The Potential of “Fake Meat” Created through the Modification of Filamentous Fungi

Research on Alternative Meats.

We routinely consume meat that is stably supplied, a practice sustained at the cost of environmental impact, which must eventually be addressed. For instance, obtaining animal protein by raising livestock requires dozens of times more water than plant protein. Moreover, producing fatty meat competes with human food sources for grains, burdening regions with insufficient food supply.

To resolve these issues, research on “alternative meats” is thriving, including:

• Cultured meat, grown from muscle cells
• Plant-based meat, made from modified plant proteins
• Artificial meat produced by genetically modifying plants to synthesize animal proteins
• Artificial meat developed by improving fungi (filamentous fungi)

Plant proteins, mainly derived from soybeans, have become familiar in products like soy meat, evident in items like nuggets. Other methods may also reach our dining tables as research progresses.

Surprisingly, there is potential in alternative meats developed from modified fungi. Fungi belong to the category of filamentous fungi, which also includes molds. Unlike bacteria, filamentous fungi form a significant amount of biomass. Wouldn’t it be fascinating if this biomass (the fungi themselves) could be made to resemble meat and consumed as such?

Molecular Biological Techniques to Make Filamentous Fungi Resemble Meat.

What elements are necessary to make filamentous fungi resemble meat? Consider aspects like color, aroma, and texture. To address these, genetic modification and genome editing technologies are essential. Research in these areas has advanced, enabling the production of filamentous fungi that incorporate meat-like characteristics.

To mimic the red color of meat, the presence of hemoglobin in the soil, particularly heme iron, would impart a red hue and provide iron. Achieving a meat-like aroma requires synthesizing aromatic components of meat, while a muscle-like fiber structure could approximate the texture. Overcoming these hurdles with genetic modification and genome editing may lead to a future where meat is purchased in the vegetable section.

Which Alternative Meat Will Dominate the Market?

Artificial meat made from filamentous fungi holds a promising future. However, various methods are currently in a competitive race for development among startup companies. This competition may yield the alternative meat of the future. Will livestock meat then become a luxury?

Meanwhile, humans are omnivorous. Some argue that being omnivorous is necessary for survival (although some individuals are better suited to veganism, indicating a mixed necessity). It seems preferable for all technologies to advance. We should keep an eye on how the meat industry evolves.