Researchers have found that using the gene-editing tool CRISPR can enhance the properties of Fusarium venenatum, a fungus commonly used as a source of mycoprotein for plant-based meat products. By removing two genes and modifying its metabolism, the engineered fungus produced protein more quickly and with fewer resources, significantly reducing its environmental footprint compared to conventional production methods. This research offers a more sustainable and efficient option for meeting the growing demand for protein in the food industry.

The modified fungus used 44% less sugar to produce the same amount of protein as the original strain and did so 88% more quickly. By lowering the environmental impacts of production and requiring less land and water than traditional protein sources like chicken, the engineered fungus offers a promising solution for improving the sustainability of food production. The study's authors believe that gene-editing technologies can play a crucial role in creating more nutritious and environmentally friendly food options.