🖖 Vegan protein almost out of thin air

We got cars spitting out carbon dioxide (CO₂). We got factories spewing it out. It just keeps coming and coming.

If we’re not careful the greenhouse effect will cook us right off the surface of the planet.

Like Venus.

It’s 464°C out there making it the hottest planet in our solar system.

Our problem is twofold:

1. Reducing the CO₂ that’s already in the atmosphere

2. Learning how to operate without creating so much in the first place

So how do we reduce CO₂?

There are a few companies working on solutions.

One out in Finland is on the case.

They’re turning that greenhouse gas into a viable protein source.

Who is it?

The start-up, Solar Foods, is mixing CO₂ and hydrogen with a sprinkling of oxygen and a microorganism to create a protein rich slurry.

And it’s fed all the things a growing microbe needs:

• nitrogen

• calcium

• phosphorus

• potassium

When there’s enough of it it’s dried and pulverised into a powder.

They call it Solein^® .

It has a protein content similar to soy and algae. Rockin’ 20 amino acids.

It’s also high in iron and B vitamins too.

According to the website:

• Dietary fibre: 10-15%

• Fat: 5-8%

• Minerals: 3-5%

• Protein: 65-70%

To put that in perspective:

• Cooked lean beef is about 26% protein

• Beans rock between 20-25%

• Soy beans have almost 50% protein

• Nutritional yeast is also 50% protein

It’s orange due to naturally occurring carotenoids (think carrots) and chefs describe it as having a fatty/nutty taste with hints of umami.

The advantages over meat production are pretty darn clear.

It needs much less water.

No pesticides.

No antibiotics.

And no fertiliser.

Sidenote:

We’re used to microorganisms making efficient sources of protein for us. Saccharomyces cerevisiae, or brewer’s yeast, is the star of The Nutritional Yeast Show. 

If you’re not familiar, the yeast is fed and grown in sufficient quantity. Then it’s deactivated with heat before being dried and crumbled.

You can sprinkle it on anything just like grated Parmigiano.

Back at it:

Solein^® was given to chefs in Singapore. They had a lot of fun with it.

They made variations on local dishes.

Made pasta with it.

And even ice cream.

I’ve put a link to a video down below.

Solar Foods plans for a big launch in Europe with a range of products.

They’re already producing market-ready food items like ice cream and chocolate bars together with confectionery manufacturer, Fazer.

The market for air proteins is expected to grow significantly in the coming years.

Did you ever think we’d say things like that?

Air protein.

If all goes well, a product like this could just as easily be on fine-dining menus, disaster supply kits or lunar colonies.

A smaller module has been designed to fit the requirements of spacecraft.

I’m curious to see what this future holds for us.