If you’re a foodtech nerd like me, chances are you’ve seen a few articles lately about a small group of startups working on a new technique to essentially food “out of thin air”. What makes this technology even more intriguing is it creates a new food source that is entirely disconnected from agriculture-based resources – yes, both animal AND plant-based inputs – to create proteins with a negligible impact on our the environment. The method they use is called “gas fermentation”.
Our own Catherine Lamb had a great piece diving into the tech behind gas fermentation and looking at the companies working on creating products for embryonic market. I found myself so fascinated by this new method of creating protein that I decided to invite the CEO of Solar Foods, Pasi Vainikka, onto a podcast so I could learn a little more about this space and just when we can expect food created with this new process to hit our plates.