Researchers in South Korea could have discovered a means to mitigate the effects of the growing population on the environment. Large areas of land are required for agriculture in order to feed the enormous population. However, scientists in South Korea have created a novel hybrid dish that is made of beef that is grown inside rice grains. Yonsei University biomolecular engineer Sohyeon Park conducted the research, which was then published in the journal Matter. The meal grown in a lab may seem like an odd blend of rice and pork mince, but it’s nutrient-dense.
Higher Protein and Lower Carbon Footprint
The South Korean researchers at Yonsei University found that it has 8% more protein and 7% more fat. It has a lower carbon footprint than traditional beef since fewer animals must be bred and farmed throughout the production process. Estimates show that for every 100g (3.5 oz) of protein generated, hybrid rice production emits less than 6.27 kg (13.8 lb) of carbon dioxide, but the production of beef releases eight times as much, at 49.89 kg.
Using Rice as a Scaffold for Cell Growth
Animal flesh contains biological “scaffolds” that help guide and promote the three-dimensional cell growth that results in tissue and organs. The researchers mimicked this cellular milieu using rice. Owing to their porosity and organized construction, rice grains provide a strong “scaffold” that may support animal cells. Certain compounds found in rice can also help in the multiplication of these cells.
Growing Cells in Rice for Sustainable Nutrition
Researcher Sohyeon Park expressed surprise at the success of growing cells in rice, highlighting its potential for creating a hybrid food rich in nutrients. Traditionally, protein is sourced from livestock, but this method is resource intensive and environmentally taxing. Park envisions a future where essential nutrients are obtained from cell-cultured protein, which not only capitalizes on rice’s existing nutritional value but also enhances it by incorporating cells from livestock. This innovation could significantly reduce the environmental impact of traditional livestock production while providing a sustainable source of protein.
Global Competition in Lab-Grown Meat Market
In addition to providing nutrients, rice seems to offer the meat cells a scaffold or structure to develop in. The group is not the first to investigate meat products produced in laboratories. Numerous businesses from all over the world have entered the competition to offer reasonably priced farmed meat on the market after the first lab-grown burger was introduced in London in 2013. The world’s first grown chicken product is already being sold to consumers in Singapore. In the meanwhile, Italy has supported legislation that would outlaw meat created in laboratories in order to preserve the nation’s culinary customs. Opponents point out that because lab-grown meat is produced by cultivating natural cells, it is not artificial in any way.
Promising Future for Healthier, Sustainable Diets
Professor Neil Ward of the University of East Anglia, an expert in agri-food and climate change, stated that while some individuals needed persuading, this kind of study shows promise for the creation of future diets that are healthier and less harmful to the environment. He emphasized that the crucial test lies in public reception of lab developed foods, noting that their potential might primarily lie in replacing processed meats rather than prime cuts.
Bridget Benelam from the British Nutrition Foundation acknowledged the study’s innovative approach to developing a diet that benefits both human health and the planet. However, she noted that while the findings showed a modest increase in protein content in rice, rice itself is not considered a high protein food. Therefore she emphasized that further research and development would be necessary to fully explore the potential of this technology as an alternative protein source to traditional animal products.
