Genetic modification improves environmental credentials of ‘particularly promising’ substitute that outperforms poultry, study finds.

Chinese scientists have genetically modified a fungus commonly used in the production of meat substitutes to make it an even more environmentally friendly source of protein than chicken – one of the farmed animals that has the least impact on the environment. The team used CRISPR-based gene editing to modify Fusarium venenatum, improving its production efficiency and reducing its environmental impact without introducing foreign DNA, according to a paper published in the peer-reviewed Trends in…

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