paper in question describing this:
A strategy to develop a nutrient-rich hybrid food using rice grains functionalized with nanocoating and bovine cells for a sustainable food system is reported. Rice grains are safe food ingredients with a low incidence of allergy and have a nutritional profile and structure suited for 3D cell culture. An edible coating composed of fish gelatin and food enzymes offers a high affinity between rice grains and cells and improves the structural stability of grains for increased cell capacity. The potential of rice grains as cell scaffolds is demonstrated by investigating the interactions between the coating, grains, and cells. The rice grains are transformed into a hybrid food with animal nutrients by containing organized bovine cells. We discuss the food properties and production value of this rice-based meat to evaluate its potential as a sustainable food that guarantees safety from food crises and global warming.
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Scientists have created a new type of hybrid food - a “meaty” rice that they say could offer an affordable and eco-friendly source of protein.
The rice was first coated in fish gelatine to help the beef cells latch on, and the grains were left in a petri dish to culture for up to 11 days.
And, compared to regular beef, it has a smaller carbon footprint, since the production method eliminates the need to raise and farm lots of animals.
Since the first lab-grown burger was unveiled in London in 2013, dozens of companies around the world have joined the race to bring affordable cultivated meat to the market.
Prof Neil Ward, an agri-food and climate specialist at the University of East Anglia, said this type of research holds promise for the development of healthier and more climate-friendly diets in future, but that some people needed convincing.
Bridget Benelam from the British Nutrition Foundation said: "Developing a diet that supports health for both people and planet is a major challenge.
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