A new fungal protein, serving as an affordable alternative to meat, is rapidly under development in the laboratory. Three Canadian individuals have collaborated on this project, with one being the primary farmer, the second an engineer, and the third an expert in neurosciences. The product they are producing can remain dry and fresh for up to a year and is suitable for injection into steaks, various sausages, and hamburgers. It has a delicious taste, closely resembling meat, and its texture and shape remain intact throughout the cooking or barbecue process. This product occupies approximately 40 times less agricultural land compared to beef production and also reduces carbon dioxide emissions by one-sixth compared to beef production.

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