Revolutionizing Nutrition: Combining Cell-Cultured Meat with Rice Creates New Edible Foods

The China Comprehensive Meat Food Research Center and the Beijing Academy of Food Science have made a significant breakthrough in the field of cell-based meat production by combining cell-cultured meat with rice to create new nutritious foods. These scientists have successfully transplanted chicken and pork cells directly into rice grains, resulting in dishes that look like regular rice but have the aroma of both meat and rice after cooking.

The use of rice as a microbial substrate is a key aspect of this technology. This natural and edible alternative to expensive synthetic substrates has allowed scientists to control the content of protein, amino acids, fiber, carbohydrates, and other nutrients in the food to tailor it to specific dietary needs. The production process involves pre-treating rice varieties to create an environment suitable for cell growth, which results in high protein, fiber, and healthy carbohydrate content in the final product.

Fitness trainer Yao Xiangwei is impressed by this concept but acknowledges that price and public acceptance may be factors that determine its success in the market. Despite potential challenges, the research team is optimistic about mass-producing this new rice variety in the near future.