Moolec Company in the UK announces its success in gene editing to impart the flavor of pork to soybean.
They have named the new “Piggy Sooy”, with the goal of allowing consumers to enjoy pork-flavored dishes while being plant-based. It’s like being vegetarian but still experiencing the taste of meat.
Moolec has likely added iron-containing genes similar to myoglobin to the soybeans.
When asked which specific pig gene they used in the soybean editing process, a company representative stated that they could not disclose this information as it is a trade secret. However, from the images, it appears that they may have incorporated iron-containing genes like myoglobin, which is responsible for the red color and flavor associated with meat.
Some companies, such as Impossible Foods, are also engaged in lab-grown meat production and have taken a similar approach to Moolec. They have added heme protein, specifically soybean leghemoglobin, commonly found in the roots of soybean plants, to enhance the color and flavor of their burgers to resemble real meat. However, to produce at scale, they have inserted this gene into yeast to meet demand.
Currently, Moolec is seeking the necessary approvals to cultivate and sell this genetically modified soybean variety in the United States. The reason for targeting the U.S. is that such products are prioritized by the FDA, which means the approval process will be quicker than in Europe and the UK, where regulations are stricter and obtaining permits can take at least 18 months.
Moolec has also indicated that they are researching the development of soybean varieties that contain beef protein, intending to replicate all the flavors and nutritional benefits of real meat without the costs associated with raising cattle for meat.
