Using Genetically Modified Fungus as an Alternative to Meat
Benjamin Pruss
BIOL-2110-001 GENETICS
Professor Guy F. Barbato
November 23rd, 2025
A study published on November 19th focuses on a group of scientists who used CRISPR to genetically modify a fungus to produce protein more efficiently while also being more environmentally friendly. This fungus, known as Fusarium venenatum, also referred to as Quorn, is being explored as a potential alternative source of protein or a meat substitute.
Fusarium venenatum is a popular alternative to meat due to its similar taste and texture. However, it is not the best source of protein due to its thick cell walls, which aren't easily digested, and it is not the easiest to grow. The researchers wanted to make the fungus easier to digest and grow. The new genetically-modified F. venenatum had thinner cell walls, which made it easier to digest, and also reduced the amount of nutrients required to produce protein. "Gene-edited foods like this can meet growing food demands without the environmental costs of conventional farming," said one of the authors of the study, Xiao Liu of Jiangnan University in Wuxi, China. They found that the production of the GMO required significantly less land and produced less pollution than chicken production. Although they didn't comment on the cost of producing the fungus, it is certainly more environmentally friendly than previously.
The rise in modifying food to become meat replacements has been fascinating lately! It is known that livestock contributes to greenhouse gases and climate change, so seeing that more and more meat alternatives are coming out can be helpful for those who can't commit to a vegetarian or vegan lifestyle.
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