Your regular rice just got a serious upgrade, thanks to the South Korean scientists at Yonsei University, who have cracked the code for a protein-packed powerhouse: pink rice, a hybrid variant that’s the ultimate blend of carb-loaded goodness and juicy beefy flavor.
In just nine to 11 days, the team can transform ordinary rice into a nutrient-packed and more sustainable, budget-friendly protein source by infusing raw rice grains with cow muscles and fat cells.
“Imagine obtaining all the nutrients we need from cell-cultured protein rice,” said lead author Sohyeon Park in a statement when the study was published in the journal Matter on Feb. 14. “Rice already has a high nutrient level, but adding cells from livestock can further boost it,” she added.
To produce this “pink rice,” the team coated rice with safe and edible fish gelatin that becomes the perfect canvas for cow muscle and fat cells to thrive. After a brief culture period in the petri dish, the final product is a cell-cultured beef rice that’s allergen-friendly, safe, and delicious.
“Now, I see a world of possibilities for this grain-based hybrid food. It could one day serve as food relief for famine, military ration, or even space food.”
But pink rice isn’t just good for the taste buds, it also boasts a tiny carbon footprint and a wallet-friendly price tag—a more sustainable and cheaper alternative to traditional beef.
According to the researchers, for every 100 grams of protein produced, pink rice is estimated to release less than 6.27 kilograms of carbon dioxide, while beef releases 49.89 kg.
When it hits market shelves, it could cost around $2.23 (roughly Php125) per kilogram while traditional beef will set you back $14.88 (about Php830).
