Scientists from South Korea have developed a new type of environmentally sustainable food by combining rice and beef cells, suggesting that it could help in solving food crises and advancing climate change efforts.

Researchers at Yonsei University in Seoul have successfully implanted this new rice that contains muscle and fat cells from beef inside a lab.

The result was the growth of pink rice that researchers believe could serve as a cheaper and more environmentally sustainable alternative to meat, with a lower carbon footprint.

Lead researcher Park Soo Hyun said: "Imagine if we could get all the necessary nutrients we need from protein-rich rice."

In a statement released on Wednesday coinciding with the study's publication in the journal "Matter," it was explained that "rice already contains a high amount of nutrients, but adding cells derived from beef enhances these nutrients."

Rice grains were coated with fish gelatin to help beef muscle cells adhere to them, and then were cultivated for 11 days.

The research team pointed out that the final product contains 8% protein and 7% fat, more than regular rice, and it is firmer and breaks down more easily than natural grains.

Park mentioned that this product has a much lower carbon footprint than meat because it does not require livestock farming, an activity that consumes "large amounts of resources and water and results in significant greenhouse gas emissions."

If this rice is introduced to the market, it would be a much cheaper option for consumers in South Korea, with an expected price of around $2.23 per kilogram, while beef costs $15 per kilogram.

The team intends to continue improving the quality of the new rice before selling it in the market, to allow the cells to grow better in the grains, enhancing their nutritional value.