THE CHALLENGE

A protein powder client from Berkeley, California, draws inspiration from NASA’s 1960s and 1970s research on recycling exhaled carbon dioxide into food. Using specially selected cultures fed with elements extracted from the air (primarily carbon dioxide, nitrogen, and oxygen), the company grows a protein-rich biomass that is dried into a fine flour. This flour is then further processed to create meat and seafood analogues that aim to mimic the taste, texture, and functionality of chicken, beef, or scallops.

OUR WORK

Initially facing challenges, the team navigated FDA approval for the air-based protein flour/powder and overcame fermentation time delays. They ingeniously substituted a protein-equivalent alternative to create a fish analogue before transitioning to a chicken whole muscle analogue.

THE RESULT

In the end, we participated in a competition, unaware of the two other food labs, to develop the first alternative chicken using this innovative air-derived protein. Unfortunately, at the time the protein powder lacked the functional properties needed to accurately mimic real chicken texture and binding.

Today, the confidential client continues to advance its “landless agriculture” platform. The company has opened a demonstration “Air Farm” facility in the San Leandro area, secured self-affirmed GRAS status for its core protein ingredient, and entered a strategic development and production agreement with ADM to help scale commercial manufacturing. While still focused on building capacity, it is actively developing meat and seafood analogues (including chicken and scallop concepts) with improved functionality through ongoing R&D and partnerships.