Quinoa meets AI: New climate-resilient varieties for the Peruvian highlands

Breeding success: Three new quinoa varieties adapted to the extreme climate of the Altiplano secure food and income for small farmers

30-Jun-2025 - Artificial intelligence makes it possible: three new quinoa varieties specially adapted to the extreme climate of the Peruvian highlands are the result of an extensive research project by the Universidad Nacional del Altiplano (UNAP) in Peru, the University of Hohenheim in Stuttgart and the plant ...

Living libraries could save our food

03-Jun-2025 - University of Hawaiʻi scientists are among a team of researchers who have discovered an innovative way to help adaptfoodcrops around the world to Earth’s rapidly changing climate. A new study published inNature Climate Changereveals how plant genebanks, home to millions of genetically ...

Germinated flours in breadmaking: Striking a balance between nutrition and quality

28-May-2025 - A recent study explores the potential of germinated flours as functional ingredients in breadmaking, highlighting both their nutritional benefits and their technological challenges. The growing demand for healthierfoodshas inspired the scientific community to reexamine traditional ingredients ...

Controlling the flower architecture of barley

New ways to increase yields: researchers identify key to more grains

05-May-2025 - How the flowering of grasses - including barley - looks is controlled by "meristems", which are home to the stem cells of the plants. Biologists at Heinrich Heine University Düsseldorf (HHU) have now identified a specific peptide and the associated receptor that determine the growth of ...

Colored wheat breads in a baking marathon

Researchers test colored wheat breads in a baking marathon

29-Apr-2025 - Production of the test breads, professional aroma and quality tasting and press conference / Backstube BeckaBeck, Unter Lau 3, 72587 Römerstein Colored wheat for a healthier diet with bread: White and purple wheats are hardly established in Germany, but can help to make wholemeal bread more ...

Crops: Gene switch makes sweet sorghum salt-tolerant

KIT researchers clarify sugar accumulation in sorghum millet under salty conditions: SWEET13 gene directs sucrose into the grains

23-Apr-2025 - Sorghum is regarded as the crop of the future: it builds up a particularly large amount of biomass and thrives even under harsh conditions. Certain varieties even produce more sugar on salty soils. As part of an international team, researchers from the Karlsruhe Institute of Technology (KIT) have ...

From beer to medicine: How hops become more resistant to spider mites

DBU supports Bavarian research project

23-Apr-2025 - When the brewing industry celebrates "German Beer Day" on April 23rd, as it does every year, its main aim is to commemorate the medieval Bavarian state ordinance of 1516 - and thus the Purity Law. At that time, it was all about hops as well as barley and water. Germany is one of the world's two ...

From pea to active pharmaceutical ingredient: OrbiFarm revolutionizes global food and drug production

New Veganz Group subsidiary with 40 million valuation - investor entry expected in Q2/2025

16-Apr-2025 - Veganz Group AG founded OrbiFarm GmbH on April 10, 2025 in order to leverage hidden reserves within the company. The purpose of the company is the research, development, patenting, production, distribution and licensing of indoor farming technologies. The focus is on the cultivation of protein ...

New sources of protein: oats as a sustainable alternative

11-Apr-2025 - Oats are rich in protein, but have hardly been used as a source of protein to date. Its processing is technically challenging. A research team at Anhalt University of Applied Sciences is investigating how oat protein can be better utilized. Background: Why oat protein? Drinks, yoghurt, cheese and ...

Value-added pancakes

WSU using science to improve nutrition of breakfast staple

06-Feb-2025 - Typical breakfast pancakes are soft, fluffy and delicious but, sadly, not terribly healthy.Foodscientists at Washington State University are working to change that by boosting the popular morning favorite’s nutritional value while enhancing its taste and texture.“Generally, pancakes are made ...