Korean researchers have unveiled a hybrid creation: beef-infused rice, in a groundbreaking leap for cultured meat and staple foods.

Developed by coating rice grains with animal cells and nurturing them in lab dishes, this nutritious and flavorful" innovation boasts increased protein and fat content while potentially offering a sustainable and affordable protein source.

Published in the journal Matter on Wednesday, the study describes rice as having a lower carbon footprint and less resource-intensive than traditional beef production.

For every 100g (0.2 pounds) of protein produced, hybrid rice releases less than 6.27kg (15 pounds) of CO2, while beef releases 49.89kg, said lead researcher Sohyeon Park. It translates to a significant environmental benefit.

Cost-wise, scientists predict commercialized hybrid rice could cost $2.23 per kilogram, compared to the current $14.88 for beef.

Park envisions diverse applications, from famine relief and military rations to even space food.

But the research is still in its early stages. Additional studies are needed to assess taste, scalability and consumer acceptance before beef-infused rice becomes a reality on our plates.

The innovative concept offers a promising glimpse into the future of sustainable and accessible protein sources. (Anadolu Agency)