The Future of Meat? Gene-Edited Fungus Offers a Protein-Packed, Sustainable, and Meat-Like Alternative
Researchers used CRISPR to edit the fungus Fusarium venenatum—without adding foreign DNA—creating a new strain, FCPD. This fungus is thinner-walled for better digestion and re-wired metabolically, using 44% less sugar and producing protein 88% faster. Its production cuts greenhouse gas emissions by up to 61% and requires drastically less land and water than chicken.
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