A protein bar that boasts ample amounts of the macronutrient while still being low-calorie — and tasting halfway decent? That’s a miracle. Or… is it not exactly as it seems? That’s the crux of the ...

Protein gelation is a critical phenomenon in food science, serving as the foundation for texture, stability and overall sensory quality in many food products. Through the aggregation and network ...

Snack bars, yogurts, ice cream, even bottled water: it seems like food makers have worked out ways to slip extra protein into just about anything as they seek to capitalize on a growing consumer trend ...

Researchers from Tufts and UMass analyzed a wide range of protein sources to understand how each one’s strengths could fill the gaps left by others, reshaping how we think about what’s possible. A ...

Protein continues to be all the rage in the world of food – everything from popcorn to cookies to pasta are getting added boosts of protein. Research has shown numerous benefits to upping protein ...

A lawsuit alleging that David protein bars misrepresent their calorie and fat content is drawing comparisons to the movie ...