The plant-based food market continues to grow at a rapid pace, as consumers seek healthier, more sustainable, and personalized nutrition. As these demands evolve, plant-based innovation is moving beyond meat mimicry and “one-size-fits-all” products to deliver solutions that target specific health benefits. 

Scientists in Tunisia have sequenced the complete genomes of two iconic durum wheat varieties, Mahmoudi and Chili, opening up what researchers describe as a “treasure trove” of genetic traits that could help future‑proof global wheat production against climate change, drought and disease.

North Carolina A&T researchers are partnering with Lincoln University to study how advanced technologies like drones, sensors, and AI-driven data analysis can improve the yield and nutritional quality of quinoa, a growing “ancient grain” crop. Backed by a nearly $600,000 USDA grant, the project will also explore fertilizer efficiency, profitability for small-scale farmers, and ways to expand quinoa production in the U.S. The research includes farmer workshops and student training opportunities focused on digital agriculture and sustainable farming practices.

The exact origin of bread wheat (Triticum aestivum) is still a mystery, but researchers believe they are edging closer to the source of one of the most important food staples worldwide. Using genetic studies and ancient plant remains, an international team of scientists has narrowed the location and timeline to the Neolithic period (around 8,000 years ago) in Georgia, in the South Caucasus. They present their findings in a paper published in the journal Proceedings of the National Academy of Sciences.