A team of South Korean scientists is working on a new type of rice that incorporates animal cells into its makeup, providing additional protein to consumers. This hybrid food was designed to address the problem of malnutrition in developing countries and to offer a new alternative to the livestock industry.
The process of developing the “rice-meat” hybrid was published in Cell’s journal Matter. The food is coated with a nanocoating of fish enzymes and bovine cells. The cereal has a nutty pink color and can be prepared in the same way as conventional rice.
This new type of rice has a higher fat and protein content than traditional rice. These benefits are in addition to the cereal’s nutritional profile, which includes calories, carbohydrates, minerals and vitamins. In 2024, scientists have only managed to add 7% fat and 9% animal protein in 100 grams of hybrid rice.
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Healthier foods at a lower cost
So far, no negative indications have been reported for laboratory foods. According to experts, consuming pink cereals is equivalent to eating 100 grams of rice for one gram of beef brisket. Although there is still a long way to go to achieve the ideal food, the nanocoating process can only be perfected today.
Creating rice with meat is cheaper than purchasing the protein source separately. The team estimates that a kilogram of fortified rice costs $2.2. This is much cheaper than buying a kilogram of beef ($14.8 per kilogram). Keeping the cost of producing hybrid foods low is essential if they are to be used in developing communities.
The researchers are motivated by their forward-looking nutritional strategy and hope that with time and additional research, their hybrid rice can be used as a supplement for food insecure communities, as food for health workers military and to mitigate the environmental impact of the livestock industry for human consumption.
The meat industry under control
The growing demand for protein in ever-larger societies has put the livestock industry under scrutiny. Humans will need more food, but there is less and less land available for livestock, and methane emissions from the meat market can no longer be ignored. At current rates, livestock farming will contribute to global temperature rise.
Cultured meat has emerged as a proposition to address the nutritional challenges of the future, as evidenced by cultured meat patties and efforts to flavor steaks. Although promising, the artificial meat industry is already facing smear campaigns aimed at scaring away curious consumers.
Another option for reducing greenhouse gases emitted by livestock is genetic modification to produce specimens that expel less methane. The Semex company is preparing the arrival of the first generation of less polluting cows, by first selecting the appropriate genetic material.