Lab-Grown Beef Rice Promises a Less Expensive High Protein Source

Lab-grown beef rice is the newest superfood, and scientists say it could be a high protein source for consumers.

In a news release, Korean scientists said they created the food by growing animal muscle and fat cells inside rice grains. The method was presented on Feb. 14 in the journal Matter. The hybrid food may allow for a more affordable protein alternative. Beef costs $14.88 per kilogram (2.2 pounds), and the equivalent amount of rice might only set consumers back $2.23 per kilogram.

“Imagine obtaining all the nutrients we need from cell-cultured protein rice,” Sohyeon Park, the first author, said. They conducted the study under the guidance of Jinkee Hong at Yonsei University in South Korea. “Rice already has a high nutrient level, but adding cells from livestock can further boost it,” Park explained.

To make beef rice, the scientists mimicked normal cell structure with rice, which is porous and has organized structures of its own. Livestock cells were added inside the rice, and as the rice has molecules that can nourish and promote cell growth, it became a solid vessel for the animal proteins to flourish.

The study claims, “The team first coated rice with fish gelatin, a safe and edible ingredient that helps cells latch onto the rice better. Cow muscle and fat stem cells were then seeded into the rice and left to culture in the petri dish for 9 to 11 days.”

Beef rice reportedly meets all food safety requirements. It also has a low risk of triggering any food allergies.

Hybrid rice is reportedly brittler than soft and sticky traditional rice. However, it contains 8% more protein and 7% more fat. Hybrid rice with more muscle cells had beef and almond-like odor, while rice with more animal fat smelled more of cream, butter, and coconut oil.