Modified Greens Could Supply Myoglobin for Meat Alternatives
Researchers have genetically modified lettuce and tobacco plants to produce myoglobin, an animal protein that gives red meat its color and flavor. They inserted the genetic instructions into chloroplasts instead of the nucleus, which led to higher yields than previous methods. This could provide a cheaper way to make heme for plant-based meat alternatives.
The work, reported in Frontiers in Plant Science, marks the first time lettuce and tobacco have been made to manufacture myoglobin. Rather than placing instructions in nuclear DNA, scientists inserted them into chloroplast genomes, the photosynthetic structures. This approach produced more protein than earlier nonanimal systems, possibly rivaling animal efficiency.
Myoglobin contains heme, which supplies red color and meat-like flavor and bleeding. Existing plant-based meats often rely on soy-derived leghemoglobin; yeast fermentation is common but costly due to sterile conditions and equipment. Leaf crops may be cheaper and faster, and edible lettuce could simplify regulation.
If the method scales, plant-based meat makers could gain a cheaper, less energy-intensive source of heme, potentially improving taste and lowering prices. Consumers seeking meat alternatives may see more convincing products. Farmers and crop processors might find new demand for lettuce or tobacco, while regulators could face novel questions about edible engineered plants. The environmental benefit may depend on how widely such crops replace fermentation or animal agriculture.