Today’s news

From Waste to Nutrition: Scientists Explore Food Waste as a Future Protein Source

Explores how food waste can be converted into protein using fungal fermentation. Highlights environmental benefits, reduced emissions, and efficient resource use. Discusses challenges in scaling, safety, and public acceptance. Emphasizes a shift toward circular food systems where waste becomes a valuable nutritional resource for sustainable global food production.

View Post

Mold News Mycoprotein Chicken Alternative Protein

View Post

Fungi That Taste Like Chicken: Inside China’s New Mycoprotein Breakthrough

China’s new fungal biotechnology breakthrough is producing mycoprotein that cooks, shreds, and tastes like chicken — signaling a new era for fermentation-based protein.

View Post

Mold News Mycoprotein Fermentation Biotech

View Post

Fungus Feast: The Future of “Chicken” May Be Mold

Engineered fungi may soon transform global protein production. A new gene-edited strain of Fusarium grows faster, uses fewer resources, and produces meat-like protein without animals.

View Post

View Post

Mycoprotein Makeover: How Gene-Edited Fungi Could Feed the Future

CRISPR-edited Fusarium thins its cell wall, boosting mycoprotein yield and digestibility while cutting energy use and emissions—no foreign DNA.

View Post

mold news - Genetically modified fungi taste like meat

View Post

Today’s news

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.

View Post

View Post

Fungal Meat: From Invisible Enemy to a New Player on the Sustainable Table

Could fungi become the future of food? Mycelium-based fungal meat offers a sustainable, protein-rich alternative to animal farming, reshaping how we eat.

View Post

Subscribe