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CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Like Meat

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  • CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Like Meat

    "Researchers have successfully used CRISPR gene editing technology to create a fungi strain that is highly efficient, more nutritious, and significantly more sustainable than its natural counterpart" showing "a lower environmental footprint regardless of the manufacturing location, reducing greenhouse gas emissions by up to 60% over its life cycle compared to traditional fungal protein production. Furthermore, compared to chicken production in China, the new myoprotein requires 70% less land and reduces the risk of freshwater pollution by 78%."

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