The paper notes:

>It is important to note that MP products often contain elevated levels of nucleic acids, constituting ~8% of the dry weight [17], which necessitates consideration when assessing their suitability for human consumption. To address this, a heat treatment process is employed at the end of fermentation that reduces the nucleic acid content in the fermented biomass to below 0.75/100 g, while simultaneously deactivating protease activity and F. venenatum biomass. However, this procedure has been observed to induce cell membrane leakage and a substantial loss of biomass, as evidenced in the Quorn production process [17], which also utilizes F. venenatum as the MP producer. Our experimental trials have encountered similar challenges, achieving a biomass yield of merely ~35%, and observed that heating process increased the relative protein and chitin content (Figure 2D,E), which may be related to the effect of membrane leakage, while the intracellular protein of the FCPD engineered strain was less likely to be lost to the extracellular. Thus, concentrating the fermentation broth to enhance protein and amino acids content in successive steps to produce a highly nutritious water-soluble fertilizer appears to be an effective strategy for adding value to the process (Figure 1).

The challenges of developing economic single cell protein products, that are suitable for human consumption, are described in chapter 3 here:

https://www.researchgate.net/profile/Martin-Hofrichter-2/pub...

If I understand this right, this would even in the EU now be allowed to be sold without the GMO label.

"The first modification, eliminating a gene for chitin synthase, resulted in thinner fungal cell walls."

This also has an enormous potential benefit of reducing avian flu and other zoonotic bird diseases.

https://www.quorn.us/

We have been using these as healthy, nutritious food sources for eons. I'm fine with people creating alternatives and making them available, but far too many people want to see the former disappear because they're misled by bad science and hysteria.

This is a huge disadvantage. Not every farmer is a biological research institute.

This really looks like an attempt to get investors to come back and push the stock price.

Details are a bit vague but it seems like it's viable.

Jell-o (gello?) is a good example, nothing tastes like it naturally. Why aren't there tasty food that are original in terms of taste and texture but good for health and the environment? I suppose part of the struggle is that food is entrenched into culture so much. burgers and bbq are inextricable from july 4th and memorial day for example.

If you want to do this for ethical reasons, which you should, then just eat vegetables. They taste way better. You just have to recalibrate your senses to deal with the higher levels of flavour.

But if people really want "chicken nuggets" for some reason then there's no reason it should have to involve animals at all, so this is a good thing, I guess.