Scientists have made significant advancements in the food field by combining cell-cultured meat with rice to create new nutritious foods with the aroma of both rice and meat. The China Comprehensive Meat Food Research Center and the Beijing Academy of Food Science have developed chicken rice and pork rice by transplanting pork and chicken cells directly into rice and other crops.
According to Wang Shouwei, the main scientist behind the project, these foods resemble regular rice but have the aroma of both rice and meat after cooking. The new technology not only enhances taste but also offers exciting nutritional possibilities. By precisely controlling the content of protein, amino acids, fiber, carbohydrates, and other nutrients, the foods can be tailored to specific dietary needs.
The key innovation of this technology is using rice as a microbial substrate, replacing expensive synthetic substrates. Wang explained that rice is a natural, edible alternative rich in fiber and beneficial nutrients, addressing food safety concerns and reducing production costs. The production process involves pre-treating rice varieties to create a suitable environment for cell growth before combining pork fat and muscle cells on modified rice grains to create the final product.
Professor Zhou Jingwen from Jiangnan University praised chicken rice and pork rice as groundbreaking innovations in cell-based meat research, positioning China as a leader in the field. The research team is optimistic about mass-producing the new rice variety in the near future.
Fitness trainer Yao Xiangwei expressed interest in the new food but noted that price and public acceptance may be barriers to widespread adoption. While the novel dishes may arouse curiosity, Yao believes it could take some time for cultured foods to gain popularity among consumers.
The development of these new foods offers exciting possibilities for people looking for healthier options or those who cannot consume animal products due to dietary restrictions or ethical concerns. As researchers continue to explore this technology further, we can expect even more innovative solutions that will change how we approach nutrition and sustainability in agriculture.
