Taking a spoonful of yogurt and discovering it’s been fermented by ants, not bacteria, might sound unbelievable. A team of ...

Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and ...

Ahead of what's likely to be the world's largest initial public offering, China's Ant Group Co Ltd is asking lead bankers to personally sign confidentiality pacts and pressing some investors to ...

For many they are simply a pest, but for Singaporean entrepreneur John Ye his personal interest in the humble ant prompted him to launch a business selling insects that he believes have a lot to offer ...

Scientists revived a forgotten Balkan recipe where live forest ants and their microbes naturally turn warm milk into yogurt.

Scientists studying the clonal raider ant have now discovered how this works: each neuron activates one odor gene while ...

Overloaded leafcutter ants develop “blind spots” that slow their movement - showing how nature’s most efficient workers hit sensory limits.

Scientists at the Smithsonian Tropical Research Institute (STRI) in Panama discovered that carrying oversized loads limits the ability to perceive the trail in leafcutter ants, akin to blind spots whi ...

Researchers revived a Balkan yogurt tradition using live ants, whose microbes and enzymes ferment milk. The study highlights ...

The yogurt tasted “slightly tangy, herbaceous” and had “flavors of grass-fed fat,” according to the research team.

Yogurt is usually thought of as a simple food made with just two types of bacteria. But a team of researchers has ...

Scientists recreated a formula involving ants and milk that is used in Bulgarian villages to yield yogurt with an herbaceous ...