The way the world grows protein is straining the planet. Raising animals for food covers close to 40 percent of all farmland, and it releases nearly 14.5 percent of global greenhouse gases. As ...
The popular fungus-based meat mimic behind vegan products like Quorn has just received an upgrade: researchers have tweaked its genes to make this fungus produce vast amounts more protein, using ...
Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.
Today, our joint paper with the group of Prof. Regine Kahmann from the Max Planck Institute for Terrestrial Microbiology in Marburg was accepted for publication in the open access journal mBio of the ...
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