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 “We came to revolutionize this outdated, animal meat market," says its founder.
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Mexican food is traditionally very meat-based but this means there are many dishes where plant-based proteins can be added. We spoke to market analysts and ingredient suppliers to find out more about the market potential.
Israeli ag-tech firm Equinom is breeding 'better' quinoa with more protein, higher yields and a less bitter flavor. We talk to its CEO about its potential to be used as a plant protein isolate.
Argentina is a powerhouse producer of genetically modified (GM) crops - but there is a potential market for non-GM foods with some consumers willing to pay a 50% premium, according to recent research.
Blends of several plant-based proteins will become popular among Latin American consumers as they demand “meaningful combinations” from a nutritional perspective, according to DuPont.
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.
Corn giant Milhão wants to bolster Brazil's plant protein space with the launch of pea, chickpea and lentil flours and a 90% pea protein isolate in its R&D pipeline.
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.
Argentinian scientists and tech firm EnyeTech have optimized the production process for mycoprotein, allowing for cheaper production both industrially and in the home. "We are decentralizing the production of protein in the world," says the...