Scientists engineer lettuce to synthesize meat-like myoglobin protein
Researchers have modified lettuce and tobacco plants so their chloroplasts produce myoglobin, the meat-derived protein that gives a red, “bloody” flavor to plant-based burgers.
In a study published in Frontiers in Plant Science, Alexia Groff and colleagues demonstrated that lettuce and tobacco chloroplasts can be reprogrammed to produce myoglobin, the iron-rich protein responsible for meat’s colour and flavour. By targeting the chloroplast genome rather than the nuclear DNA, the researchers achieved greater protein yields than previous yeast-based methods. The Good Food Institute’s Adam Leman noted that existing crop-processing infrastructure could be repurposed, reducing isolation and purification expenses.
Because lettuce is edible, the resulting myoglobin may navigate regulatory pathways more quickly than animal-derived or fermented alternatives. If scaled, the technique could cut energy use and costs associated with meat-substitute manufacturing, advancing more sustainable food systems. Groff expressed optimism about the technology’s future impact on the alternative-protein sector.
Why it matters
Plant-based meats could become cheaper and greener if lettuce can produce meat-like proteins directly.
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