A team from the University of Illinois has engineered potato to be more resilient to global warming, showing 30% increases in tuber mass under heatwave conditions.

Four studies released from 2019 to 2023 by the University of Illinois show that on average, 67% of nitrogen found in corn comes from sources occurring in the soil. Researchers labeled nitrogen fertilizers applied with N15 to identify naturally occurring nitrogen vs. synthetic nitrogen.

A new study led by researchers at the University of Florida predicts that the supply chains for two of American’s most popular plant-based foods — French fries and pasta sauce — are surprisingly resilient to climate change.

Consuming potato puree during prolonged exercise works just as well as a commercial carbohydrate gel in sustaining blood glucose levels and boosting performance in trained athletes, scientists report.