Firm invests in meat-from-air idea

Read full article

One of the world’s largest agricultural commodity traders is pouring money into a startup making meat from elements of the air.

Archer Daniels Midland Co., Barclays and Google’s venture capital unit are leading a $32 million series A funding for Air Protein. The California-based firm combines carbon dioxide, oxygen and nitrogen with water and minerals in a probiotic production process that converts the elements into nutrients.

It all sounds very futuristic, but Air Protein’s Chief Executive Officer Lisa Dyson says it’s like making yogurt, a process that involves live cultures, but that requires no arable land. If scalable, the technology will help cut agriculture emissions and even improve food security as the product can be made anywhere independent of climate, soil and weather conditions.

“There’s going to be 10 billion people in the planet by 2050 and our current food-production system is one of the largest greenhouse gas producing sectors,” she said.

The company will use the funds to start an innovation lab, accelerate product development and commercialization, as well as to recruit and build a “world-class” team, Air Protein said in an emailed statement. There’s still no set timeline for when the alternative meat will reach the market.

Air Protein’s technology is “aligned with Archer Daniels Midland’s larger mission to develop innovative products to meet growing global demand for nourishing foods and beverages,” Darren Streiler, the investment director of ADM Ventures, said in an emailed statement. A portion of the funding “will be used to accelerate required submissions to the FDA, product development and commercialization,” he said.

Yogurt is made by adding live cultures to warm milk, creating the ideal environment for bacteria to thrive, thickening the milk. Air Protein’s process creates a source of protein that has all the essential amino acids and is rich in vitamins and minerals including B12, Dyson said.

“Once we have that protein ingredient, we create textures and flavors of meat by combining different culinary techniques,” she said. “You can think of it as taking wheat flour and turning into pasta, there’s different culinary techniques to do that and in a similar type of concept we are able to use culinary techniques to go from that protein ingredient to final meat products.”





Read full article Share on twitter