Amidst the rise of health-conscious consumers, the food industry has unveiled a new superfood that gives stiff competition to former staples of the wellness community – kale and spirulina. All the ...

By integrating experimental evidence across freshwater and marine systems, the study emphasizes that algae–microplastic interactions are not uniformly harmful but context-dependent, offering ...

This article originally appeared on Undark. As a teenager growing up in Nigeria, Helen Onyeaka was obsessed with microorganisms. The tiny lifeforms, which include bacteria and yeast, can be grown ...

Do dishes made of algae or insects have a chance of finding a place on our tables as alternative protein food (APF) choices? Why are some consumers open to this change, while others remain cautious?