“Meaty rice” refers to a sustainable protein derived from rice that has the potential to revolutionize the global food industry. It likely involves genetic modifications or breeding techniques to enhance the protein content of rice, making it a viable source of protein comparable to meat. This innovation could address concerns about food security, environmental sustainability, and the rising demand for protein-rich food sources worldwide. However, specific details about the production process and characteristics of “meaty rice” would be needed to fully understand its transformative potential.

In a compact laboratory in Seoul, a group of South Korean scientists is injecting cultured beef cells into individual grains of rice. They envision this process could fundamentally change global eating habits, offering solutions from famine prevention to sustaining astronauts in space. Professor Hong Jin-kee, leading the team, believes their innovative “meaty rice” could potentially provide a sustainable and ethical protein source for humanity.

The dish, resembling a typical bowl of rice but with a pink hue, emits a subtle buttery fragrance, achieved by incorporating cultured beef muscle and fat cells. According to Hong Jin-kee from Seoul’s Yonsei University, no animals were harmed in its creation. “With cultured meat, we can produce animal protein without the need to slaughter livestock,” he told AFP.

Global companies have increasingly focused on commercializing meat alternatives, including plant-based and cultured meat, driven by ethical concerns over industrial livestock rearing and environmental impacts associated with greenhouse gas emissions from animal agriculture. Hong Jin-kee, with expertise in organoids and biomedical sciences, selected rice for his research due to its status as a primary protein source in Asia.

Hong’s process currently involves several steps: first, a regular rice grain is coated with fish gelatin to aid in adherence. Next, each grain is individually injected with beef cells before being cultured in a petri dish for up to 11 days. According to Hong, rice’s slightly porous structure provides an ideal environment for the beef cells to grow uniformly from within.

In terms of nutritional benefits, Hong’s “meaty” rice contains eight percent more protein and seven percent more fat compared to regular rice. While the team continues to refine and scale up the process, Hong aims to have his creation approved as emergency relief food for two African countries. He emphasized the significance of even a small increase in protein content for those who have limited access to food, stating, “For those who are limited to just one meal a day, a slight increase in protein content, even by just a few percent, becomes incredibly important.”