Meat made from thin air? Pioneering the world’s first “air-based foods” from CO2, nitrogen and oxygen

13 Nov 2019 --- Using a probiotic production process that converts elements from the air into nutrients, US-based Air Protein is pioneering a new industry of sustainable foods without the need for arable land, water or weather requirements – foods made from air-based protein. Driven by the impacts of climate change and the world’s ballooning population, the company has leveraged a “revolutionary technology” to create the world’s first air-based meat. A company spokesperson tells FoodIngredientsFirst that this is a “major milestone in how we think about food production.”

“Air Protein’s technology was inspired by NASA’s research and solution to feed astronauts on long missions. Leveraging NASA’s research, a carbon transformation technology (we call it a probiotic production process) was developed that captures CO2 and uses it as the key input in creating nutrients,” the spokesperson explains.

“The process starts when elements from the air (CO2, oxygen and nitrogen) are combined with water and minerals. Using renewable energy, a probiotic production process converts the elements into nutrients,” the spokesperson notes. This process is similar to fermentation.

The result is Air Protein flour, which is a nutrient-rich flour with the same amino acid profile as animal protein, says the company. 

“Air Protein flour can then be used to make a variety of foods from burgers to pastas to cereals and so on. Partners could license this technology in the future,” the spokesperson continues. 

The company believes that “just as the world is embracing plant-based meat, air-based meat could be  the next evolution of the sustainably-produced food movement.” 

The United Nations Food and Agricultural Foundation (FAO) predicts farmers will need to increase food production by 70 percent with only 5 percent land increase to meet the expected growing population of 10 billion people by 2050. Air-based meat touts itself as offering “an elegant solution to that equation.”

The technology to produce the protein found in air-based meat allows for protein to be made in a matter of days instead of months, and independently of weather conditions or seasons. The process is similar to making yogurt or beer.

Air Protein leverages carbon transformation technology developed by Kiverdi, a disruptive US company aiming to replace “the old extractive systems, and revolutionize them with new forms of sustainable production that are good for business and the planet.”

“The statistics are clear. Our current resources are under extreme strain as evidenced by the burning Amazon rainforest due to deforestation and steadily increasing droughts. We need to produce more food with a reduced dependency on land and water resources. Air-based meat addresses these resource issues and more,” comments Kiverdi Founder and CEO, Dr. Lisa Dyson.

The protein found in air-based meat is produced using natural processes, and made completely free of any use of pesticides, herbicides, hormones or antibiotics.

“Current food production including plant-based alternatives still rely on old, extractive systems that are contributing to unprecedented levels of greenhouse gases and taking a toll on our earth’s resources,” continues the spokesperson. “Air Protein believes they can make the greatest difference by both capturing carbon, and transforming it into a healthy source of protein.”

The process to create this new form of protein uses renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein and with B vitamins which can be deficient in a vegan diet.

This year has been marked by food innovators pushing boundaries, particularly when it comes to alternative proteins. Taking the evolution of lab-grown meat to new heights, Aleph Farms completed its first slaughter-free meat experiment in space. The Israel-based food company has produced meat on the International Space Station, 248 miles (339 km) away from any natural resources in a milestone experiment that demonstrates its capability of producing slaughter-free meat anywhere.

In August, US start-up Sustainable Bioproducts (SBP), unveiled its plans to revolutionize the alternative protein market with its breakthrough biotechnology. Backed by investment from the likes of Archer Daniels Midland (ADM) and Danone, SBP developed a new way to grow edible proteins, emerging out of fundamental research into extremophile organisms that live in Yellowstone National Park’s volcanic springs. This has led to the development of fermentation technology, which can grow protein with great nutritional value and minimal impact on the environment.

By Gaynor Selby