The microscopic fungi that are edible have been on the radar of sustainable food for decades, but always with doubts about their texture, price, and social acceptance.
Genetic editing with CRISPR is beginning to clear the way and suggests something that a few years ago seemed like science fiction: a more nutritious fungal protein, cheaper to produce and much more similar to meat.
The optimized fungus at Jiangnan University
A team from Jiangnan University (China) managed to transform the edible fungus Fusarium venenatum, the base of products like Quorn, by editing only two genes. They did not add external DNA: they simply turned off functions.
The new lineage, named FCPD, produced 88% more protein while consuming 44% less nutrients. This improvement in the input/output ratio is key for a modern food system that seeks to compete in price with meat.
The mutations affected two fundamental processes:
- More efficient growth, reducing the need for sugar.
- Less chitin in cell walls, which thins the cells and facilitates human digestion.
Texture closer to meat
Texture has historically been the Achilles’ heel of plant-based alternatives. In a second study, researchers evaluated the palatability of CRISPR-modified F. venenatum variants.
The FCPD strain showed a texture very similar to chicken breast: more resilience, greater cohesion, and a uniform mouthfeel. The advancement comes from a slight increase in fat content, which softens the bite and eliminates the “spongy” touch typical of some mycoproteins.
The analysis included practical tests: a volunteer chewed several samples, and the researchers measured the resulting texture in the laboratory. Mundane science, but effective.
Climatic and cultural context
International pressure to reduce the climate footprint of beef creates a favorable scenario for alternative proteins. Legumes remain the most sustainable and cheapest option, but not everyone wants to consume them daily.
Mycoprotein offers a “cultural bridge”: it tastes and behaves in the kitchen more like meat, facilitating the transition to low-animal-protein diets.
Comparative environmental impact
The study revealed that the FCPD strain does not surpass plant proteins in sustainability, but it does significantly reduce the impact compared to traditional fungi, chicken meat, and cultivated meat:
- 70% less land use than chicken production in China.
- 78% less risk of freshwater pollution.
This is relevant because chicken is already one of the meats with the lowest climate footprint. If an edited fungus can surpass it, an interesting intermediate space opens up: products more “meaty” than legumes but with a much lower environmental impact than livestock.
Regulation and public perception
Experts point out that such large improvements are almost impossible with classical genetics. CRISPR allows for surgical precision, with fast and controlled results.
The obvious hurdle is public perception: the word “genetically modified” still generates rejection. However, many regulators differentiate genetic editing that does not introduce external DNA from conventional GMOs.
A key precedent occurred in 2016 when the United States allowed the commercialization of a CRISPR-edited mushroom without additional review, as it did not contain foreign DNA. This could facilitate the acceptance of fungi intended for mycoprotein if they meet strict food safety standards.
The development of CRISPR-optimized fungi offers a realistic path to expanding the protein supply with a lower ecological footprint. It will not solve the climate crisis on its own, but it can contribute to a more diverse, resilient, and accessible food system.
Improvements in efficiency reduce costs and make products accessible to more people, while research into new flavors and textures breaks down cultural barriers. In parallel, public policies can accelerate this transition.
A future in which part of the world’s protein comes from genetically edited fungi is no longer science fiction: it is a discreet but powerful tool to reduce the impact of our diet without giving up the pleasure of eating.
