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Researchers have successfully cultivated beef cells in rice grains, marking the first instance of such a feat.
South Korean researchers claim that their cultured beef rice has the potential to be a cost-effective protein option and also reduce carbon emissions.
The hybrid rice is described as a tasty and nutritious food, with 8% more protein and 7% more fat than traditional rice.
According to the researchers, hybrid rice emits less than 6.27kg of carbon dioxide per 100g of protein produced, whereas beef releases a much higher amount of 49.89kg, which is eight times more.
According to their statement, the potential cost of their hybrid rice when brought to market would be approximately £1.77 per kg (equivalent to 2.23 dollars), whereas beef is six times more costly at £11.85 (or 14.88 dollars).
Will rice beef be the food of tomorrow?
According to Sohyeon Park from Yonsei University in South Korea, our main source of protein is typically obtained from livestock. However, the production of livestock requires a significant amount of resources, water, and also contributes to the emission of greenhouse gases.
She suggested, “Just think about the possibility of getting all the essential nutrients from rice made from cell-cultured protein.”
“Rice already has a high nutrient level, but adding cells from livestock can further boost it.”
The researchers coated the hybrid rice with fish gelatine as a means to facilitate the attachment of beef cells.
Next, they introduced cow muscle and fat stem cells to the grains and allowed them to grow in a petri dish for a maximum of 11 days.
The scientists asserted that their lab-grown beef rice adhered to food safety standards and had a minimal likelihood of causing food allergies.
Ms. Park was surprised by the successful growth of cells in the rice. She now sees many potential uses for this unique combination of grain and food.
In the future, it may be used to provide nourishment during famine, as a military ration, or even as food for space missions.
Researchers successfully cultivated beef cells within rice grains, achieving a novel and highly nutritious hybrid food that boasts exceptional flavor.
The information was provided by Yonsei University through the PA Wire.
The researchers have stated that they will continue to enhance the nutritional benefits of their hybrid rice by optimizing the grain’s environment to promote growth in both muscle and fat cells.
Neil Ward, a specialist in agri-food and climate and a professor of rural and regional development at the University of East Anglia, expressed his thoughts on the research, stating that there has been a growing interest in the last five years to create alternative options to traditional meat that have a lesser impact on the environment.
This study proposes a potential hybrid rice that can offer nutritional benefits to animals while producing significantly less greenhouse gas emissions and at a lower cost compared to traditional methods.
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“This area of study shows potential for the creation of more sustainable and environmentally-friendly eating habits in the future.”
Although the data on cost and climate impact appears promising, a significant challenge lies in whether the public will be receptive to these types of foods that are developed in a laboratory.
The most promising use for lab-grown alternative meats is likely to be as a substitute for processed meats rather than high-quality cuts.
The study has been released in the publication Matter.
Source: independent.co.uk
