Quotes from the Food Processing, February 15, 2024
Many researchers are working on creating new forms of meat that do not rely on animal farming. Some of these novel products include cultured meat grown from animal cells, and insect-based protein derived from crickets or other bugs. These alternatives aim to provide more sustainable and ethical options for meat consumption.
A novel way of producing alternative proteins has been developed by researchers from Yonsei University in Korea. They used rice grains as scaffolds to grow muscle and fat cells from animals, creating a hybrid food that resembles beef rice. The study, published in the journal Matter on February 14, showed that this method could offer a more cost-effective and environmentally friendly option for protein consumption.
The authors of the study proposed a novel way to enhance the nutritional value of rice by incorporating animal cells. Sohyeon Park, the lead researcher, and Jinkee Hong, the supervisor, are both affiliated with Yonsei University in South Korea. They envisioned a future where people could get all the essential nutrients from cell-cultured protein rice. “Rice is already rich in nutrients, but adding cells from livestock can make it even better,” Park said.
To grow cell-cultured meat, the researchers replicated the natural conditions that allow cells to form tissues and organs in animals. They used rice as a scaffold to host animal-derived cells in its pores and structures. Rice also contains molecules that can feed and stimulate these cells, making it a suitable platform.
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