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Making 'stressed' potatoes more climate-resilient

Heat, dry spells and flooding—the whole of nature is under stress, and potatoes are no exception. As a food staple, there is particular interest in getting potatoes fit for the new climate reality. As part of the EU's four-year ...

Lab-cultured plant yogurt rivals dairy creaminess

Food engineers have harnessed the power of lupins (legumes) to create a yogurt that rivals dairy in taste and texture while delivering more nutrition than typical plant-based yogurts.

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Plants save energy when absorbing potassium, study shows

Plants can extract even the smallest traces of the important nutrient potassium from the soil. A team led by Würzburg biophysicist Rainer Hedrich describes how they achieve this in Nature Communications.