T​he alternative protein market shows no signs of slowing down: the industry is now worth around $1.4 billion (£1.08 billion), and expected to account for 10% of the 'meat' industry by 2029.

But plant-based alternatives could be in a battle with the elements, as a Californian start-up is developing an even lighter way to go.

A​ir Protein, based in the Bay-area of California, has been using carbon transformation techniques to grow proteins, a technology developed by Kiverdi which specialises in carbon recycling to produce food, clothes and personal care items.

T​he benefits of this system seem evident, as Kivedi states that its technology uses 10,000 times less land and 2,000 times less water than agricultural processes which produce similar proteins.

Air Protein CEO, Dr Lisa Dyson, says: "The statistics are clear. Our current resources are under extreme strain as evidenced by the burning Amazon due to deforestation and steadily increasing droughts, We need to produce more food with a reduced dependency on land and water resources. Air-based meat addresses these resource issues and more.

"The world is embracing plant-based meat and we believe air-based meat is the next evolution of the sustainably-produced food movement that will serve as one of the solutions to feeding a growing population without putting a strain on natural resources."

I​n addition, Air Protein has ensured that its products will be pesticide, herbicide, hormone and antibiotic free! We're sure if it'll taste like roast beef, but we will see...

Would you try an air-based meat alternative?

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