South Korean researchers at Yonsei University in Seoul have unveiled a groundbreaking development in the quest for sustainable protein sources: “beef rice.” Led by Professor Jinkee Hong, the team has successfully grown beef cells within rice grains, marking a significant step towards environmentally friendly protein production.
Published in the journal Matter this month, the research outlines a novel approach to cultivating animal muscle and fat cells using grain particles as the base. Through a process involving enzyme treatment of rice grains to create an ideal growth environment, the grains were then infused with bovine cells, resulting in a pinkish grain of rice that contains both plant and animal components.
This innovative creation, termed “beef rice,” holds promise as a sustainable alternative to traditional livestock farming. With approximately 8% more protein and 7% more fat than conventional rice, it presents a rich source of essential amino acids, with 18% of the protein being animal-based.
Professor Hong highlighted the advantages of rice as a base, citing its safety profile compared to soy or nuts, which are more allergenic. Priced at around $2 per kilogramme (2.2 lbs), and boasting a significantly smaller carbon footprint than traditional beef products, “beef rice” could become a competitive option on grocery shelves.
While the concept of lab-grown meat is not new, with companies globally launching similar products such as plant-based chicken and eel, Hong’s team believes “beef rice” offers unique advantages. It could particularly benefit environments where traditional livestock farming is impractical or unsustainable.
However, challenges remain, both technically and in consumer acceptance. Feedback from early tasters like Keum Dong-kyu, who found the rice beef innovative but lacking the juiciness of real beef, reflects ongoing hurdles in replicating the exact texture and flavor of traditional meats. On the other hand, visitors like Christian Krammel from Germany view this as a promising step forward in sustainable food innovation.
The Yonsei University team’s “beef rice” represents an exciting intersection of food science and sustainability, offering a potential solution to the growing demand for protein in a rapidly changing world. As research continues, the hope is that this novel creation will not only offer a sustainable protein source but also pave the way for future developments in lab-grown meat products.
