"Beef-Infused Rice: A Protein-Rich Solution for Sustainable Dining"

Scientists at Yonsei University have developed a "meaty" rice hybrid food by seeding rice with beef muscle and fat cells grown in the lab, offering a potential affordable and eco-friendly source of protein with 8% more protein and 7% more fat than regular rice. The production method is said to have a smaller carbon footprint compared to traditional beef production. While the concept holds promise for healthier and more climate-friendly diets, some skepticism remains about public acceptance and the need for further research to make this technology a viable alternative protein source.