Scientists gene-edit fungus into protein packed, meat-like food using 70% less land

Forget lab-grown burgers. A new genetically tweaked fungus is here, and it s expected to shape the future of sustainable food. Researchers in China have unveiled a modified fungus that not only tastes like meat but also cuts production environmental impact by 61 percent. The Jiangnan University team in Wuxi, China, announced the development on November 19, which relies on CRISPR gene-editing technology.

In this work, the gene-editing of Fusarium venenatum — a common mycoprotein source — was achieved without introducing any foreign DNA. The result is a super-fungus strain, dubbed FCPD, that’s easier to digest and far more efficient to produce. There is a popular demand for better and more sustainable protein for food. We successfully made a fungus not only more nutritious but also more environmentally friendly by tweaking its genes, said Xiao Liu, corresponding author.

A sustainable meat alternative The rapid increase in the global population, projected to reach 9.8 billion by 2050, is driving a surge in interest in sustainable and ethical food production methods. Moreover, animal agriculture takes a heavy toll on the planet.

It acts as a carbon source, generating about 14 percent of global greenhouse gas emissions. Livestock farming also demands vast tracts of land and immense amounts of freshwater, resources increasingly strained by climate change. Microbial proteins derived from sources like yeast and fungi have emerged as sustainable alternatives. Fusarium venenatum is already notable for its meat-like natural texture and flavor.

Food use of this fungus has been approved in major nations like the UK, China, and the US. Until this development, its thick cell walls posed a digestive challenge, and its production required intensive resources. The research team tackled these hurdles by using CRISPR to snip out two specific genes. Gene-edited fungus cuts emissions The fungus was specifically edited by deleting a gene linked to chitin synthase, resulting in reduced cell wall thickness.

It made the protein inside the cell easier for humans to digest compared to the naturally occurring fungus. Removing another gene, pyruvate decarboxylase, fine-tuned the fungus’s metabolism. This gene removal enabled the production of a protein that required less nutrient input. The numbers are compelling.

Compared to the original strain, FCPD required 44 percent less sugar to produce the same amount of protein, and it achieved this production 88 percent faster. A lot of people thought growing mycoprotein was more sustainable, but no one had really considered how to reduce the environmental impact of the entire production process, especially when compared to other alternative protein products, said Xiaohui Wu, first author.

Furthermore, simulations showed FCPD production significantly lowered greenhouse gas emissions — up to 60% less over its life cycle. Notably, this held globally, whether produced in Finland, a renewable-heavy country, or in China, a coal-dependent country. The fungi meat mycoprotein requires 70 per cent less land than raising chickens in China. It could also reduce the risk of freshwater pollution by 78 per cent.

According to Liu, gene-edited foods can meet growing food demands without the environmental costs of conventional farming. Overall, the fungi-based meat could help advance a more sustainable, food-secure future if adopted at a larger scale. The study findings were reported in the journal Trends in Biotechnology on November 19.