Innovative scientists have successfully grown 'meat' cells in 'rice seeds', hoping they will become a new source of protein.

Scientists in South Korea have discovered a way to grow cells from the pulp into rice grains. Make a new type of rice that is higher in protein and fat than usual. It also emits several times fewer greenhouse gas emissions during production than beef.

Foreign news agencies reported on February 14, 2024 that a team of scientists at Yonsei University in South Korea announced success in growing muscle and fat cells from beef in rice grains in the hope that it would become an alternative source of protein. The production process is friendly to nature.

The work, published in the journal Matter, says scientists were able to grow porous rice grains filled with muscle cells and cow fat in the laboratory. They first coated rice grains with fish gelatin. To help the cells capture then leave the rice seeds in the Petri dish. To cultivate it for a maximum of 11 days

The report also states that this hybrid rice has a firmer and more fragile texture than regular rice. But it contains more protein and fat, about 8% and 7% respectively, and in addition, when compared to beef, it has a much lower carbon footprint in the production process. Because it can eliminate the breeding process of many animals.

A team of scientists claims that for every 100 grams of protein produced, hybrid rice production releases approximately 6.27 kg of carbon dioxide, while beef production emits eight times more carbon dioxide, i.e. about 49.89 kg.

“We usually get the protein we need from livestock,” explained Ms. Park Soo-hyun, a member of the research team. “But animal production uses a lot of resources and water. “And it emits a lot of greenhouse gases.” “But imagine we get all the elements.” “The food we need comes from rice that has been grown with protein cells.”

“Rice already contains high levels of nutrients. But adding cells from livestock would enhance them even more,” Ms. Park said. I didn't think these cells would grow well in rice. Now I see a world of possibilities for these hybrid grains.”

However, the biggest challenge facing new foods developed in the laboratory is social acceptance.

Since the first lab-grown burger became available in England in 2013, companies around the world have joined the race to grow lab-grown meat to market.

Singapore recently became the first country in the world to sell lab-grown chicken meat to consumers, but in Italy the government is backing a law banning lab-grown meat. To protect the country's food culture while many critics have tried to point out there is nothing artificial about lab-grown meat. This is because it is created by normal cell growth.

Professor Niall Ward, an expert in food, agriculture and climate, from the University of East Anglia, said this type of research was good for developing healthier, more climate-friendly foods in the future. But some consumers need convincing first.

“Although the data on costs and climate impacts look very good, the important test is that society's food needs are evolving in laboratories.

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