Genetics

It’s a fact - humans love sugar. For those of us who also like to watch our calories, sugar substitutes can help.

Some zero-calorie or low-calorie sweeteners have attracted bad reputations for containing unnatural ingredients. But there are also natural sweeteners derived from plants, like stevia.

In recent years, hummus has become a pop culture food phenomenon, drawing praises from dieticians for the health benefits and chefs for the flavor.

However, the core ingredient, the chickpea, has had its production threatened.

Yams are a staple food in West Africa, which produces over 90% of the world’s yams each year. Yams play a key role in the food security, economic income, and traditional culture for the region.

The United States Department of Agriculture identifies a group of “big eight” foods that causes 90% of food allergies. Among these foods are wheat and peanuts.

Food allergies are a big problem. About 7% of children and 2% of adults in the U.S. suffer from some kind of food allergy. These allergies cost a whopping $25 billion in health care each year. Then there’s the time lost at school or work. And there’s the risk of serious complications, even death.

Have you ever wondered what type of plant is actually used to make vegetable oil?

Rice is one of the most important global cereal crops. More than half of the world’s population depend on rice as their primary source of energy from food.

Earth is getting hotter. Huge amounts of greenhouse gases are warming the planet and altering the climate. Heat waves are harsher. Droughts are longer. And some diseases and pests are stronger than ever.

Roots play a vital role in crop plants. They take up water and nutrients for the plant and keep it help firmly in the ground. But not all roots are the same.

Sorghum, a common food item in regions of Africa and Asia, has one missing puzzle piece. The missing piece? Protein digestibility, which researchers in the Department of Agronomy at Kansas State University are trying to find.