In today’s evolving food landscape, balancing nutrition, sustainability, and product innovation is increasingly vital. At CII Foods, we have embraced this challenge by offering Texturized Plant ...

It’s 2026, and restaurants are catching up with the new age. Some restaurants serve foods developed through cell cultivation, ...

Say what you will, but soy is an impressively versatile vegetable. From tofu to tempeh to edamame to soy milk, the legume forms the basis for a range of foods—and it’s packed-with protein, healthy ...

Efforts to unlock the mysteries of proteins, building blocks of life, have earned three scientists the 2024 Nobel Prize in chemistry. The prize goes to David Baker “for computational protein design,” ...

KANSAS CITY — Texture is a key differentiator in today’s food and beverage marketplace. The attribute adds unique sensory ...