Global Rice News

South Korean Scientists Develop Beef Rice Grown in Rice Grains

Researchers in South Korea have achieved a significant breakthrough in the quest for a sustainable, affordable, and environmentally friendly source of protein. They have successfully grown beef cells in rice grains, paving the way for a potential alternative to traditional cattle farming for meat production.

Led by Professor Jinkee Hong of Yonsei University in Seoul, the team published their groundbreaking research in the journal Matter. The innovative product, known as “beef rice,” utilizes rice grains as the base for cultivating animal muscle and fat cells.

In the experiment, rice grains were treated with enzymes to create an optimal environment for cell growth. The grains were then infused with bovine cells, which were cultivated to produce the final hybrid product resembling pinkish rice grains. Although not the first endeavor to explore lab-grown meat products, the Yonsei team’s use of rice is unique.

Several companies worldwide have already introduced cultivated meat products into the market, including plant-based chicken and eel derived from a soy base, which is being marketed in Singapore.

One advantage of using rice in this process is its relative safety compared to other common allergenic substances such as soy or nuts, as fewer people are allergic to rice. Professor Hong explained, “If successfully developed into food products, cultured beef rice could serve as a sustainable protein source, particularly in environments where traditional livestock farming is impractical.”

The beef rice contains approximately 8% more protein and 7% more fat than conventional rice. Notably, 18% of the protein is animal-based, making it a rich source of essential amino acids.

Priced at around $2 per kilogramme (2.2 lbs) and boasting a much lower carbon footprint compared to traditional beef products, cultured beef rice has the potential to become a competitive option on grocery shelves. However, Professor Hong acknowledges that there are still technical challenges to overcome and the need to win over customers with regards to flavor and texture.

Those who have sampled the beef rice have varying opinions. Keum Dong-kyu, who tried it at a Korean barbecue restaurant in Seoul, finds the idea innovative but doubts whether it can replicate the juiciness and texture of real beef. On the other hand, Christian Krammel from Germany is more optimistic. While noting that the product does not yet compare to beef, he sees the research as a great step forward.

Source: Dawn