Major investors are channeling their funds into a company creating a meat substitute from the air. ADM Ventures, Barclays, and GV (formerly Google Ventures) spearheaded a $32 million funding round for Air Protein, a startup that employs fermentation to produce a meat alternative from atmospheric elements. Founded by former strategy consultant Lisa Dyson, who holds a doctorate in physics, the company is based on 1960s NASA research focused on how astronauts could convert carbon dioxide into food. “With this funding, we will accelerate our efforts to provide innovative, environmentally friendly, and highly nutritious alternatives that will play a crucial role in meeting the increasing global demand for substitutes to animal protein,” Dyson stated in an emailed press release. “We are commercializing a novel technology platform that can scale to large production levels, helping to feed the world’s anticipated 10 billion people by 2050 in the most sustainable manner available today.”
Air Protein plans to utilize the funds to establish an innovation R&D lab, fast-track product development and commercialization, and expand its team. Dyson mentioned in an email that Air Protein has been leveraging staff from its sister company Kiverdi, which employs similar technology for plastic recycling, soil enrichment, aquaculture feed creation, and developing closed-loop systems that repurpose waste from other industries. Dyson aims to assemble a dedicated team for Air Protein, which will include meat R&D personnel, as well as roles in finance, marketing, and HR.
While the entire concept of Air Protein may seem like something out of science fiction, it is grounded in a 1967 NASA report outlining methods to sustain human life during long-duration space missions. The space agency explored hydrogenotrophs—common microbes, some of which inhabit the human gut—that can convert carbon dioxide into tangible protein. NASA considered using these microbes to transform the carbon dioxide exhaled by astronauts into a consumable source of nutrition.
In 2016, Dyson delivered a TED talk explaining how the technology functions. After Air Protein was established as a spin-off from Kiverdi in 2019, she informed Food Dive that the company had developed fermentation vessels capable of rapidly and efficiently converting gases into a protein-rich flour-like substance, akin to brewing facilities.
Sustainability is a major advantage of Air Protein’s production process, which requires minimal resources, according to Dyson. This sustainability factor is also a key reason why investors supported the company’s latest funding round. “At GV, we’re attracted to invest in the future of sustainable food, and Air Protein offers a unique protein source with proven yields and production efficiency,” said Andy Wheeler, a general partner at the venture arm, in a written statement. “Air Protein has significant potential as a modern meat alternative, and we look forward to seeing what CEO Lisa Dyson and the founding team will accomplish in the company’s next growth phase.”
Currently, Air Protein is solely focused on meat substitutes. Dyson noted in an email that while she wouldn’t disclose specifics about potential products or launch timelines, “interest across all possible paths has been tremendous.” Photographs from the company depict products resembling chicken substitutes. Since its inception, Air Protein has been refining its process and product. Dyson indicated that the company spent 2020 perfecting texture and taste profiles, achieving success in consumer taste tests. The goal is to enhance the fermentation process to create its signature protein ingredient and scale up for product launch. Furthermore, Dyson mentioned that Air Protein has initiated the process of obtaining GRAS certification for its protein ingredient to enable sales to U.S. consumers.
ADM Ventures provides a crucial partnership for Air Protein through this funding round. The ingredients giant has invested in several technology-driven protein startups in recent years, including animal-free dairy company Perfect Day, alternative protein producer Nature’s Fynd (formerly known as Sustainable Bioproducts), and animal-free ingredient manufacturer Geltor. Managing Director Darren Streiler stated in a release that ADM Ventures would leverage its expertise in fermentation for ingredients and product development to assist Air Protein in bringing its offerings to market.
As Air Protein develops its products, it is also crafting its messaging. For many consumers, food derived from air may appear more like a magic trick than a viable product. Dyson mentioned that the company will likely emphasize the product’s high protein content—approximately 80% protein—and sustainability. Additionally, the inclusion of nutrients such as calcium citrate and zinc in their formulations may further enhance the product’s appeal and nutritional profile, supporting the mission to provide a sustainable meat alternative that meets the demands of health-conscious consumers.