Scientists Just Engineered a Fungus That Grows Like a Crop — But Tastes Like Meat

Scientists have created a next-generation strain of edible fungus that grows rapidly, uses far fewer resources, and delivers a naturally meat-like texture — a breakthrough that could reshape the future of sustainable protein.

Using CRISPR, researchers edited Fusarium venenatum, removing just two of its own genes to produce a new strain called FCPD. The result is remarkable: the upgraded fungus produces 88% more protein, requires 44% less sugar to grow, and cuts greenhouse gas emissions by up to 60% compared with the original strain.

The two gene deletions boost both digestibility and metabolic efficiency, allowing the fungus to grow in fermentation tanks without farmland, fertiliser, or livestock. In global environmental models — from coal-reliant regions to countries powered by renewables — FCPD consistently outperformed chicken and its unedited predecessor. In one comparison with intensive chicken farming, it needed 70% less land and caused 78% less water pollution.

Crucially, this is gene editing, not a traditional GMO: no foreign DNA was added, only precise deletions. That distinction may speed regulatory approval and increase public acceptance.

As pressure on the world’s food systems grows, innovations like FCPD offer a glimpse of a future where protein is abundant, scalable, and dramatically cleaner — all while delivering a satisfying, meat-like taste.