News

Alternative protein research exploring using peas to make sustainable plant-based cheese has received funding from Innovate UK to develop commercial processes for new products.

If global temperatures increase by 1 degree Celcius or more, each year billions of people will be exposed to intolerable heat and humidity, reports a new study.

A long-term lizard study has illustrated how natural selection varies over time, with survival advantages changing year-on-year, leading to variation canceling itself out over time.

Research into a series of footprints discovered in White Sands National Park has provided further evidence on the timeline of human activity in the Americas.

New research from the University of Oxford has identified that simply reducing antibiotic use in animal feed is not enough to combat antibiotic resistance.

A new study finds that the lack of metabolic responses to salinity may explain why some freshwater insects often struggle in higher salinity, while other freshwater invertebrates (like mollusks and crustaceans) thrive.

New research has investigated how soil microorganisms cope with plant-derived toxins, focusing on the tomato plant.

Salt licorice is a popular candy in Scandinavia that contains ammonium chloride, which may be the sixth kind of taste alongside sweet, salty, sour, bitter and umami.

Trees including oak and poplar will emit more isoprene – a compound that worsens air pollution – as global temperatures rise, reports new research.

A new study published by a University of New Mexico scientist with colleagues from across the U.S. warns that water from many wells and community water systems contains unsafe levels of toxic contaminants, exposing millions to health risks.