Food

An oil made by fermenting microalgae is touted for health and sustainability—but will people bite?

Droughts, heat, and extreme weather are pushing crops to their limits. The race is on to innovate faster than the Earth warms.

New research finds that chemical synthesis of dietary fats is possible at scale.

Substitutes for palm oil and soy could divert gigatons of CO2 and spare millions of hectares of habitat lost to agriculture