A new era for meat production in Latin America

As pressure grows on global food systems to become more sustainable and resilient, Latin America is emerging as a hub for innovation in meat production. Researchers across the region are working to reduce waste, improve efficiency and strengthen food security.

From developing alternatives to plastic packaging and synthetic additives to boosting animal health and local production, a series of initiatives in Mexico, Argentina, Colombia and Puerto Rico highlights a broader shift toward more sustainable protein systems, a transformation that could shape the future of the industry around the world.

After evaluating their antioxidant properties, researchers found that green coffee extract delivered the strongest results. It effectively prevented fat and protein oxidation in pork while preserving key quality attributes such as pH and color. Further testing simulated digestion to assess how these compounds behave in the body. Of 27 identified polyphenols, 12 remained stable, suggesting potential health benefits.¹

“This research represents an innovative approach that combines health, sustainability and the valorization of agro-industrial residues,” the team noted in a press release, highlighting new opportunities for functional, eco-friendly meat products.

The initiative was driven by restaurateur Pablo Rivero who sought to reduce the environmental impact of his operations. “Meat is part of our identity,” he said in a press release. “Argentina has made significant progress in sustainable livestock production, but replacing plastic would help complete the sustainability cycle from farm to table.”²

The project, also led by CONICET researcher Silvina Andrés, is expected to take five months to develop the optimal formulation and evaluate its feasibility. While biodegradable materials exist at the laboratory level, scaling them for industrial use remains a hurdle. 

Researchers are now developing a formulation that could be implemented directly within the restaurant, ensuring food safety and extending shelf life. If successful, the solution could be applied more broadly across the food industry.

“In pig farming, timing is crucial,” said Corina Zambrano, executive vice president of Porkcolombia in a press release. “This laboratory will enable evidence-based decisions, helping farmers and veterinarians respond more effectively to health challenges.”

Starting in the second half of the year, the laboratory will provide the national pig farming industry with a comprehensive service, consisting of seven diagnostic areas, eight support sections and one administrative unit. It will provide precise results with the rapid response times needed on farms for decision-making. Diagnosis plays a central role in evidence-based swine medicine, incorporating experts, data and testing into the decision-making process to achieve better outcomes.³

Beyond immediate farm benefits, the initiative is expected to strengthen Colombia’s position in global pork markets by improving biosecurity and supporting export readiness. The center will also function as a regional think tank, by advancing research, innovation and knowledge-sharing across the sector.

Building skills for a stronger meat industry in Puerto Rico

Meanwhile, in Puerto Rico, a partnership between the U.S. Department of Agriculture (USDA) and the Inter American University of Puerto Rico aims to address a different but equally pressing issue: food security.

The two institutions are establishing the island’s first Meat and Poultry Processing Workforce Training Center, with campuses in Barranquitas and Guayama. Backed by a $950.000 USD federal grant, the four-year program seeks to build a skilled workforce and expand local meat production.

Puerto Rico currently produces less than 15% of the food it consumes, leaving it highly dependent on imports. Local production accounts for just 8,86% of beef, 3,4% of pork and 21% of chicken consumption. 

“This project is not just about training. It’s a pathway to economic opportunity,” said project director Yesenia Rivera-Rivera. “It helps ensure access to fresh, locally produced food while reducing the risk of shortages.” ⁴

The program will train 110 students through a combination of hands-on laboratory experience and online learning, developed in collaboration with industry experts. A dedicated symposium will also bring together stakeholders from academia, agriculture and industry to share knowledge and best practices.

Reimagining meat production for a sustainable future 

Taken together, these initiatives signal more than isolated innovation. They reflect a broader transformation in how Latin America approaches meat production. By linking sustainability with science, and local challenges with global opportunities, the region is building a more resilient and competitive protein sector.

Whether through reducing dependence on imports, cutting plastic waste, improving animal health or turning by-products into high-value ingredients, these efforts point to a common goal of producing more with less impact. 

As these models mature, they are likely to shape not only regional markets, but also global conversations about the future of food.