Gene-edited fungus could turbocharge meat substitutes and slash environmental footprint

A gene-edited fungus used to make mycoprotein grows protein nearly twice as fast with far less sugar after deleting two genes with CRISPR to thin its cell wall; lifecycle analyses across six countries show substantial reductions in climate emissions, land use, and freshwater pollution, plus improved essential amino-acid quality. Regulators and large-scale production hurdles remain before it reaches diners.