Scientists Develop First Beef-Rice Hybrid

Facts

Scientists at South Korea's Yonsei University say they've developed a sustainable, affordable, and protein-rich beef-rice hybrid that could cut the need for livestock farming.¹
In their research, published on Wednesday in the journal Matter, the scientists coated the rice with fish gelatine, added cow muscle and fat stem cells to the grains, and left them in a petri dish to culture for up to 11 days.²
The final product reportedly had 8% more protein and 7% more fat than ordinary rice, a smaller carbon footprint than regular beef, and a low risk of causing an allergic reaction.³
According to scientists, because rice grains contain selenium, carbohydrates, and minerals and beef contains proteins, b-vitamins, zinc, and iron, their cell-cultured rice can support a healthy lifestyle.⁴
Furthermore, the scientists claim the beef-rice hybrid consumes fewer resources and less water as well as releases a significantly smaller amount of greenhouse gas, producing less than 6.27 kg of carbon dioxide compared to beef's 49.89 kg per 100 grams of protein.⁵
Once commercialized, the hybrid rice is expected to cost around $2.23 per kg, while beef is six times more expensive at $14.88.⁶

Narrative A, as provided by Newsweek. This research deserves serious consideration as grain-based nutritious hybrid food containing beef grown from stem cells could one day be a healthier and more climate-friendly alternative to conventional diets. At a significantly lower cost, cell-cultured rice could also help feed millions in countries facing challenging situations, including famines.
Narrative B, as provided by Metro. While its cost and climate impact may look promising, it’s doubtful that consumers would take to a lab-developed food as an alternative protein source to traditional animal products. Moreover, it’s a challenge to provide sustainable supplies of cells that can be maintained in the lab without needing more animals.