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 “We came to revolutionize this outdated, animal meat market," says its founder.
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.