CRISPR Supercharges a Meatlike Fungus Into a Sustainable Protein Powerhouse

CRISPR Supercharges a Meatlike Fungus Into a Sustainable Protein Powerhouse

Researchers used CRISPR to enhance a naturally meat-like fungus, boosting its digestibility and production efficiency. The modified strain grows faster, uses far fewer resources, and lowers greenhouse gas emissions by up to 60%. It also dramatically outperforms chicken farming in land and water use. The findings highlight a promising path for eco-friendly protein. CRISPR Boosts [...]

CRISPR & Trust: NGT Trailblazer Tropic Weighs in

CRISPR is reshaping agriculture. Can regulation and public trust keep up? In this episode, we talk with Richard Wells, Senior Patent Attorney at Tropic Biosciences, about how gene editing is transforming crops like banana — a sector hit hard by disease and climate change. Wells explains how Tropic uses CRISPR to create resilient, sustainable varieties and what it takes to bring them from lab to field under evolving global regulations. If you’re …

Using CRISPR, researchers boosted a fungus’s yield and cut its footprint by up to 61% with no foreign DNA, creating a meat-like, more digestible protein that offers lower emissions, healthier nutrition and a cleaner path to sustainable food.