Nation

IIE DIGITAL: In a breakthrough that could reshape the future of sustainable food, scientists have engineered tobacco and lettuce plants to produce myoglobin, the protein that gives meat its characteristic colour, flavour and nutritional richness.

The study, published in Frontiers in Plant Science, demonstrates for the first time that higher plants can be used to produce stable amounts of the animal protein, potentially offering a greener alternative to conventional livestock farming and existing lab-based production methods.

Researchers from Imperial College London, Kyomei Ltd, the University of California and Nanchang University introduced the myoglobin gene into the chloroplasts of tobacco and lettuce using a gene gun, allowing the plants to manufacture the protein within their cells. Chloroplasts, known for driving photosynthesis, can also produce large quantities of proteins, making them an attractive platform for food biotechnology.Scientists say the innovation could significantly improve the taste, colour and nutritional profile of plant-based meat products while reducing the environmental footprint associated with meat production. Livestock farming requires extensive land and water resources and is a major source of greenhouse gas emissions, making sustainable alternatives increasingly important.

Although the research remains at the proof-of-concept stage, the findings suggest that plants could one day become efficient biofactories for producing key animal proteins. Before the technology reaches consumers, however, researchers must optimise production, establish cost-effective purification methods and secure regulatory approvals.

If successfully commercialised, plant-grown myoglobin could help bridge the gap between traditional meat and plant-based alternatives, bringing consumers a product that is closer to the taste and experience of real meat while placing less strain on the environment.