Scientists Plan to Produce Meat from the Air

The San Francisco-based company proposes to make meat from water, air, and minerals. A young startup called Air Protein announced the creation of the first-ever “air-based” artificial meat, writes “Agro-Center”.

The company was inspired by NASA’s idea from ​​the 1960s, which was to use astronauts’ carbon dioxide to convert microorganisms into food, according to the New York Post. At the heart of that development were microorganisms-hydrogenotrophs, which, in the presence of hydrogen, turn carbon dioxide to methane. Then, the energy produced allows creating the necessary proteins, components of meat.

The mission of Air Protein is to feed people with air protein products. According to a press release on the company’s website, the protein in their meat is produced by natural processes and “completely free from the use of pesticides, herbicides, hormones or antibiotics”.

The elements found in the air are used and converted into a nutrient-rich protein with the same amino acid profile as the animal protein, which contains B vitamins. The product looks like a light brown powder and has a “neutral taste” “. Although it is difficult to call it whole meat, according to representatives of the startup, it can be mixed with other ingredients and used for cooking full meals or used as an ingredient in protein bars and cocktails.

Air Protein plans to produce such foods as vegan burgers, protein-rich pasta, flakes, and drinks within hours, regardless of season and weather conditions.

“The statistics are clear. Our resources are under extreme stress, as evidenced by the fires in Amazon forests, deforestation, and increasing drought. We need to produce more food with less dependence on agricultural and water resources. Air-based meat solves these and other problems,”

said Air Protein CEO Lisa Inded, an associate at Berkeley University.

“We believe that air-based meat is a revolution that will help solve food problems of the next generation without harming nature.”

Let’s recall that earlier scientists reproduced the texture of artificial meat and refuted the long-standing claim that red and processed meat is bad for health.

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