Is there Natural Protein in the Air

The idea of ​​making proteins in the air came from the food manufacturing technology originally studied by NASA. NASA scientists were trying to secure the technology to develop food under limited space and resources for space exploration.

Although the technology was not complete, they later discovered microbes that provided the starting point for air protein development. The discovery of “hydrogen bacteria” that produce amino acids from carbon dioxide.

NASA’s achievements have inspired many of Dr. Lisa Dyson, head of research at startup Kiberdi, who was interested in their research decades later. As a result, Dr. Dyson and his team succeeded in converting atmospheric components into proteins using the microbes found by NASA.

The protein, called airprotein, is in the form of a fine powder. It is a 99% pure protein that is rich in vitamins and minerals, and consists only of ingredients that make up the air.

In particular, the reason that the attention is focused on the air protein, because if only a space for cultivating the microorganisms growing in the air components without a separate plantation, because the protein can be made at any time, regardless of time, temperature, season.

Dr. Dyson said, “If you take an example of how much protein you can produce from the air, it’s easy to compare Disney World, an amusement facility, and Texas, the US.” The amount of air protein we produce is equivalent to the amount of protein produced on a Texas-sized soymilk farm. ”

Late last year, Kyberdy set up a subsidiary to commercialize air protein technology. The startup was established to launch protein products to replace meat, and is widely used for hamburger patties and processed foods such as pasta and cereal.

Dr. Dyson, who is also the CTO of the subsidiary, said, “The core of our technology is to provide energy to the components of the atmosphere, such as carbon dioxide, oxygen and nitrogen, to produce proteins with the same amino acid composition as animal proteins.” The replacement foods used will be game changers in the food market. ”

In fact, air protein contains all nine essential amino acids, and twice as many amino acids as meat. Air protein also contains vitamin B, which is difficult to consume in fruit and vegetables.

Responding to the question of the future of air protein, Dr. Dyson explains that “traditional livestock farming is not able to meet both human food and environmental issues.” “Protein made from these ingredients will be a new source of food for mankind.”

Meanwhile, products similar in concept to Kiberdy’s air protein have emerged in Finland, attracting industry attention. Helsinki-based startup Solar Foods succeeded in producing a protein powder called Solein using air, water and electricity.

Solane is also a technology for obtaining proteins through microorganisms, like air protein. When hydrogen and Carbon dioxide are supplied separately from water and air, the microbes release amino acids to make proteins useful to humans.

The difference with air protein is the protein content. If airprotein is a high-protein, professional product, Solein is a more popular product, with protein, carbohydrates, and fats accounting for about 65% of all ingredients.

Pasi Bianica, CEO of Solar Foods, said, “It is likely to be used as a topping material for bread and pasta as it is a popular product.” “It’s going to be a day when protein competes with soybeans.”

Bianica said, “The carbon emissions from making solane are 1% of meat production and use less water than existing protein products.” “We are using agriculture-based food production to save our planet from climate change. “Solane is a product that can meet those needs.”

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Summary

The idea of ​​making proteins in the air came from the food manufacturing technology originally studied by NASA. NASA scientists were trying to secure the technology to develop food under limited space and resources for space exploration.

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