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Protein Made from Air: The Future of Food Has Arrived

Madison

Imagine a protein that isn’t made from plants or animals, doesn’t require farmland, and has a production process that leaves an almost invisible environmental footprint. It sounds like something out of a sci-fi movie, but it’s very real, and it’s called Solein—a sustainable protein source created out of thin air.


Out of Thin Air, Solein by Solar Foods
Out of Thin Air, Solein by Solar Foods

Over the past two decades, the search for alternative proteins has exploded. From plant-based burgers like those from Beyond Meat to cricket protein powder and lab-grown meat, innovators have raced to find eco-friendly options to feed a growing population. But each solution has had its challenges—some are heavily processed, others contribute to deforestation, and many struggle to win over consumers with their taste. Solein, however, promises to be different.


So, what exactly is it? Solein is a mustard-colored powder created by Solar Foods, a Finnish food tech company. Unlike anything else on the market, it’s made from a single-cell microbe that feeds on air. Yes, air. “Solein is produced in a fermentor akin to the ones used in breweries and wineries,” explains Solar Foods co-founder and CEO Pasi Vainikka. “In the fermentor, we feed the microbe like you would feed a plant, but instead of watering and fertilizing it, we use mere air and electricity as the main resources.”


Out of Thin Air, Solein by Solar Foods
Out of Thin Air, dry Solein powder by Solar Foods

The process involves feeding the microbe carbon dioxide (from air) and hydrogen (split from water using renewable energy). This creates a thick liquid, which is then heated and dried into a nutrient-rich powder that packs an impressive 75% protein content. For comparison, this rivals popular whey protein powders, meaning Solein is just as efficient at delivering nutrition.


But Solein’s real magic lies in its sustainability. Unlike traditional farming, which requires massive amounts of land, water, and energy, Solein’s production is remarkably efficient. It uses 100 times less water than plant-based protein production and is 20 times more land-efficient. According to Vainikka, its environmental impact is a fraction of most plant-based proteins and just 1% of that of meat.


And then there’s the taste—or lack thereof. Unlike many protein powders, which can be chalky or bitter, Solein has virtually no flavor, making it a blank canvas for food innovation. It can enhance packaged foods with extra protein or become a key ingredient in products like alternative yogurt and cheese, thanks to its unique ability to form gels in acidic conditions.


Still, there are challenges. Solein’s unique properties mean it doesn’t always behave like other protein powders, so chefs and food scientists must experiment to unlock its potential. And while it may not yet be as simple as scooping it into your post-workout shake, the possibilities it offers are endless.


Solein isn’t just another food trend; it’s a glimpse into a future where feeding the world doesn’t have to cost the earth. With its minimal environmental impact and adaptability, it could redefine what we think of as sustainable eating. For now, it’s an innovation waiting to take center stage—one that might soon turn the air we breathe into the meals we eat.

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