-up Xilinat has won first prize at Chivas Venture for its natural sweetener made from 'upcycled' agricultural waste thanks to a patent-protected process .
Start-up accelerator TIC Colombia is on the hunt for innovative food, nutrition and agriculture start-ups to accelerate in its 2019 nationwide competition.
Bezos Expeditions and ethical investment firm The Craftory will give Chilean plant-based start-up The Not Company US$30 million. “NotCo has the energy and capabilities to topple the traditional food production giants,” says The Craftory.
Búho Soda is Mexico's first all-natural, low-sugar soft drink made using locally-sourced ingredients, according to its manufacturer - and inspiration came from the country's booming craft beer movement, the start-up founder says.
