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 ...

Researchers discover mysterious new beetle species in Guatemala

Together with a Brazilian–German team, Senckenberg researcher Vinicius S. Ferreira has described a new species from the glowworm beetle genus Adendrocera. This group of insects is rare and only documented by very few specimens ...

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