In South Korea, scientists have combined cultivated bovine muscle and fat cells to cooked rice, creating an umami flavor profile and adding protein to a dish that makes up the majority of diets in some regions. Researchers at Yonsei University say adding flavor and nutrition to staples like rice is also easier than creating cultivated meat products that resemble whole cuts, which most cultivated meat companies are pursuing.
“Our goal is to develop novel hybrid foods that have high nutritional value and sustainability beyond the value of meat,” Sohyeon Park, who led the study, told Fast Company. “We have always attempted to use familiar ingredients in cultured meat. This idea suddenly occurred to us while we were having lunch in our daily lives. At first, we started with no expectations, but I was very intrigued when I saw cells growing in rice grains.”