Gas-based fermentation to produce proteins

This solution was shared by PRE-LAUNCH RESEARCH TEAM , 14 May 2021

Print date: 05 December 2024 22:22

Description of the innovative solution

Alternative protein Convenient processing Food biodiversity Waste Water availability Behavior change Food environment - personal Consumer choice Nutritious food Capacity building

This innovation proposes to use enzymatic reactions to convert carbon dioxide with microbes and a minimal amount of water, nutrients and electricity, into human-edible proteins. This process is ten times as efficient as photosynthesis, and as the process is done in tanks the land efficiency is roughly 20,000 times greater than arable farming. Proteins are essential for growth and maintenance of good health. However, protein production is currently associated to a high environmental cost. There is urgent need for novel practices that generate high quality protein at low (environmental) cost. This system produces protein powder that can be integrated into meals.

Primary users

Large & industrial farmers
Food processors
Foodtech companies
Agtech companies
Food safety & quality assurance agencies

Dietary impact

Protein is an important part of our diets. Making protein more available is essential as the population continues to grow and we can no longer rely on livestock or crops to provide sufficient protein.

Planetary impact

This solution can convert CO2 into proteins for human consumption. This protein source will help humans stabilise or reduce their animal-based protein consumption. Less livestock consumption will help reduce methane emissions might help mitigate climate change. In addition, less resources, such as water and soil, are needed to produce protein through gas-based fermentation, this will benefit the environment.

Equity impact

This solution can help to make protein more accessible to communities all over the world. By 2022 a company hopes to produce enough protein for 50 million meals per year.

Main concerns

The start-up cost is high and a small portion of the population might be able to adopt such a technology. Producing food using gas-based fermentation might affect the livelihood of many farmers and actors in the food supply chain. This should be considered when developing novel food production techniques. Consumer's acceptance for such types of protein powder might be a barrier for uptake, research should be conducted to develop healthy and delicious meal options using this protein powder.

Supply chain segment

Agricultural inputs and primary production practices

Maturity level

Prototype

Criteria

Food safety Food availability Climate mitigation Climate adaptation Water use Soil health Reducing biodiversity loss Reducing pollution

SDG target

SDG 2: Zero Hunger SDG 3: Good Health and Well-being SDG 6: Clean Water and Sanitation SDG 10: Reduced Inequality SDG 11: Sustainable Cities and Communities SDG 12: Responsible Consumption and Production SDG 13: Climate Action SDG 15: Life on Land

Context

Urban Peri-urban Rural

Examples and additional resources

Real-world examples

See this solution in action in different contexts and settings around the world

Solar Foods

Business information

Finnish company sequestering carbon by feeding CO2 and water from the air to microbes to create single-celled proteins called "Solein."

Finland

solarfoods.fi/.../

thespoon.tech/the-fut...hin-air/

Shared by IFSS Research Team

Additional resources

Learn more about this solution through studies, articles, business cases, and other information

Gas-to-Protein products in the market

News article, popular press or blog post

Article examining the feasibility and hurdles that gas-to-protein startups may face as they move towards mass production in the future.

cen.acs.org/food/foo...od/98/i36