More food! For consumers, the world these days resembles a smorgasbord of gastronomic delights ripe for the picking, from low cost airlines shuttling them to wherever the next 'it' country is, to booming urban restaurants fusing everything from Japanese with Chilean to Brazilian with Indonesian. May Springwise contribute to this never-ending fad by pointing out the popularity (in Mexico) of 'cajeta', a flavoured, syrupy sauce made from burnt goat's milk and sugar. Fans pour it over ice cream, on bread, crepes, cookies, fruit, etc. Which has led to cajeta-flavoured candy in the form of lollipops, soft candy and wafers. Two…