By 2050, the world will need to feed 10 billion people, requiring food resources to increase by 56%. The food system already represents one-third of global greenhouse-gas emissions with livestock production being one of the top contributors to greenhouse-gas emission, at 7.1 gigatones annually. Worryingly, global emission is expected to rise by 60% by 2050.
Unlike other alternative meat companies, Air Protein has created a sustainable protein made from elements in the air without compromising on taste, nutrition, and the climate. Inspired by NASA’s culinary fermentation technique, AirProtein has manufactured a meat alternative from air that can be farmed at any climate, geography, and any time of day — resulting in a new protein being made within a few short hours. The result is a nutritious, mineral and vitamin-rich meat with more protein per kilogram than regular meat — yet does not emit as much greenhouse gas and only requires minimal resources and land.
By using elements of the air — carbon dioxide, nitrogen — whisked together with their cultures, proteins are produced in a process powered by renewable energy. The protein in the cultures are then harvested, purified, and dried to remove water, resulting in a protein-packed flour that is ready to be made into any meat. Culinary techniques are further applied to the flour to recreate the texture and flavor that is akin to animal protein. This carbon-negative product is naturally low in emissions as it only uses 0.8 liters of water per kg of protein — versus the 15,000 liters per kilo of beef usually needed.