Green bananas, anyone? Dr. Seuss would be pleased.

 Legumes have long been known for their nitrogen-fixing properties, the process by which nitrogen in the Earth's atmosphere is converted into ammonia or other molecules available to living organisms. 

Oleochemicals, such as fatty acids, will be a vital link in the supply chain as their outstanding functionality and versatility make them ideal to be used in a multitude of applications. In addition, the high reactivity of this acid enables the production of a range of derivatives that can be tailored to meet the needs of a number of end-user industries, which use the formulations to produce the ideal blend of functionality and performance, reports BCC Research.

Recently, a team of scientists successfully developed and tested three new varieties of safflower cultivars with an oleic content of up to 75 percent, which is similar to the level of oleic content found in olive oil. The varieties are also non-genetically modified.

Rising consumer demand for flavor and fragrance products has spurred market players to launch a variety of new and innovative products to better position themselves in the global market for flavors and fragrances.

"Going green," the concept of using renewable, bio-based materials to reduce greenhouse gas emissions that exacerbate global climate change, has hit the road, literally.

A growing global population and limited agricultural land are driving farmers and industry to develop sustainable and productive methods of providing food to feed an estimated nine billion people by 2050.

As California enters the sixth year of its historic drought, a researcher's award to explore water reuse technologies for drinking water supplies comes at a propitious time for the water-starved state.

What does your choice of car color say about you?