Creating meat literally out of thin air sounds like technology you’d only expect to see in sci-fi movies, but according to Air Protein, it’s very real and viable.
Air Protein, the startup behind the air-based meat project, was co-founded by Dr. Lisa Dyson, an award-winning research physicist and strategy consultant, with the goal of producing meat alternatives. Such plant-based meat alternatives like Impossible Foods or Beyond Meat are all the rage these days and touted as the sustainable future of the meat industry, but Air Protein is taking sustainability to a whole new level with its air-sourced proteins. They are basically relying on a bunch of microbes capable of converting CO2 into amino-acids, with the final product being a protein-based flour that can be used to make a bunch of meatless products.
