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CRISPR Supercharges a Meatlike Fungus Into a Sustainable Protein Powerhouse
Researchers used CRISPR to enhance a naturally meat-like fungus, boosting its digestibility and production efficiency. The modified strain grows faster, uses far fewer resources, and lowers greenhouse gas emissions by up to 60%. It also dramatically outperforms chicken farming in land and water use. The findings highlight a promising path for eco-friendly protein. CRISPR Boosts [...]
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