The future of food is…pink? Biomolecular engineer and Yonsei professor Jinkee Hong developed a form of rice containing lab-grown protein that adds 8% to the normal protein serving, according to a paper in the journal Matter, without adding carbon emissions to what the production of the grain normally emits. To achieve this, beef cells were grown inside of rice coated in fish gelatin and other enzymes, resulting in pink rice.

Why does this matter? Modern factory farming has a long list of negatives, including injected hormones, antibiotics, and elevated livestock stress levels that produce lower-quality meat. Then there are the spreading pathogens like E. coli and salmonella, adds the Washington Post. And, as growing movements advocate for less animal cruelty, lab-created foods would mean fewer animals slaughtered or cramped into overcrowded conditions. This also entails a reduction in emissions since 32% of human methane emissions come from livestock.

You can’t get your hands on it just yet. The rice hasn’t been approved for public consumption and it looks like it will be some time before it’s available. At present, an 8% increase in protein isn’t that substantial, but figuring out how to attach the protein to rice is a breakthrough in a field that has been attempting to find the best protein “microcarrier” for years.

There are some obstacles to overcome before finding pink rice in grocery stores. Despitebns of dollars of investment, only two countries (US and Singapore) approve cultivated meats for public consumption. Not to mention, people are still wary of the lab-grown creations, with around 50% of adult Americans reporting themselves “not at all likely” to try it. From a production side, lab-grown meat is also quite costly.

The results are in: Coffee rules the brew battle. While coffee and tea each have their fan bases and certain health benefits, recent research has found that coffee is linked to more health benefits, according to the Washington Post. Coffee offers more fiber than tea, has been found to improve microbiome health, and reduces the risk for developing chronic diseases, WaPo says.

Your cup of Joe is a stealthy fiber delivery system? Surprisingly, coffee packs 1.1-1.8 grams of fiber per cup (depending on how you take it), making it more fiber-dense than a glass of orange juice. Although consuming two or three cups of coffee each day can contribute to your daily fiber intake, it does not replace your five fruits and vegetables per day to reach the recommended 25 grams of fiber.

Both contenders boast caffeine-induced focus boosts, but overdoing it can lead to jitters,insomnia, and sometimes even anxiety which can be counterproductive. While coffee packs a caffeine wallop, tea serves up a gentler nudge, providing a more balanced mix of alertness without the sleep-disrupting aftermath.

When it comes to antioxidants, coffee and tea both have a lot to show for themselves.Both beverages have plenty of polyphenols, which lower the risk of chronic illnesses and support healthy bacteria in our gut microbiomes. While coffee drinkers toast to lower cancer risks and defend against diabetes, tea lovers revel in the longevity-inducing powers of their preferred drink.

And it’s heart-healthy (not just because of the caffeine): Both brews hold their own, with studies suggesting protective effects against cardiovascular issues. Coffee ’s lead in this category is undeniable, but tea is far more effective in being a calming drink. Antioxidants and polyphenols found in both beverages are also likely to contribute to improved heart health.

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