Food Business Review

The way we organize ourselves to meet our objectives as individuals, families, communities, and countries has evolved. We create organizations to achieve goals that we could not achieve individually. For several organizations, these goals have evolved from a profit generation perspective to a more responsible approach that considers economic growth without putting society and the environment at risk. This awareness of economic, social, and environmental balance has different sources associated with the needs of different stakeholders: Consumers: are increasingly aware of the impact they have on the environment every time they make a purchasing decision. Investors: each day, more and more of them seek to place their capital in sustainable businesses Competitors: sustainability is already a differentiating element for many organizations and will increasingly be an essential element to guarantee their viability Governments: are implementing new regulations in the markets in which the organization operates. Sometimes these requirements can also come from non-governmental organizations. Regardless of the external pressures that an organization may have to adopt practices that promote sustainable development, the company’s own culture, purpose, and values create a favorable environment for adopting best practices. People play a fundamental role in the success of projects and initiatives and the commitment of an organization is directly related to the desire of each of its members to be better citizens and contribute to the achievement of a better future for all. For several years now, companies have adopted sustainable practices. Let us remember that the concept of sustainable development appeared in 1987 with the publication of the Brundtland Report, which warned of the negative environmental impacts that industrialization, population growth, and globalization were generating and proposed a series of solutions to these problems. Starting in 2015

Dessert

Great soft-serve ice cream businesses are built on more than ingredients. They rely on dependable products, smooth operations, reliable equipment, technical know-how and the ability to deliver the same quality experience every time. Bringing all of those elements together has helped Helados Shannon become a trusted partner for foodservice operators across Latin America. From independent ice cream shops and cafés to major retail chains, Helados Shannon supports foodservice operators with premium soft-serve ice cream bases, equipment, training, maintenance and technical expertise. Together, these capabilities help customers streamline operations, maintain consistent quality and expand with confidence. “Our goal is to help businesses serve more consumers without sacrificing the flavor, texture and consistency that define a great soft-serve experience. Every solution we develop is designed to make that possible while simplifying day-to-day operations for our customers,” says Arturo Ramírez, director..

Supplement

Pure Private Label combines top-tier production with a built-in consulting and support layer to empower clients to build market-ready, better-positioned products. Whether they need custom formulations or turnkey private label products, the company delivers industry-leading turnaround times with an experience designed to be both smooth and scalable. That seamless experience is made possible by a dedicated three-person support team each client receives. Account executive carries deep supplement industry expertise, production coordinator manages logistics and administrative assistant handles day-to-day execution. Working behind the scenes, this team offers hands-on guidance around formulation, market fit and product strategy. The team also supports in labeling and compliance, positioning itself as a true strategic partner for brands looking to build efficiently and avoid missteps. “Our job is to take stress off the client’s plate to help them focus on marketing,” says Rush Ricketson, CEO. Typically, a manufacturer’s first point of contact is a sales rep with limited product knowledge and little decision-making authority. A brand might submit a formula only to wait a week or more for a quote, delayed by internal bottlenecks. Every follow-up triggers a new chain of internal requests, resulting in frustration and lost time. Pure Private Label flips that model by empowering its highly skilled, cross-trained account executive professionals to respond directly to client needs. Using proprietary tools and internal systems, they can turn around accurate quotes within 24 hours without requiring managerial approvals. This reduces turnaround times and keeps projects moving faster. Tailored Support for Every Stage of Growth Pure Private Label’s client onboarding process begins by identifying where each client fits within one of its three entry points. This includes new entrepreneurs building from scratch, existing businesses adding a supplement line, or established brands seeking a more capable, responsive manufacturing partner.

Oil and Fat

Texana Brands produces and bottles extra virgin olive oil, elevating it with all-natural infusions for a flavor-driven twist on a timeless pantry staple. It sets itself apart by using fresh ingredients like garlic, jalapeño, onion, mesquite wood and Italian herbs to deliver rich, consistent flavor without chemical additives. Texana’s journey began in Texas, with a commitment to quality that starts on its 150-acre olive ranch. Named after the family’s matriarch, Texana Ramsey Hendrichson, the family-run business takes pride in crafting olive oils with flavors people connect with. In 2011, it took a major step by establishing its own olive harvesting company. This hands-on role gave the team a clear understanding of fruit quality and the specific characteristics of the oils they could source. Over time, this allowed them to hand-select the most suitable extra virgin olive oils, typically mild in profile, to complement their all natural flavor infusions. “Our approach centers on staying directly involved from harvesting to infusion, ensuring the real flavor of each ingredient is preserved,” says Michael Paz, owner. Carefully pairing oil and ingredient leads to well balanced infusion and proven consistency in every bottle. Texana doesn’t use seasoning packets or powders. Each infusion is crafted using the whole ingredient. Garlic, for example, is slow-cooked, pressed for its oil, and then blended with extra virgin olive oil to preserve flavor and freshness. The mesquite oil is made through a cold-smoking process using the wood, delivering depth without the additives commonly found in liquid smoke. Texana’s Italian Herb olive oil is infused with real, unprocessed oregano, known for its powerful health-supporting properties. This adds more benefits to an already flavorful foundation.

Dessert

When Fred Drake decided to improve how hot dogs were loaded into packages, he wasn’t working in a high-tech lab. It began in his garage with an innovative idea to optimize the only known autoloading solution. Forty-five years later, that same spirit of hands-on innovation and customer focus remains the heartbeat of Drake, a company known worldwide for delivering reliable, high-speed food loading solutions tailored to the unique needs of clients and world-class service and support. “In everything we do, from our legacy hot dog collators to the newest robotic integrations, we ask ourselves one thing, ‘What will help our customers the most?’” says Robyn Dean, president. Drake’s Legacy and Path to Growth Continuing this legacy of innovation, Drake evolved through family leadership and strategic mergers. In 2011, it became part of Middleby Corporation, further expanding its reach and capabilities. Consistently, the company’s core commitment has stayed the same—delivering tailor-engineered food loading solutions as a trusted original equipment manufacturer in the food processing industry. Today, Drake’s food processors can be found worldwide, catering to a diverse international market. The core product lineup includes the original high-speed collator-style loader, designed for large customers requiring extremely high throughput and the capability to handle a variety of products. The company also offers a launcher-style loader, which is gentler and well-suited for softer products, alongside a new range of robotic solutions that can be paired with either a centrifugal bowl feeder or the traditional mechanical solutions. While the bowl feeder robotic system requires a large footprint, the collator-robot combination provides a powerful balance of speed and flexibility, capable of maintaining high output in a more compact space. The traditional collator and launcher loaders use a mechanical loading head, while the robotic systems use programmable robotic arms, offering greater flexibility in handling different product orientations and packaging styles.

IN MY OPINION

Confectionery

Reuse in the Food Industry

Janaina Padoveze, Sustainability Manager, Ajinomoto do Brasil

LAST WORD

F&B Distributors

International Expansion and Operational Strategy

Victor Giansante, Director of International Development, Boali

IN FOCUS

Latin America's Ice Cream Market: Evolving Bases for a Diverse Palate

Latin America’s ice cream base sector is shaped by supply efficiency, innovation, and steady market expansion.

Learn more

Advances in Robotic Food Handling Shaping The Future of Food Production

The food and beverage production landscape is profoundly transformed, driven by the relentless pursuit of efficiency, hygiene, and scalability.

Learn more

EDITORIAL

Creating Lasting Value Across The Food Industry

The food industry is evolving quickly as businesses work to meet changing consumer expectations while improving efficiency and building more resilient operations. In this edition of Food Business Review Latin America, we highlight organizations and industry leaders who are finding practical ways to deliver consistent quality while preparing for the future.

Featured in this edition, Helados Shannon, recognized as the Top Ice Cream Bases Manufacturer and Supplier in Latin America 2026, has earned its reputation by helping foodservice operators do more than serve great soft-serve ice cream. The company combines premium ice cream bases with equipment, technical training, maintenance and ongoing support to help customers operate more efficiently without compromising quality. Its ready-to-use formulations, lactose-free and low-sugar options and aseptic packaging address changing consumer preferences while making everyday operations simpler and more consistent. This customer-focused approach has made Helados Shannon a trusted partner for foodservice businesses across Latin America.

This edition also brings valuable perspectives from experienced industry leaders. Jose Raul Guerra, Director of Supply Chain and Pricing Strategy at Mezeh, explains how limited supply chain visibility can disrupt restaurant operations, affect labor planning, increase food safety risks and ultimately shape the customer experience. His article highlights the importance of viewing the supply chain as a connected system rather than a series of separate functions.

Arysson Souza Pires, Operations Director at Sooro Renner, shares how lasting operational excellence comes from bringing people, processes and technology together. He emphasizes continuous improvement, strong collaboration and close partnerships with customers and suppliers as the foundation for building more efficient and adaptable operations.

Together, these stories show that sustainable growth is built on thoughtful leadership, operational discipline and a willingness to keep improving. We invite you to explore this edition and discover the ideas shaping the future of the food industry across Latin America.