Cheese of the future: Consumers open to animal-free alternatives

In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a familiar flavor and texture. Supporters hope that ...

Study uncovers genetic key to overcoming water stress in cucumbers

Waterlogged conditions, a consequence of heavy rainfall or inadequate drainage, disproportionately affect crops with delicate root systems like cucumbers. These conditions not only impede root respiration and plant development ...

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