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September 7, 2026

From nutrient to habit: how to formulate functional solutions for everyday life

In a market where more and more products promise well-being, differentiation no longer lies only in adding ...
By Vanesa Marquina,
Head of the Nutrition Division.
August 10, 2026

Ingredient innovation for nutrition with purpose

Imagine a consumer standing in front of the supermarket shelf. Their purchasing decision is no longer based...
By Vanesa Marquina,
Head of the Nutrition Division.
August 6, 2026

What will food and beverage consumers be looking for in 2028?

Anticipating the future of food involves much more than identifying trends. For food and beverage companies...
By Celeste Borra,
Marketing Manager.
July 27, 2026

Five pillars for higher-value innovation in snacks

When choosing a snack, consumers seek to address specific moments of the day: energy, satiety, enjoyment, a...
By Karina Saborido,
Trends and Marketing Analyst.
July 24, 2026

Pasta filata and spreadable cheeses: starch-free functional solutions

In the Latin American dairy industry, pasta filata and spreadable cheeses occupy a strategic position becau...
By Maritza Grisales,
Innovation and Development Manager, Colombia.
July 6, 2026

Emulsifier gels in baked goods: a technical solution to improve quality, texture, and performance

The baking and pastry industry continuously works to improve its products, seeking a balance among sensory ...
By Sofía Guerrissi,
Specialties R&D.
June 29, 2026

What food innovation means in Latin American markets

In Latin America, food innovation is not about copying trends: it is about interpreting and adapting them a...
By Sebastián Saporiti,
Regional Marketing Manager.
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