Juçaí's juçara berry sorbet may appeal to health-conscious millennials but it also has a more serious agenda: taking the juçara palm off the endangered list by growing demand for its superfruit berries.
Mexican students are transforming acidic agave waste from tequila production into a nutritious high-fiber flour. “We will create a new product to combat obesity and also have a cleaner Mexico,” they say.
From jabuticaba-flavored yogurt to guacamole mayonnaise, processed food firms are catering to Latin Americans demand for natural, healthy, and authentic foods, according to a survey by ingredient supplier Kerry.
Argentinian start-up The Food Market is an e-commerce platform for local and regional brands, giving producers "an unthinkable growth opportunity" and consumers the chance to buy "honest, transparent" brands.
In addition to being 'on-trend', sprouted quinoa flour can improve the taste, texture and nutritional quality of gluten-free baked goods, according to Argentinean researchers.
Nopal cactus is a native vegetable commonly eaten fresh in Mexico. But it's the high-fiber, high-calcium powder format that has true superfood status, says one Mexican supplier.
From Chobani's new coconut-based range of spoonable and drinkable products to US food tech firm JUST aiming to take its plant-based product, JUST Egg, into China, a lot has happened over the past seven days. Here’s a round-up of the top seven global...
From the stevia specialist PureCircle looking to move beyond sweeteners to Nestlé’s new Institute of Packaging Science and Cargill’s big Asian food system mega-trends to watch, a lot has happened over the past seven days. Here’s a round-up of the top...
Buenos Aires-based Brød – the first Danish bread factory in Argentina – is looking to expand its distribution across the country, and is eying the export potential of neighbors like Uruguay and Paraguay.
From Cargill and DSM teaming up on high-potency sweeteners to China’s booming yogurt market, a lot has happened over the past seven days. Here’s a round-up of the top seven global food and beverage news items to get you updated!
The Colombian Secretary of State for Agriculture and Procurement (SEAB) has approved non-GMO Reb D sweetener derived from the stevia leaf for use as a tabletop sweetener and added to food and beverages.
Regenerative farming is said to enhance crops and make the most of limited land resources while reducing the use of chemicals. In the third part of this series we look at how this translates into cacao production, and other crops.
DuPont Nutrition & Health was recognized for its new generation of clean-label, stable low-pH carrageenan, a hydrocolloid that is enjoying increased demand across Latin America.
There was a lot of innovation on show at the recent Fi South America event in Sao Paulo. FoodNavigator-LATAM caught up with hydrocolloids supplier CP Kelco to find out how their ingredients can provide solutions to some of the region’s big trends.
From clean label to sugar and sodium reduction, a few trends resonated throughout the 2018 Fi South America expo in Sao Paulo. Here’s our take on what’s hot…
Increased interest in functional foods and beverages across Central and South America is helping to drive Naturex’s sales of its health and wellness ingredients, as well as its natural colors and preservatives.
From Starbucks entry to the kombucha category to Kerry’s CEO on staying ahead of the key industry trends, and the rising demand for organic food in Thailand and Cambodia, here’s a round-up of the top seven global food and beverage news items from the...
For companies with limited R&D budgets or for those seeking some external help to speed up a developmental pipeline, Ingredion has launched a free to access virtual lab, and it’s coming soon to formulators across Latin America.
Brazil is well-positioned to respond to increasing demands for sustainable plant protein through expanding its sunflower production within current soybean chains, say researchers.
Orange-yellow pigments from cactus pear (Opuntia megacantha) may offer a water-soluble natural alternative for use in food products, says a new study from researchers in Argentina and Colombia.
From Danone’s plan to bring exotic fermented foods to the yogurt aisle to the implications of ConAgra’s acquisition of Pinnacle Foods, here’s a round-up of the top seven global food and beverage news items from the past seven days.
DuPont’s new POWERBake 8000 fungal xylanases can help bakers across South America achieve a more efficient and stable baking process and improve volumes in the final product.
Gluten-free and lactose-free are two of the leading growth categories in the evolving free-from category in Brazil, with ‘free-from’ also tipped as the most promising trend across the whole region, according to Euromonitor International.
Yogurt sections in grocery stores across LATAM are growing as consumer demand for the products increase. In response, brands are innovating with on-the-go and high protein versions increasingly in demand.
When it comes to sugar, fat and salt reduction, Latin America can learn a lot from Europe and the US as most of the complex, technical aspects have already been refined, says a formulation expert.
Protein is hot, and nowhere more so than in Latin America, where the percentage of high protein new product launches per year is almost double the global average.
Synergy Flavors continues its global expansion with a new broker partnership with DCA FoodTech in Mexico City, giving the company an “ideal entry strategy” for Mexico and beyond.
Milwaukee, Wisconsin-based Sensient Technologies completed its acquisition of the natural color business of Lima, Peru-based GlobeNatural. The new entity will operate as Sensient Natural Colors Peru S.A.C.
Brazil must shift its organic strengths towards secondary production, the animal sector and functional ingredients if it wants to secure a brighter future, says the executive director of Organics Brasil.
