News & Analysis on Food & Beverage Development & Technology
A new study reports that “an astonishing majority” of women of childbearing age across eight countries in Latin America do not consume enough choline, a nutrient particularly important for fetal development.
A symbiotic meal consisting of a breakfast cereal made of sorghum BRS 305 associated with a probiotic containing Bifidobacterium longum improves gut health, reduces body weight and reduces uremic toxin serum levels in people with chronic kidney disease...
William Reed – the publisher of award-winning B2B brands including FoodNavigator and NutraIngredients - has acquired a majority stake in agri-food summit organizer Rethink Events.
Luiz Inácio Lula da Silva’s presidential election win in Brazil will make it easier for food and beverage companies to comply with their zero-deforestation commitments, it has been claimed.
With the help of a $7m fundraise, Startup De La Calle is bringing to more Americans nationwide a modern version of the beloved and naturally functional Mexican “street vendor treat” tepache – a probiotic beverage made from fermented organic pineapples...
NEWS IN BRIEF
ADM has acquired Flavor Infusion International, expanding its global reach and capabilities in the high-growth flavor segment.
Chilean firm Benexia has made big strides in moving toward becoming a supplier of chia-based ingredients as opposed to being purely a purveyor of the seed itself.
All beta (β) glucans are not created equal, according to Kerry scientists, who reveal that structural differences in yeast β-glucans may influence health benefits associated with the fibre’s consumption.
How is Unilever ensuring sustainability in sourcing regions? Hanneke Faber, President Foods & Refreshment at Unilever, weighs in.
Probiotic use on the rise as science-backed probiotic strains meet a range of market needs.
Santiago-based food tech company NotCo has raised $235m in a Series D round led by Tiger Global and supported by DFJ Growth Fund, ZOMA Lab, athletes Lewis Hamilton and Roger Federer, and musician and DJ Questlove, taking its cumulative funding to $350m...
US avocado consumption hit record highs at the beginning of 2021, fueled by a recovering economy and continued positive perception of the trendy superfood, reports Rabobank.
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
Chia seed ingredients specialist Benexia has developed a Keto Chia Cake & Muffin Baking Mix that overcomes the dry texture, short shelf life and nutritional deficits typically associated with low-carb baking flours.
Once confined to dietary supplements and herbal teas, botanicals from ashwagandha to ginseng are springing up in a growing number of ready-to-drink beverages and snacks as brands seek to imbue their wares with functionality and an air of sophistication....
Investing in the Future of Food
With digital commerce sales accelerating during the pandemic and expected to climb from $35 billion to more than $250 billion by 2025, Danone North America is reallocating traditional marketing dollars to online in a bid to better drive consumer...
The Kraft Heinz Company’s recently released ‘transformation plan’ detailed the group’s strategy to deliver consistent growth, with top line gains led by its international business. FoodNavigator speaks to International Zone President, Rafa Oliveira, to...
‘Ink’ used to make foods and novel materials by additive manufacturing have been developed by food engineers from modified starch.
A coalition of South American banana growers have warned that the price they receive from European retailers is unsustainable after it emerged Aldi will cut the amount it pays for the fruit next year.
IMCD has acquired 100% of the outstanding shares of Brazilian specialty ingredient distributor, VitaQualy Comércio de Ingredientes LTDA.
From the Mexican bakery delivering cook-it-yourself experiences to nutrition apps advising the healthiest meal plans during quarantine, Latin American start-ups and SMEs are adapting their business models to survive the coronavirus crisis.
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.
Ice cream is a treat for most children, but a startup in Chile is incorporating a strain of probiotics as a healthy supplement in the form of a daily snack.
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.
The Colombian government and food industry have agreed on warning nutrition labels that will become mandatory on unhealthy food and drink products sold in the country.
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.
As Swiss nutrition and health company, Nestlé, plans to gear its strategic development and investment efforts towards Mexico, NutraIngredients-LATAM caught up with a spokesperson from Nestlé about what we can expect to see from its cash injection.
FoodNavigator's weekly round up of new products from around Europe includes the launch of instant Starbucks coffee from Nestlé, a move the company says delivers a convenient premium coffee experience. Elsewhere, health and wellness drives saw the rollout...
Using a patented technology, Brazil's Fibervita transforms co-streams from the cassava processing industry into a multi-functional ingredient that can clean up processed products' ingredient lists, it says.
Demand for food products that are beneficial to emotional health and well-being is strong among Brazilian consumers even across different socio-economic categories, according to Mintel.
Founded in 2007, Sanam has been upcycling the waste leftover after coffee production to create value-added products for food, beverage, and nutraceutical industries.
CONACADO cocoa cooperative: 'This could destroy businesses like ours'
The European Union’s proposed organic regulation will break up organic, Fairtrade, and small-scale farmers’ cooperatives, meaning they will struggle to survive in the global market, says Fairtrade International.
Uruguay’s front-of-pack warning labels enter into force next month (March 1). We look at which products must comply and which are exempt.
Marfrig Global Foods finished 2019 with record returns, posting R$14.2 billion in fourth quarter revenue, a 23.5% increase year-on-year. Adjusted EBITDA for the quarter was R$1.6 billion, up 70.2% from the same period last year.
This year, consumers in Latin America will look to healthy, nostalgic, and indulgent flavors in all food and beverage categories, says taste and nutrition company Kerry.
Scientists are using Chilean quillaja extract to create nano-scale oleogels in plant-based proteins, mimicking the taste and texture of fat in meat and creating a 'juicy' product that, until now, has been "a real challenge", says the Good Food Istitute.
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.
Spanish ingredients supplier Pharmactive Biotech Products has launched an aged black garlic extract designed for functional food applications.
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.
Food industry groups have criticized Mexico's newly approved nutrition label regulation, warning that the US, EU and Switzerland have voiced objections before the World Trade Organization (WTO).
Made from mango seeds and peel that normally go to waste, Manguifer is an insoluble fiber that can partly replace fat and sugar, making processed foods healthier and cheaper, says Genius Foods.
From Brazil's food guidelines - and its advice to avoid 'ultra-processed' foods - to the influence of social media, a number of factors are converging to help make the country's food healthier and nutrition-based, says one expert.
Product and consumer surveys across the island of Ireland have revealed a number of health misperceptions when it comes to gluten-free snacks, according to NGO SafeFood.
Stevia supplier PureCircle has unveiled a new management team following a probe into accounting irregularities that has delayed the publication of its full-year results and prompted a suspension of its shares.
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.
Sustainable Food & Drink Podcast
Millions is wasted on celeb marketing campaigns that could be redirected to help the world’s poorest achieve a living income through blockchain tokens, says Fairchain and the UNDP.
Plant-based meat name, Beyond Meat, and plant-based ingredient and vegetal producer, Roquette, collaborate in formal multi-year pea protein supply agreement.
Mexican food manufacturer Kua Foods, which has a mixed portfolio ranging from healthy smoothie mixes to candy, is following Mexico's nutrition label developments carefully. "We’re not worried, just waiting to see," says its business manager.
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.