Significant transformations are underway in the food industry. Farms are gradually transitioning to lab-grown produce, vertical farming, and cultured cell meat. Now, a new contender is emerging: proteins created from air.
One such innovation is Solein by Solar Foods. The company has recently inaugurated its first factory named “Factory 01” to establish air protein as a superior alternative to meat, dairy, and other high-carbon options like refined powders.
However, questions arise about the environmental impact, safety for consumption, and the process of converting air into food.
How is it made?
The production of Solein closely resembles beer brewing, employing a gas fermentation process. Dr. Ying Chan, a molecular microbiologist and assistant professor at the University of Nottingham, explains the concept as utilizing gases like carbon dioxide to create a protein-rich substance from air.
The microorganisms in Solein metabolize carbon dioxide, hydrogen, and nitrogen, facilitated by renewable energy to extract hydrogen from water molecules in the air. After cultivation in a nutrient-rich medium, the microorganisms are separated and processed into a protein-rich powder suitable for consumption.
Despite the initial usage of hydrogen-oxidizing bacteria in industrial processes, Solein transforms these bacteria into edible protein sources for human consumption.
Is Solain safe?
While Solein offers a high-protein, vegan, and environmentally sustainable option, safety concerns arise due to pending regulatory approvals in many countries and the challenges of handling hydrogen gas in the fermentation process.
Hydrogen management poses significant safety challenges, as the gas is volatile and potentially hazardous at large-scale operations. Solar Foods ensures proper safety measures in handling hydrogen but acknowledges the complexities involved.
Concerns remain about the long-term effects and safety of Solein consumption, despite its nutritional composition and eco-friendly profile.
Will it be the food of the future?
Solein faces regulatory hurdles and scalability challenges before becoming a mainstream food choice. However, its allergen-free, vegan, and versatile nature makes it an attractive protein source for various diets.
Solein’s minimal environmental footprint and complete nutrient profile offer a potential solution to sustainability challenges in the food industry. If regulatory approvals and safety concerns are addressed, Solein could revolutionize the future of food consumption.
About our expert Dr. Ying Chan
Dr. Ying Zhang specializes in molecular microbiology and bioengineering at the University of Nottingham. She provides insights into the innovative field of engineering biology.
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Source: www.sciencefocus.com
