A significant amount of the milk used in a popular cooking cheese can be substituted with plants, all while maintaining its taste and texture. Researchers from the University of Copenhagen have demonstrated this by creating a hybrid version of paneer, a popular South Asian cheese, with twenty-five percent pea protein. The result is a solid step towards more sustainable dairy products with nutritional benefits.

New active ingredients such as antibodies are usually tested individually in laboratory animals. Researchers at UZH have now developed a technology that can be used to test around 25 antibodies simultaneously in a single mouse. This should not only speed up the research and development pipeline for new drugs, but also hugely reduce the number of laboratory animals required.

A new study led by King Abdullah University of Science and Technology (KAUST) Professor Qiaoqiang Gan and in collaboration with King Abdulaziz City for Science and Technology (KACST) shows how nanomaterials can significantly reduce the carbon emissions of LED (light emitting diode) streetlights. Gan and his colleagues estimate that by adopting this technology, the United States alone can reduce carbon dioxide emissions by more than one million metric tons.