Jiangnan University researchers use CRISPR to edit Fusarium venenatum fungus, creating protein-rich meat alternative that produces 88% faster, uses 44% less sugar, cuts emissions 60%, and reduces land use 70% versus chicken.

CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Like Meat

November 26, 2025 Researchers used CRISPR to enhance a naturally meat-like fungus. A picture of Fusarium venenatum. Photo Source: Xiao Liu Researchers have successfully used CRISPR gene editing technology to create a fungi strain that is highly efficient, more nutritious, and significantly more sustainable than its natural counterpart. The fungus Fusarium venenatum already stands out for its meat-like flavor and texture, leading to its approval for food use in several countries. This breakthroug...