Do you like meat? Well, we might taste its flavor in other foods… I know this sounds a bit weird, but a group of scientists from the University of Jiangnan (China) has created a new type of fungus that could change the way we eat meat. This fungus, called FCPD, tastes and feels like chicken but does not come from animals. It also uses far less land, water, and energy than traditional livestock farming.
It’s estimated that the global population will reach almost 9.8 billion people by 2050, so producing enough food for everybody will become a challenge. Currently, meat production uses about 40% of agricultural land and generates 14–15% of global greenhouse gas emissions. So, let’s talk a bit more about this issue that we might not be aware of how important it is.
A special fungus
The fungus behind the FCPD is the Fusarium venenatum, the same species used in microprotein products like Quorn. This product is popular for its flavor similar to meat and it’s safely consumed in places like the United States, the European Union and China.
However, regular Fusarium venenatum has some limitations:
- Its thick cell walls make some of its nutrients harder for the body to absorb.
- Growing it in large amounts requires a lot of sugar and energy.
Gene editing to improve fungus protein
Using CRISPR-Cas9, the researchers edited two genes in the fungus, but they did not add any DNA from other species—they only removed two of its own genes.
The first gene they removed controls the production of chitin, a part of the cell wall. By removing it, the cell walls became thinner, making the protein easier to digest.
The second gene affects how the fungus processes sugar. Removing it encouraged the fungus to turn more sugar into protein more efficiently.
And the result was… a fungus that is more nutritious, faster to produce, and better for the environment!
Production and nutritional benefits
According to Xiao Liu, the corresponding author at University of Jiangnan, the FCPD fungus produces the same amount of protein using 44% less sugar and about half the time than the original strain.
In addition, it has a higher essential amino acid index, which means the quality of its protein is closer to that of real meat. In simple terms: it tastes like meat, is healthier, and grows faster.
Environmental advantages
Researchers analyzed the entire production process, from the spores in the lab to a finished product, and they found big environmental benefits:
- Greenhouse gas reductions: FCPD reduced emissions by 4% to over 60%, depending on the country’s energy mix.
- Land use: The fungus needs about 70% less land than raising chicken.
- Water pollution: It reduces freshwater pollution by around 78%, because there’s no manure runoff or crops grown for animal feed.
This means FCPD could help produce meat-like protein without harming the planet as much as traditional livestock farming.
How the FCPD could change meat production
The FCPD is grown in large steel tanks using sugar and nutrients instead of raising animals on farms. This method produces protein with meat-like taste and texture while avoiding the environmental downsides of animal farming.
Currently, the technology is at level five, which means it has been validated at a pilot industrial scale. It is beyond the lab stage but still needs safety testing, regulatory approvals, and product development before it could appear in supermarkets as nuggets or burgers.
Consumer acceptance of gene-edited foods
Customers’ acceptance will be key. Surveys in China and other countries show that many people see gene-edited foods more positively than traditional genetically modified foods, especially when no foreign DNA is added and clear environmental or health benefits are explained.
Still, concerns remain about safety, labeling, and control over food systems. So, clear and transparent communication will be essential.
Limitations and considerations
Even though the FCPD is more sustainable than chicken, it’s not perfect. It still requires sugar and electricity to grow, and if these come from deforested land or fossil fuels, some of the environmental gains are reduced.
Experts also pointed out that reducing food waste, eating more plant-based foods, and decarbonizing electricity remain important. FCPD is one solution among many needed to make meat production more climate-friendly.
So…
While it is not yet available in supermarkets, it shows how science can make meat production more sustainable. Instead of simply asking people to “eat less meat,” researchers are designing foods that deliver taste, nutrition, and environmental benefits together.