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Rice-Meat? Proteinised Rice Unveiled By South Korean Scientists

In a franken-like move toward sustainable food solutions, a team of researchers from the South Korean Yonsei University has developed hybrid rice, infused with cow muscle and fat cells effectively creating rice-meat.

This lab-grown rice, distinctively pink in color, aims to provide a cost-effective, safe, and environmentally friendly alternative to traditional meat consumption, potentially transforming dietary habits amidst the global climate crisis. But is it taking the process of 'proteinisation a step to far?