American start-up Air Protein develops “air meat” technology, which is expected to reduce global carbon emissions, but consumers face challenges

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Can meat be produced from “air” alone? Scenes that seem to only appear in animation have now successfully occurred in real life. Lisa Dyson, CEO of the American start-up company Air Protein, and her team used Biomass fermentation technology to create a meat substitute called “Air Meat” in 2019 Taste.

According to CNN, the earliest prototype of this bioenergy fermentation technology was conceived by the National Aeronautics and Space Administration (hereinafter referred to as NASA) in 1967. NASA’s original goal was to It is hoped that through the combination of microorganisms and the carbon dioxide exhaled by astronauts to produce food, astronauts who have to perform missions on Mars for a long time can have an endless supply of food.

However, NASA’s plan did not send astronauts to Mars in the end, and the research on “food made from air” was also shelved. Dyson said that she and the Air Protein team used NASA’s original idea to put air meat into practice. “We pick up where NASA left off!” Dyson said.


What is the principle of air meat?

CNN explained that the principle of air meat production is actually somewhat similar to the fermentation of yogurt or cheese, but instead of adding yogurt to fresh milk, it is a mixture of carbon dioxide, water, nitrogen, Minerals and oxygen are poured into large fermentation tanks.

Then, the rich microorganisms in the fermenter “Hydrogenotrophs” (Hydrogenotrophs) will start to consume these gases, converting them into a protein-rich output within a few hours, to be collected, dried and formed into protein powder, and finally processed again. By adding flavoring agents and nutrients, the artificial meat products seen by the public are made.


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