South Korean scientists develop ‘meaty rice

Scientists in South Korea have developed a new type of sustainable hybrid food a “meaty” rice that they say could help solve food crises and climate change.

The new grain was grown in a lab by researchers at Seoul’s Yonsei University and is packed with beef muscle and fat cells.

The result is pink rice which the team says could offer a cheaper and more environmentally sustainable meat alternative and leave a smaller carbon footprint.

“Imagine obtaining all the nutrients we need from cell-cultured protein rice,” said Park So-hyeon, who co-authored the study.