Chinese Scientists Develop Gene-Edited Fungus to Replace Chicken Protein

A team of Chinese scientists has used CRISPR gene-editing tools to modify a species of fungus, Fusarium venenatum, which can replace the protein provided by chicken and purportedly even tastes like meat.

This breakthrough was detailed in the article titled Dual enhancement of mycoprotein nutrition and sustainability via CRISPR-mediated metabolic engineering of Fusarium venenatum, published on November 19 in the journal Trends in Biology.

The modified fungus reportedly grows faster and yields more protein while requiring less environmental resources. According to Xiao Liu of Jiangnan University in Wuxi, China, the team deleted two genes that made the fungus's cell walls thick, improving digestibility and protein generation.

The resulting strain, known as FCPD, uses 44 percent less sugar and produces protein 88 percent faster than its unmodified counterpart. Additionally, FCPD is estimated to generate 60 percent less greenhouse gas emissions and require 70 percent less land than chicken farming.

The demand for sustainable protein alternatives is growing, making this development potentially significant for the future of food production, as traditional lab-grown meat options have shown minimal net environmental benefits.

The report emphasizes that consumers' willingness to adopt this new protein source will be crucial for its success.