Tofu can be used to create a multitude of dishes. The best part? It won't break the bank. Here's how cookbook author Carleigh Bodrug uses the protein-dense ingredient.

A Toast to Dairy’s Unsung Heroes Every year on June 1, the world comes together to celebrate World Milk Day, an initiative ...

The global maltitol market is poised for strong growth as the food and beverage industry increasingly embraces sugar ...

Want to find the perfect dairy-free veggie burgers for your needs and tastes? We've got you covered with this complete guide!

Chemical engineers at UNSW Sydney have created a plant-based cheese that melts, stretches and browns under the grill like the ...

From campfire-inspired ice cream to yet more high-protein dairy, we look at some of the new products to hit the shelves this ...

In our weekly column, Quick Bites, we round up the latest developments in the alt-protein and sustainable food industry.

T ired of protein powders that upset your stomach or clash with your clean eating goals? Include pea protein powders in your ...

A celiac disease diagnosis can be overwhelming and life-altering. Dietitians share practical tips for managing this condition ...

Developed over three years and tested with 25 protein sources, the new yogurt delivers a great source of plant-based protein.

The market is forecasted to grow from USD 41,903.4 million in 2025 to USD 80,902.4 million by 2035, registering a compound ...

The Swiss food major will leverage its in-house knowhow to drive innovation in alternative proteins. Will this reinvigorate ...