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 “We came to revolutionize this outdated, animal meat market," says its founder.
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...
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.
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.
Benni Alimentos has launched a soluble cashew nut milk powder that has a two-year shelf life, making plant-based milk alternatives more practical, it says.
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.
Nutrient-packed fresh spirulina has a neutral taste, creamy texture and is ideal for modern Mexicans to get the nutrients they are not finding in processed food, says supplier Spirulina Viva.
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...
Through a diverse portfolio of products, ranging from commodity-style basics to premium products, Grupo Lala ensures it appeals to Mexico's diverse population. 'We want to be the number one leader in dairy R&D and product development,'...
DuPont is making its range of fermentation cultures for plant-based dairy alternatives, such as soy and coconut milk, available to manufacturers in South America.
Bezos Expeditions and ethical investment firm The Craftory will give Chilean plant-based start-up The Not Company US$30 million. “NotCo has the energy and capabilities to topple the traditional food production giants,” says The Craftory.
Demand for plant-based products in Mexico is small but growing fast, according to supplier DuPont, as it shows customers how to incorporate soy into traditional Mexican dishes at Carne y Lacteos in Monterrey.
Brazilians are hungry for meat-free foods with the taste and texture of meat - and quinoa patties won't cut it anymore, says the Good Food Institute (GFI). It shares advice for new product development and marketing strategies for plant-based products.