Snacks

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Mexico blue: Researchers develop antioxidant-rich maize dough

By Kacey Culliney

Mexico's National Institute for Forest, Agriculture and Livestock Research (INIFAP) has developed a blue dough from native maize varieties that it says contains up to twice the amount of antioxidants than traditional maize dough.

© Getty Images / rodrigobark

Cracking the baru nut market

By Sorrel Moseley-Williams

Possessing an enviable array of nutrients, an exotic Brazilian heritage and the ‘superfood’ moniker, the relatively unknown baru nut’s future looks promising.

© Getty Images / unpict

Misty Cream: Capturing Colombian taste buds with liquid nitrogen

By Sorrel Moseley-Williams

From selling ice-cream out of a tiny food cart on a Bogotá corner to clinching 15 franchises including retail store fronts in Colombia’s largest cities in just 18 months, Misty Cream has captured sweet-toothed Colombians’ taste buds with artisan ice-cream....