In a new study published in Trends in Biotechnology, researchers used a gene-editing technology called CRISPR to increase a fungus’s production efficiency and cut its production-related environmental impact by as much as 61%—all without adding any foreign DNA. The genetically tweaked fungus tastes like meat and is easier to digest than its naturally occurring counterpart.
Genetically engineered fungi are protein-packed, sustainable, and taste similar to meat
