This engineered fungus cuts emissions and tastes like meat

ScienceDaily
Nov 21, 2025, 8:57 am112 ptsTrending
Scientists used CRISPR to boost the efficiency and digestibility of a fungus already known for its meatlike qualities. The modified strain grows protein far more quickly and with much less sugar while producing substantially fewer emissions. It also outperforms chicken farming in land use and water impact.

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