In this study, scientists used gene editing to improve a fungus that already has a meatlike texture and flavor. The engineered strain grows protein faster and uses far less sugar, which lowers the emissions tied to production and reduces pressure on farmland and freshwater. These technical gains matter because they change the trade-offs people face when choosing sustainable foods that still meet taste and nutritional needs.
This work raises deeper questions about how we redesign food at scale. Will novel proteins reach kitchens and cafeterias equitably? What rules and testing ensure safety while allowing beneficial innovation? Follow the link to see how these advances could shape opportunities for healthier, more inclusive food systems and what that might mean for future diets and communities.
Scientists used CRISPR to boost the efficiency and digestibility of a fungus already known for its meatlike qualities. The modified strain grows protein far more quickly and with much less sugar while producing substantially fewer emissions. It also outperforms chicken farming in land use and water impact.
