Gene-Edited Fungus Could Become a Low-Cost, Eco-Friendly Alternative to Chicken, Researchers Say

Chinese researchers have used precise gene editing to boost the protein output and digestibility of the fungus Fusarium venenatum, producing a mycoprotein they say could be a cheaper and more sustainable substitute for chicken.

Why This Matters

Livestock farming is estimated to account for about 14% of global greenhouse gas emissions and consumes large areas of land and vast amounts of fresh water. Proteins grown from yeast and fungi are promising alternatives, but turning them into palatable, cost-effective food products has been challenging.

What the Team Did

The researchers edited the Fusarium venenatum genome using CRISPR to remove two genes linked to enzyme activity, deliberately avoiding the introduction of any foreign DNA. One edit thinned the fungal cell wall so more protein could be packed into each cell; the other reworked metabolism so the fungus needed fewer nutrients to synthesise protein.

Key Results

The modified strain, named FCPD, required 44% less sugar to produce the same amount of protein as the original strain and reached that output 88% faster, according to a study published in Trends in Biotechnology. In computer models simulating production across six countries with different energy systems, FCPD myoprotein—when compared with chicken production in China—used 70% less land and reduced the risk of freshwater pollution by 78%.

"There is a popular demand for better and more sustainable protein for food," said Xiao Liu of Jiangnan University. "We successfully made a fungus not only more nutritious but also more environmentally friendly by tweaking its genes."

Implications and Next Steps

The study authors note that the genome edits were performed with CRISPR and emphasize the need for further safety validation and supportive policy frameworks to advance CRISPR applications in cell agriculture and alternative-protein industries. They suggest the approach could potentially be adapted to other microbial protein production systems.

Regulatory Context: Fusarium-derived mycoprotein is already approved for food use in countries including the US, UK and China, though scaling production economically and sustainably remains a hurdle.

Conclusion: The FCPD strain appears to offer meaningful gains in resource efficiency and could reduce environmental impacts compared with conventional poultry, but real-world validation, regulatory review, and consumer acceptance will determine whether it reaches supermarket shelves.