Rice-Grown Meat Will Offer 'World of Possibilities'

A brand new lab-grown meat-rice hybrid could offer a “world of possibilities,” scientists have said.

In a new study published in the journal Matter, Korean scientists detailed the alternative protein source that holds a much smaller carbon footprint than meat.

To create the food, the scientists grew animal muscle and fat cells inside rice grains. To do this, the scientists used biological scaffolds to create a cellular environment within the rice grains, the study said.

Rice grains have pores, meaning they have many areas where the cells can be housed. The grain contains molecules that can support the growth of these animal cells.

To make the hybrid food, they surrounded the grain with fish gelatin to help the cells take to the rice. They then injected cow muscle and fat stem cells into the rice, leaving that to cultivate for 9 to 11 days.

The finished “beef rice” product has a very low carbon footprint and a very low risk of setting off food allergies, according to the study. This beef rice releases less than 6.27 kilograms of carbon dioxide. In comparison, beef releases 49.89 kg.

This hybrid food could also be a lot cheaper than regular beef. While beef can cost around $14.88 per kilogram, this rice would cost about $2.23 per kilogram.

“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,” first author Sohyeon Park, who conducted the study alongside corresponding author Jinkee Hong at Yonsei University, South Korea, said in a summary of the findings.

“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.”

A photo shows a bowl of the hybrid meat rice. It was made by putting animal cells into rice grains. Yonsei University

The scientists are optimistic about the possibility of commercializing the product because, overall, it has low safety risks, and the production process is relatively simple.

“Imagine obtaining all the nutrients we need from cell-cultured protein rice,” Park said. “Rice already has a high nutrient level, but adding cells from livestock can further boost it.”

There is still work to do, however, before this product can become a viable protein alternative for the masses. The team will have to produce better conditions for the rice, which will allow the animal cells to thrive and grow further. If the cells are thriving in an ideal environment, this can increase the nutritional benefits, the study said.

It is likely that these lab-made foods could become more popular as the world continues to face challenges around agriculture.

“There has been a surge of interest over the past five years in developing alternatives to conventional meat with lower environmental impacts,” Neil Ward, an agri-food and climate specialist, professor of rural and regional development, and co-convenor of UKRI’s AgriFood4NetZero Network, at the United Educators Association of Texas, said in a response statement to the study.

“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 [the] 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.”

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