February 19, 2024

Researchers cultivate a hybrid rice variant with a substantial protein boost, resembling meat in texture and flavor

Scientists have introduced a novel hybrid food - a "meaty" rice that they claim could serve as an affordable and environmentally friendly protein source.
The rice grains, which are porous, are infused with beef muscle and fat cells, cultivated in a laboratory setting.
To facilitate the attachment of the beef cells, the rice was initially coated with fish gelatine, and then the grains were left to culture in a petri dish for up to 11 days.
The researchers suggest that this food innovation could potentially address issues such as famine relief, military rations, or even space food in the future.
However, its acceptance among consumers remains uncertain if it reaches the market.
Reportedly, this hybrid rice possesses a slightly firmer and more brittle texture compared to regular rice, but it boasts higher protein content, as reported by Matter journal.
According to the team from Yonsei University in South Korea, it contains 8% more protein and 7% more fat than standard rice.
Furthermore, it has a smaller carbon footprint compared to conventional beef production, as the production process eliminates the need for extensive animal farming.
For every 100g (3.5oz) of protein produced, hybrid rice is estimated to emit under 6.27kg (13.8lb) of carbon dioxide, whereas beef production releases eight times more at 49.89kg, they assert.
Researcher Sohyeon Park commented, "Typically, we derive the necessary protein from livestock, but livestock farming consumes abundant resources and water and generates substantial greenhouse gases."
She added, "Imagine obtaining all essential nutrients from protein rice cultivated in a lab. Rice already boasts high nutrient levels, and incorporating cells from livestock can further enhance its nutritional value."
Park expressed surprise at how well the cells thrived in the rice, envisioning numerous possibilities for this grain-based hybrid food.
The rice seems to provide a framework or substrate for the meat cells to develop and also supplies them with nutrients.
While this team is not the first to explore lab-grown or cultured meat products, their research aligns with the broader trend of developing alternative protein sources.
Since the unveiling of the first lab-grown burger in London in 2013, numerous companies worldwide have entered the race to introduce cost-effective cultivated meat products.
Recently, Singapore began selling the world's first lab-grown chicken product, while Italy has moved to ban lab-produced meat to preserve traditional food practices.
Critics emphasize that lab-grown meat is not synthetic but rather made by cultivating natural cells.
Professor Neil Ward, a specialist in agri-food and climate at the University of East Anglia, noted that while data on cost and environmental impact seem promising, public acceptance of lab-developed foods remains a critical factor.
Bridget Benelam from the British Nutrition Foundation acknowledged the innovative approach of this study but highlighted that further research would be necessary to position this technology as a viable alternative protein source to conventional animal products.