In a groundbreaking initiative near Helsinki, Finland, scientists at Solar Foods are pioneering a new method of producing protein by harnessing air and electricity, presenting a sustainable alternative to traditional agriculture.
Livestock farming, a significant contributor to greenhouse gas emissions and global warming, is facing challenges from innovative cellular agriculture. This emerging field involves growing food or nutrients from cell cultures, offering a greener substitute for conventional animal agriculture.
While lab-grown meat, eggs, and milk have gained attention, they have also faced criticism for being unnatural, highly processed, energy-intensive, and expensive. However, Solar Foods’ newly inaugurated factory is shifting the paradigm by producing protein using air and electricity through advanced technology.
The process involves feeding a microbe with carbon dioxide, hydrogen, and minerals, and using renewable energy to power the production. This method results in a protein-rich powder that can replace milk and eggs in various products.
“We can source our main feedstock for the microbe from the air,” said Pasi Vainikka, CEO of Solar Foods, during a tour of their new facility. “We have started the production of the world’s most sustainable protein.”
Founded in 2017 by Vainikka and Juha-Pekka Pitkanen, Solar Foods launched the “world’s first factory growing food out of thin air” in April. The new protein, called “solein,” reportedly emits 130 times less greenhouse gases compared to beef production, according to a 2021 scientific study.
Inside the factory, Vainikka navigates through the laboratory and control room, where a team monitors the production process. “These are our future farmers,” he remarked.
Emilia Nordlund, head of industrial biotechnology and food research at the VTT Technical Research Centre, emphasized the significance of transforming food production and consumption to address the climate crisis and biodiversity loss. Despite the anticipated increase in meat consumption, new food production technologies like Solar Foods’ can help reduce emissions and diversify food sources.
“Industrial food production, especially livestock production, is a major cause of greenhouse gas emissions, biodiversity loss, eutrophication, and freshwater usage,” Nordlund explained. She advocates for improving existing food production methods alongside developing new technologies to enhance sustainability and resilience.
Fermentation technology, used to produce various nutrients including proteins, has existed for decades. However, recent technological advancements and research have significantly expanded the field, with active start-up hubs in the US, UK, Germany, the Netherlands, and Israel.
“We are in a crucial phase to see which start-ups will survive,” Nordlund noted, pointing out that bureaucratic hurdles are delaying cellular agriculture’s progress in the EU.
Vainikka, dressed in protective gear to prevent contamination, showcased a 20,000-litre fermenter in the factory. Inside the tank, microbes multiply as they are fed greenhouse gases. The extracted liquid is processed into a yellowish protein-rich powder with a “nutty” and “creamy” flavor.
“The fermenter produces the same amount of protein per day as 300 milking cows or 50,000 laying hens,” Vainikka said, equating to “five million meals’ worth of protein per year.”
Currently, the Finnish plant’s primary goal is to demonstrate the scalability of the technology to attract necessary investments while awaiting European regulatory approval. Although the protein is cleared for sale in Singapore, it is still pending classification as a food product in the EU and the US.
To make a significant impact, Vainikka aims to “build an industrial plant 100 times the size of this one.”
