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Scientists Invent New Hybrid Food by Growing Beef Inside Grains of Rice
As the world's population continues to grow, so too does the strain on the environment.
But according to a team led by biomolecular engineer Sohyeon Park of Yonsei University, the mash-up is rich in nutrition, and although a little labor-intensive to produce now, could one day ease food pressure. Park and her colleagues thought being so porous, rice could serve the same function, acting as the scaffold on which lab-grown animal cells can build into tissue. Hybrid rice production, the team calculated, produces 6.27 kilograms (13.82 pounds) of carbon dioxide per 100 grams (3.5 ounces) of protein.
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