This week, NASA’s ability to keep astronauts fat and happy on a mission to Mars took another giant leap forward for mankind.
That’s because the U.S. space agency, in partnership with the Canadian Space Agency (CSA), announced the 11 finalists for Phase 2 of the Deep Space Food Challenge, a competition designed to help explore and better understand how these agencies can feed humans in space.
The second phase of the competition kicked off in January 2022, and both new teams and previous Phase 1 winners were challenged to build small-scale prototypes of their ideas. Dozens of teams developed prototypes to use minimal resources, creating little waste, and producing safe, healthy, and tasty foods for astronauts.
The judging panel, which featured experts from academia, industry, and government, evaluated submissions on various criteria such as design innovation, scientific and technical approach, and the feasibility of their design.
The following U.S. companies were selected as finalists:
- InFynity (Chicago, Illinois) is utilizing fungi protein to prepare nutritious and delicious foods.
- Nolux (Riverside, California) is producing plant- and fungal-based food using artificial photosynthesis.
- Mu Mycology (Hillboro, Oregon) uses a closed-loop mushroom cultivation system allowing for scalable growth of various edible mushrooms.
- Kernel Deltech USA (Cape Canaveral, Florida) produces inactivated fungal biomass using a continuous cultivation technique.
- Interstellar Lab (Merritt Island, Florida) produces fresh microgreens, vegetables, mushrooms, and insects to provide micronutrients for long-term space missions.
- Far Out Foods (St. Paul, Minnesota) developed a nearly closed-loop food production system called the Exo-Garden that is capable of producing a variety of mushrooms and hydroponic vegetables.
- SATED (Boulder, Colorado), or Safe Appliance, Tidy, Efficient, & Delicious, cooks a variety of well-known foods from long-shelf-life ingredients.
- Air Company (Brooklyn, New York) developed a system that captures carbon dioxide exhaled by astronauts, combined with hydrogen made with water electrolysis, to produce alcohol that is then fed to an edible yeast to make proteins, fats, and carbohydrates.
In addition to these U.S. companies, the NASA and the CSA recognized three international finalist teams from outside the U.S. and Canada:
- Enigma of the Cosmos (Melbourne, Australia) created a food production system with an adaptive growing platform that could increase efficiency by at least 40%.
- Solar Foods (Lappeenranta, Finland) uses gas fermentation to produce single-cell proteins.
- Mycorena (Gothenburg, Sweden) developed a circular production system utilizing a mix of microalgae and fungi, resulting in a microprotein using minimal resources while generating minimal waste.
The top 5 U.S. companies will be recognized as Phase 2 challenge winners, each awarded $150,000. In addition, up to three top-scoring international teams will be recognized as Phase 2 challenge winners. The winners of Phase 2 are scheduled to be announced in April 2023.
Looking at the finalists, it’s clear the big winner was…fungi. Six of the final eight finalists have built systems that create fungi in some form or another. But maybe the most intriguing system chosen by NASA is from Brooklyn’s Air Company, which has technology that can convert an astronaut’s breath into alcohol, which is then used as feed media for an edible yeast that produces proteins, fats, and carbs. As it turns out, the company’s technology can also produce vodka, which I’m thinking might just come in handy during a long-term space flight.
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