A facility in Finland has commenced operations, marking the world’s first commercial-scale production of versatile protein derived from air.
Plans are underway for this innovative microbe-based food to become available in the United States later this year. The company behind this achievement, Solar Foods, is part of a small group striving to lead the emerging market for air-fermentation-based protein, which is projected to reach a value of $100 million by 2032.
The protein, named Solein—described as “solar protein” to emphasize its sustainable origins—is the result of extensive research by Pasi Vainikka and bioprocess scientist Juha-Pekka Pitkänen. Inspiration came from single-cell microbes found in soil, known to oxidize hydrogen as an energy source, which were identified as suitable for cellular food production.
Although specific details about the microbial species and their origins remain confidential, it has been disclosed that they were sourced near the Baltic Sea. This secrecy is likely due to the significant commercial opportunities in this innovative food industry.
Through fermentation and drying processes, the outcome is a yellowish powder with a “mild aroma” and flavors that include “notes of umami, nuttiness, and creaminess.” Its versatility positions it as a promising high-protein alternative to traditional dairy products.
The concept of microbes consuming carbon dioxide, hydrogen, and oxygen to create edible protein may seem unconventional to some, yet the global food production landscape is approaching a critical turning point. Solar Foods is among the pioneers recognizing the urgency of change and the transformative potential of reimagining food production systems.
“Just like with quantum computers, it’s no longer a question of whether cellular agriculture will emerge—it’s evident that it will. The real question centers on leadership in this domain. Possibilities for this scientific platform are being explored on an entirely new scale. Factory 01 serves as proof that protein can be produced from start to finish under one roof, year-round, even in Finland’s challenging Northern conditions, all while adhering to sustainable and commercially viable practices.”
– Pasi Vainikka
The rising cost of groceries or items like eggs may be a primary concern in certain regions, but the broader global perspective reveals a graver issue. In 2022, nearly 800 million individuals faced prolonged hunger—a sharp increase from 122 million in 2019.
Concurrently, animal-based agriculture significantly impacts the environment, contributing approximately 30% of greenhouse gas emissions and consuming 70% of the planet’s water supply. This industry also drives land degradation, pollutes waterways, and accelerates deforestation. The emergence of zoonotic diseases, such as the H5N1 avian influenza threat, further underscores the unsustainability of current food production methods. With a global population increasing by 73 million annually, a critical question arises: how can enough food be provided without inflicting further damage on the planet?
A revolutionary solution has emerged—literally growing food from air. This innovative approach, pioneered in the 1970s by NASA to create nutrition for astronauts, has recently been revitalized. Solar Foods exemplifies this forward-thinking approach. The company debuted Solein, its air-derived protein, in Singapore with a five-course meal designed by chefs to highlight its versatility. Meanwhile, California-based Air Protein has entered the market with a focus on developing alternative meats such as chicken, scallops, and fish, utilizing a proprietary fermentation process. With over $107 million in funding from major investors like Barclays and ADM, the race to scale and commercialize these sustainable proteins is intensifying.
This innovative food biotech sector is paving the way for an era where nutrition is produced efficiently and sustainably, addressing both environmental and global hunger challenges.
Air Protein is described as a nutrient-rich source of essential vitamins, minerals, and all 20 amino acids, including the nine essential amino acids. According to the company, it offers twice the amino acid content of soybeans while being free from GMOs, pesticides, herbicides, hormones, and antibiotics.
The environmental advantages are significant, requiring 524,000 times less land and 112,000 times less water per kilogram than conventional meat production methods. Additionally, production is remarkably fast. A partnership between Air Protein and ADM in 2023 aims to establish a commercial-scale production plant to meet growing demand.
Solar Foods is advancing in a similar direction. Its facility, occupying just one-fifth of a hectare, produces 160 tonnes of Solein powder annually. This powder can be transformed into various foods, such as dairy alternatives, meat substitutes, and protein-enriched staples. The microbial-based process excludes animal and plant inputs, aligning with sustainability goals.
Scalability challenges that have affected cell-grown meat appear less pronounced in microbial-protein production. Solein, which comprises 65-70% protein, 5-8% fat, 10-15% dietary fibers, and 3-5% mineral nutrients, is cultivated with 100 times less water, 20 times less land, and one-fifth of the carbon emissions of plant protein production.
“It can be used to replace existing proteins in a variety of foods, for example in alternative dairy and meat, different snacks and beverages, noodles and pasta, or breads and spreads. It is the first ever novel food disconnected from the limits of traditional agriculture. This type of production method has the potential to transform the sustainability, availability, and transparency of what is consumed and where food can be produced.”
The process originates from a natural, unmodified single-cell organism. Despite its unconventional cultivation, the resulting protein is entirely natural and can be produced rapidly, nearly anywhere.
In the Netherlands, Deep Branch has introduced Proton, a single-cell protein created through gas fermentation, specifically designed for the animal feed market. This high-protein feed reduces carbon emissions by 60% compared to conventional proteins used in agriculture. Currently, 37% of global cropland is dedicated to cultivating feed for livestock, a figure that continues to rise. Increasing demand for seafood, combined with climate challenges and declining fish catches for aquafeed production, has driven up the cost of high-protein feedstocks. With around 97% of fish meal utilized in animal feed—nearly two-thirds of which supports commercial fish farming—this system contributes significantly to environmental degradation. While fish meal production is a relatively small contributor to greenhouse gases in animal agriculture, it accounts for 57% of aquaculture’s emissions. Proton offers comparable nutritional benefits with a much smaller carbon footprint.
“A single silver bullet solution will unlikely replace the traditional method of producing animal feed. However, gas fermentation looks well-equipped to become one of the major players in this new space of alternative approaches. Fermentation concepts have been successfully developed for centuries, from beers to wines and everything in between, so there is reliable evidence that these technologies scale well.”
Another Dutch company, Farmless, has entered the air-food innovation landscape, focusing on microbes and renewable energy, particularly wind, to create products for both humans and animals.
“Since our feedstock is liquid and has an existing supply chain, it can be produced, shipped, and stored anywhere in the world.”
– Farmless
In California, Calysta has been advancing its FeedKind aquaculture business through air fermentation since 2012. In partnership with Adisseo, Calysta established Calysseo and plans to operate a 100,000-tonne-capacity fermenter in Saudi Arabia by late 2026 to scale up plant- and animal-free feed production. This follows the successful launch of a 20,000-tonne fermenter in China, dedicated to aquaculture.
These examples highlight the growing momentum of startups scaling alternative food production methods. With Solar Foods’ first factory operational and Air Protein poised to expand, rapid production capabilities offer a compelling advantage. According to Air Protein, this process “grows in hours,” enabling food to transition from fermentation to consumption far faster than traditional agricultural methods.
“Livestock needs two years to go from ‘suckling to sirloin. Air meat can be produced in a matter of hours, through a fermentation process similar to making beer or yogurt.”
– Air Protein
The readiness of the world to embrace microbes as a replacement for traditional protein remains uncertain. However, the appeal of innovations like Solein chocolate gelato is hard to overlook. A collaboration in June 2023 between Solar Foods and Singapore’s Pico restaurant showcased the potential of this new ingredient.
“Replacing dairy with Solein in this chocolate gelato, a vegan ice cream was crafted without compromising on creaminess.”
– Chef Mirko Febbrile
Examples such as these highlight the versatility of air-derived proteins in creating sustainable and indulgent foods.
