In moves to create more sustainable food sources, scientists have been experimenting with mycelium. Researchers at Jiangnan University have used CRISPR gene-editing techniques to develop a more digestible and environmentally friendlier fungal protein from Fusarium venenatum. ⁠ ⁠ By removing two key enzymes, the resulting strain—known as FCPD—produces the same amount of protein using 44 percent less sugar. It also boasts a meat-like texture and flavor, and requires 70 percent less land than chicken production, while also reducing greenhouse gas emissions and freshwater pollution. ⁠ ⁠ Already approved for consumption in the U.S., U.K., and China, FCPD could be the next big step in meeting global food demands with lower environmental costs. 🍄⁠ ⁠ ⁠ Want more horticultural news? Visit our “News” section of our March/April issue at ahsgardening.org. ⁠ ⁠ Not a member? Join us at us at ahsgardening.org/join to become a member and gain full access to American Gardener magazine. ⁠ ⁠ ⁠ 📸 creds:...