From Roger Parkinson, Wellsford, New Zealand
James Woodford reports on a new food product incorporating cultured beef cells into rice to get a higher protein version of the latter for a carbon dioxide cost of 6 kilograms per 100 grams of protein. This compares well with beef, but not with lentils, which have a lot more protein and a CO2 cost of 0.84kg/100g of protein. An added bonus is that lentils don’t require a new industrial process to make them and there are already lots of recipes for them (24 February, p 19).
