FoodNavigator's Snack Size Science brings you the week's top science. This week we look at Israeli research into how whey protein can spontaneously bind omega-3 fatty acids to create transparent nano-vehicles for the health-boosting ingredients.
An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.
As regulatory approval for stevia and its extracts gathers pace in the US, Mark Blumenthal from the American Botanical Council gives his thoughts and inside knowledge on his nominee for ‘herb of the year’.