Story perspectives

CRISPR-Enhanced Mycoprotein: Sustainable Meat Alternative Emerges

12/8/2025

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Summary

Story summary

Chinese scientists used CRISPR gene editing to enhance Fusarium venenatum for meat-substitute use, without introducing foreign DNA.
The resulting mycoprotein provides a meat-like texture while requiring less land and emitting fewer greenhouse gases than chicken.
The study was published on November 19, 2025, in Trends in Biotechnology amid rising interest in alternatives to traditional meat.
Liu Xiao from Jiangnan University notes a growing demand for sustainable protein sources.

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Story summary

Chinese scientists used CRISPR gene editing to enhance Fusarium venenatum for meat-substitute use, without introducing foreign DNA.
The resulting mycoprotein provides a meat-like texture while requiring less land and emitting fewer greenhouse gases than chicken.
The study was published on November 19, 2025, in Trends in Biotechnology amid rising interest in alternatives to traditional meat.
Liu Xiao from Jiangnan University notes a growing demand for sustainable protein sources.