CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Like Meat
2 days ago
- #Sustainable Food
- #Gene Editing
- #CRISPR
- CRISPR gene editing was used to create a highly efficient, nutritious, and sustainable fungi strain called Fusarium venenatum (FCPD).
- Two genes were modified: chitin synthase (thinner cell walls for better digestibility) and pyruvate decarboxylase (optimized metabolism).
- FCPD requires 44% less sugar, produces protein 88% faster, and has a 60% lower greenhouse gas footprint than traditional fungal protein.
- Compared to chicken production in China, FCPD uses 70% less land and reduces freshwater pollution risk by 78%.
- This breakthrough addresses the environmental impact of animal agriculture, offering a sustainable alternative to meet global food demands.