"Lab-Grown Mold: The Surprising New Meat Replacement"

Chef-turned-bioengineer Vayu Hill-Maini and colleagues are using genetic engineering to unlock the potential of fungi as a source of innovative foods, such as meat substitutes and nutritious proteins. By modifying the genes of the multicellular fungus Aspergillus oryzae, they have enhanced its production of heme and ergothioneine, resulting in a meat-like texture and cardiovascular health benefits. Their work showcases the potential of engineered fungi as easy-to-grow protein sources, offering a promising avenue for biomanufacturing and addressing challenges in the food industry.