Chinese scientists have developed a genetically engineered fungus to produce sustainable meat-like-protein more efficiently than chicken. The research uses CRISPR gene-editing tools to modify Fusarium venenatum, a fungus commonly used in meat substitutes. Importantly, no foreign DNA was added.
Meat-like-protein from fungus, also called mycoprotein, already has a lower environmental footprint than traditional animal protein. It requires less land, emits fewer greenhouse gases, and reduces water pollution. Its texture and taste closely mimic meat, making it a popular choice among consumers seeking alternatives to livestock.
The Chinese team reported significant efficiency gains with the modified fungus. Compared to the unmodified strain, it:
- Uses 44% fewer nutrients
- Produces mycoprotein 88% faster
- Reduces global warming potential by up to 61%
- Requires 70% less land than chicken production in China
- Cuts freshwater pollution risk by 78%
“These improvements make the fungus more nutritious while significantly reducing its environmental footprint,” said Liu Xiao, researcher at Jiangnan University and corresponding author of the study.
Global demand for sustainable protein is rising due to climate change, water scarcity, and concerns over animal agriculture. Animal farming uses about 40% of global agricultural land and contributes nearly 14.5% of greenhouse gas emissions. Mycoprotein offers a viable alternative to reduce these impacts.
Lab-grown meat remains controversial because large-scale production may have a higher environmental burden than beef. In contrast, meat-like-protein from F. venenatum shows particular promise. It is already approved for consumption in the U.S., Europe, and Australia. Brands such as Quorn use it to produce fillets, nuggets, and mince.
Traditional mycoprotein production is resource-intensive, requiring large bioreactors and nutrient-rich media. Using CRISPR, the scientists enhanced the fungus’s metabolic pathways to improve protein conversion, nutrient quality, and reduce overall nutrient inputs.
Chinese scientists develop this advanced fungus to provide a scalable, eco-friendly source of meat-like-protein, highlighting the growing potential of microbial alternatives to conventional meat.
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