So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats ...

CHICAGO — Proteins flocculate and float in beverages. Minerals precipitate, forming a layer of sediment. Color emulsions break down, discoloring the neck of a bottle. These are some of the formulation ...

New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients ...

A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers have demonstrated this by creating a hybrid ...

There's nothing like experiencing restaurant-quality food in your own home — and no, we don't mean ordering takeout. You have ...

ANAHEIM, CALIF. — Research to be presented at the Natural Product Expo West trade show on March 10 identifies taste, texture and quality as unmet needs in plant-based meat and dairy alternatives. The ...

Fresh off of his #1 New York Times bestseller, Joshua Weissman: An Unapologetic Cookbook, Joshua Weissman is back with a bold and exciting new cookbook that will take your cooking to an entirely ...

We often talk about flavour as the star of the show, but texture quietly shapes how enjoyable food really feels. That first ...

The ingredient giant discusses why it believes overall quality is set to become increasingly important in the plant-based protein market. The plant-based protein market is in a critical stage where ...