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 “We came to revolutionize this outdated, animal meat market," says its founder.
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.
Demand for gelatin in Latin America shows no sign of abating thanks to the popularity of jelly desserts and the protein-rich ingredient's health halo, according to supplier Gelita, which is looking to increase production capacity.
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.
GriYum and Hakkuna, two cricket companies from Mexico and Brazil, talk to us about why they think insect protein has the potential to make food in Latin America more nutritious and sustainable.
As the AgFood landscape sees a move away from animal protein, we asked Francisco Jardim, Co-Founder, SP Ventures what consumers are seeking from the meat and dairy alternative markets and how this is impacting investments in alternative protein sources.
Air Protein – one of a new wave of startups producing proteins via microbes rather than plants or animals – is gearing up to commercialize consumer products featuring a Non GMO whole food ingredient with 80% protein that it claims could blow rivals out...
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.
American ingredients business Rousselot is to reshuffle its segments in a move that places its collagen-based products at the forefront of the firm’s growth and direction.
Costa Rican insect protein supplier CRIC will kickstart its sales next month by exporting half a metric ton of its whole, protein-rich cricket flour to Mexico.
Andean Lupin, a nutritionally-dense legume native to the Andes Mountain region of South America, could be the next big superfood ingredient since quinoa, says Stephen Goldman CEO and founder of Five Sun Foods.
Sixty percent of Chileans were willing to try an empanada filled with insect protein, according to a study by the Pontifical Catholic University of Chile.
The fact that CBD is not a legal ingredient in foods and supplements - at least not yet - did not deter scores of exhibitors at Expo West, who added it to everything from soda to protein bars (absent any claims), with some opting for isolates, but most...
Scientists have pinpointed the compound in rapeseed responsible for its bitter taste, marking an encouraging step towards the creation of palatable rapeseed by-products for human consumption.