Korean researchers introduced hybrid beef-infused rice, a groundbreaking step in the creation of cultured meat and basic food products.
The rice is developed by coating rice grains with animal cells and nurturing them in laboratory dishes. The innovation contains increased amounts of protein and fat, potentially offering an environmentally friendly and affordable source of protein.
The journal Matter published a study on Wednesday that found rice had a smaller carbon footprint and was less resource-intensive than traditional beef production. Lead researcher Sohyeon Park claimed that producing a new type of rice resulted in significant environmental benefits.
For every 100g (0.2 pounds) of protein produced, hybrid rice releases less than 6.27kg (15 pounds) of CO2, while beef releases 49.89kg.
Scientists predict that commercial hybrid rice could cost $2.23 per kilogramme, compared to the current $14.88 for beef. Park expects the rice to have applications ranging from “famine relief and military rations to even space food.”
However, the study is at an early stage and more research is needed to assess flavour, scalability and consumer acceptance before beef-infused rice gains widespread uptake as an alternative sustainable and affordable protein source.
