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.
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 “We came to revolutionize this outdated, animal meat market," says its founder.
Made with vegetable extracts, a natural coating for fresh produce means people can eat just fruit, not synthetic chemical waxes, says the Chilean start-up behind the product, PolyNatural.
Grupo Bimbo is looking to scale up innovative startups throughout Latin America with the launch of two accelerator programs, Eleva and BakeLab. “We're looking for the next great ventures in Latin America,” it says.
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.
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.
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.
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.
We talk to the head of business development at plant-based start-up NotCo about artificial intelligence-driven NPD, challenges in expanding to Brazil and which categories it plans to launch.
Dairy-free start-up Zahini wants to grow Mexico's domestic free-from sector, starting with its range of coconut yogurt alternatives fermented with live cultures.
Fortified chocolate and artisan vodka distilled from native varieties of potato are just two products to hit the market with the support of Peruvian investment program Innóvate Peru.
