In the 1960s, NASA scientists explored numerous facets of human space travel, resulting in notable achievements like the Apollo 11 moon landing in 1969. However, some of their findings, such as developing astronaut food from carbon dioxide, remained dormant for many years. Fast forward to today, and Lisa Dyson, a former strategy consultant with a Ph.D. in physics, has reignited this research. She became interested in sustainable protein production and rediscovered the earlier studies. Through her company Kiverdi, Dyson has pioneered technology to produce protein from air. Recently, she announced the launch of Air Protein, a food company leveraging this innovation to create meat alternatives. Dyson shared with Food Dive that the company plans to reveal details on their market entry next year.
Dyson emphasized that there is an increasing awareness of the ecological footprint of meat production and the urgent need to produce proteins sustainably for a growing global population. “This presents an excellent opportunity to introduce an alternative that is exceptionally sustainable, far more so than any land-based production,” she explained. She highlighted that Air Protein farms require no arable land, allowing habitats to remain untouched. The scalability of this method means food can be produced continuously, regardless of weather conditions. “The amount of protein generated could match that of a Texas-sized soybean farm with just an Air Protein farm the size of Walt Disney World,” she added.
Dyson envisions this groundbreaking technology as a means to transform both the food industry and environmental sustainability. Despite its scientific complexity, the idea of generating edible protein from air may seem like something out of a sci-fi narrative. NASA initially documented the workings of this technology in a 1967 report, which was part of a broader study on sustaining human life during extended space missions. The research focused on hydrogenotrophs—common microbes, some of which exist in the human gut—that can convert carbon dioxide into tangible protein. NASA aimed to utilize these microbes to transform exhaled carbon dioxide from astronauts into consumable food.
In a TED talk in 2016, Dyson discussed the potential of this technology, which she has since advanced at her companies. They have designed fermentation vessels that efficiently convert gases into a protein-rich flour resembling food products. Dyson compared these facilities to breweries but did not disclose the locations or the extent of Air Protein’s lab equipment, although Kiverdi’s primary lab is situated in Pleasanton, California. Kiverdi collaborates with other labs, and Dyson mentioned that several locations will eventually produce Air Protein.
The product derived from these fermentation processes is versatile and flavor-neutral, containing twice the protein of soy, along with essential amino acids and B vitamins. Dyson indicated that it can be incorporated into a variety of food items, including meat analogs, pasta, cereals, shakes, and protein bars. Given the significant environmental impact of meat production and the protein demands of humanity, she believes that starting with meat substitutes is a logical step, despite the competitive landscape. The company shared images of a chicken alternative made from Air Protein in its press release, with Dyson noting that they are still refining the product. Air Protein is the sole provider of this unique technology.
Dyson elaborated on the development process: “We are experimenting with various spices and techniques to enhance the flour, achieving the right texture and flavor.” Air Protein is exploring multiple avenues for product development, and Dyson hopes to announce new offerings under the Air Protein brand next year. Additionally, she is in discussions with several companies to establish product partnerships that may integrate Air Protein as an ingredient, though she did not specify the types of products being considered.
Dyson anticipates that consumers will be excited and intrigued by Air Protein, which targets a broad audience. The appeal of an ultra-sustainable and nutritious ingredient aligns with the current trend toward animal product alternatives. Some of the original NASA scientists involved in the foundational research of Kiverdi and Air Protein have expressed enthusiasm for Dyson’s progress, as she combines her expertise with their work to make air-based food a reality.
Dyson believes this innovation, alongside sustainable practices like regenerative agriculture, can contribute to solving the challenges facing the world today. “A variety of strategies must be implemented to enhance our current food production systems—making them more efficient and sustainable,” she stated. “We need to cultivate healthy soil that can produce crops for generations without relying on arable land. I envision a range of ideas materializing to create a more sustainable food future.”
As discussions around sustainable food production intensify, incorporating elements like calcium citrate para que serve can also play a role in enhancing the nutritional profile of these innovative food products, ensuring they meet the diverse needs of consumers while promoting ecological balance.