Scientists combine rice grains with beef fat cells to develop a lab-grown pink hybrid

22 Feb 2024 — A team of South Korean researchers has formulated hybrid rice cultivated in the laboratory with cow muscle and fat cells integrated into the rice grains. The hybrid rice contains approximately 8% more protein and 7% more fat than traditional rice. The innovation is expected to offer a more economical protein source compared to traditional beef with reduced carbon emissions.

The process of producing stem cells means the rice has a faint pink color, giving it an eye-catching novelty factor as well as a good texture.