Yonsei University's 'Beef Rice': A Hybrid Food Revolution Combining Lab-Grown Meat and Rice Grains

Scientists at South Korea's Yonsei University have developed a sustainable, high-protein food called "beef rice" by growing cow cells in grains of rice. The hybrid food, tinged pale pink from the cell culturing process, contains more protein and fat than standard rice while boasting a low carbon footprint. The beef rice is created by inserting cow muscle and fat stem cells into rice grains and allowing them to grow in a Petri dish. The rice's porous and rich internal structure facilitates cell growth, and a coating of fish-derived gelatine helps the cells attach to the rice. This process is a form of cell-cultured or lab-grown meat, with the beef grown inside rice.

The researchers emphasize that there is no alteration of DNA in the plants or animals involved, and this approach presents a novel way to produce cell-cultured protein. The nutritional content of the hybrid rice currently has 3890 milligrams of protein and 150 milligrams of fat per 100 grams—slightly more than standard rice. The scientists believe that with further optimization, they can increase cell capacity in rice grains, enhancing the nutritional content.

While lab-grown and cultivated meats have been a subject of interest since the first lab-grown burger in 2013, challenges in scaling up production, regulatory hurdles, and achieving appealing taste and texture remain. The "beef rice" offers a new perspective on incorporating lab-grown meat into plant-based foods, presenting potential applications in various scenarios, including food relief, military rations, or space food.