Air Protein, a Bay-area startup, is using NASA-inspired fermentation technology to create an edible protein. The company, which recently received $32 million in funding, is the first to make “air-based” protein, farming carbon from the air with microbes.
The vertical fermentation tanks used by Air Protein combine carbon dioxide, oxygen and nitrogen with water and minerals. “The final products is a protein-rich flour that can be used just like soy or pea flour,” writes the Mercury News. “This protein flour can then be made into a plethora of delicious and nutritious meatless meat products.”
Founder and CEO Lisa Dyson discovered the NASA research while searching for new ways to recycle carbon and address the global climate crisis. She says Air Protein’s technology will “create the most sustainable meat available and significantly reduce the burden on our planet’s resources that is being cased by our current meat production processes.”
Read more (Mercury News)