Beef rice hybrid sold as food of the future

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Scientists have grown beef cells in rice grains for the first time.

Researchers in South Korea say their cultured beef rice may supply a extra inexpensive protein food supply – with a smaller carbon footprint.

Describing the “nutritious and flavourful hybrid food”, they mentioned their hybrid rice has 8 per cent extra protein and seven per cent extra fats in comparison with common rice.

The scientists mentioned that for each 100g of protein produced, hybrid rice is estimated to launch lower than 6.27kg of carbon dioxide, whereas beef releases eight instances extra at 49.9kg.

They mentioned if their hybrid rice was to be commercialised, it may price round £1.77 ($2.23) per kg, whereas beef is six instances costlier at £11.85.

Sohyeon Park, of Yonsei University in South Korea, mentioned: “We usually obtain the protein we need from livestock, but livestock production consumes a lot of resources and water and releases a lot of greenhouse gas.”

She added: “Imagine obtaining all the nutrients we need from cell-cultured protein rice.

“Rice already has a high nutrient level, but adding cells from livestock can further boost it.”

To make the hybrid rice, the researchers first coated it with fish gelatine to make it simpler for beef cells latch onto it.

They then added cow muscle and fats stem cells to the grains and left to tradition in the petri dish for as much as 11 days.

The researchers claimed their cell-cultured beef rice met food security necessities and had a low danger of triggering food allergic reactions.

Ms Park mentioned: “I didn’t expect the cells to grow so well in the rice. Now I see a world of possibilities for this grain-based hybrid food.

“It could one day serve as food relief for famine, military ration or even space food.”

As half of the subsequent steps, the researchers mentioned they’re planning to additional increase the dietary worth of their hybrid rice by creating higher situations in the grain for each muscle and fats cells to thrive.

Commenting on the analysis Neil Ward, an agri-food and local weather specialist and professor of rural and regional growth at the University of East Anglia, mentioned: “There has been a surge of interest over the past five years in developing alternatives to conventional meat with lower environmental impacts.

“This research suggests the possibility of a hybrid rice which provides animal nutrients that involves almost eight times less greenhouse gas emissions and at less than one-sixth of the cost.

“This line of research holds promise for the development of healthier and more climate-friendly diets in future.

“While data on cost and climate impact look very positive, a critical test is around public appetite for these sorts of lab-developed foods.

“With lab-based alternative meats in general, the greatest potential is probably in replacing processed meats rather than prime cuts.”

The analysis is printed in the journal Matter.