"Lab-Grown Mold: The Surprising New Meat Replacement"

Scientists at Lawrence Berkeley National Laboratory and the University of California-Berkeley have used gene editing to create a sustainable and flavorful meat alternative made from fungi, specifically the koji mold. By altering the mold's genes, they increased its iron content, resulting in a burger patty with a meat-like texture and color. This research not only offers a new environmentally friendly and cruelty-free food source but also represents a significant advancement in synthetic biology, unlocking the potential of fungi for producing foods, biofuels, and medicines.