[KIVERDI] AIR PROTEIN! Pioneering a new category: Air-Based Protein! What if we could create food from thin air that we breathe! “Beyond the Plant-based, air-based vegan meat is here!” It sounds like that old joke we have often gone on about becoming a “Breatharian,” far beyond the vegetarian. But it’s not a joke. “AIR PROTEIN,” a California based bay area Berkeley startup, has been creating vegan plant-based Protein out of the thin air as their name suggests. Today’s story is about the future food startup, KIVERDI’s “AIR PROTIEN.” We are now facing an urgent situation caused by the mammoth growth of the human population, especially on the food, since the foods are not infinite. More gravely, aggravated environmental contamination trigger the food war. It’s like a domino effect. The situation is getting serious and severe, but, humans eat and pollute without any concerns. So, a series of food startups are developing so-called “future foods” by introducing brilliant food technologies. So far, the future foods are mainly dealt with the fake-meats, and insects for substitute the protein supply. Most of all, Protein is one of the most critical nutrition factors. It is easy to guess by following the etymology of this word, Protein. “Protein” is rooted from the Greek word, “πρώτειος (Proteios)” which means primary, of the first rank, or important. And also, environmentally, innovation on the Protein is essential right now at this point because of the pollution caused by the traditional agriculture system, including dairy farms. Following this trend, creating new protein sources is the most significant, which can substitute the agriculture-based meat. Announcing on November 12th of last year that they had “created the world’s first air-based protein” using elements found in the air according to a statement from the food startup, Kiverdi. In fact, the original idea of compounding “air protein” is rooted form NASA. The CEO of Kiverdi, Lisa Dyson, and her partners picked this great idea from NASA’s report. The research was done in the 1960s when the government agency was trying to find efficient ways to create food for longer space missions while using limited resources. NASA came up with an idea for a “Closed-loop system.” they used the “microbes” to convert the exhaled carbon dioxide from astronauts into the food. They incorporated it into the C02 scrubbing system that gave astronauts their fresh air supply. This allowed NASA to take a waste product and turn it into a food source for the crews of long voyages like say a trip to Mars that takes around six months. By summarizing the report, finally, they find out the “Hydrogen bacteria,” which is Autotroph Monad (single-celled organisms) These bacteria generate the energy themselves by oxidizing the hydrogen, which explains the “autotroph.” So… Here is the impact. “Creation of the AIR PROTIEN, which is the same as the animal protein.” So how is it possible to make plant-based meats from the air around us? The answer lies in a special type of microbe called “Hydrogenotrophic,” which is the compound of “Hydrogen” and “Autotroph.” I bet you got the point. Yes, it is the same as the “Hydrogen Bacteria.” These single-celled micro-organisms convert carbon dioxide into Protein. Then, why this oxidation process is so important? Because that is the way plants do, namely “Photosynthesis.” Plants are amazing creatures. They gather sunlight, carbon dioxide, hydrogen, and make them into meaningful energy sources named glucose (sugar, C6H12O6) That is the point. They mimic the plants’ energy-generating process but more efficient in time and space. And even more, they upgrade and go beyond this typical photosynthesis. That is the Kiverdi is doing. Basically, the microbes do the same job as the plants by converting carbon dioxide into foods, and they do this using less space, no sunlight, and with far fewer resources than traditional plant-based agriculture requires. Their “probiotic production process” combines the air elements (such as carbon dioxide, oxygen, and nitrogen) with water and mineral nutrients to make the nutrient-rich protein. CEO Lisa Dyson describes the process as very much like making, yogurt, or beer. Still, without the same kind of fermentation that happens in those processes, she told the San Francisco Chronicle. I guess she wanted to feature that this process is not that artificial as GMO, but it is very natural process of nature. The exception, of course, being that unlike beer or yogurt, there are no grains or gallons of milk required to create this protein. The San Francisco Chronicle also reported that the resulting protein-dense powder is tasteless, but is easily made to look and taste like foods consumers are familiar with, much like meatless burgers, protein enriched pasta, cereals, beverages and more. Their air-based Protein is a similar amino acid profile to animal protein, with a fraction of the footprint. It is also free from hormones, antibiotics, pesticides, herbicides, gluten, dairy, soy. How perfect it is! This is what future foods should to be. Experts like Dana Hunnes (a senior dietitian at the Ronald Reagan UCLA Medical center in Los Angeles) have said this idea is feasible. “Given that proteins have a large nitrogen containing group in them and the air is over 70% nitrogen, it would make sense to me that you could siphon the nitrogen and carbon from the air to form the backbone of amino acids, which are what all proteins are made of,” Air Protein sees its company’s product as a way to create a more sustainable food system that we are in desperate need of as our growing global population is expected to swell even further than the 7 billion-plus we currently sit at. They also point out that their method doesn’t require large amounts of land resources and is not dependent on the weather or other conditions in nature like insects or disease. More significantly, the Air protein contains nine types of essential amino acids, which is similar figure with the animal proteins. And double the amount of the whole amino acid. Furthermore, Air protein already contains Vitamin B, B12, Niacin, Thiamine, which are hard to intake with a regular vegan diet. So, we do not have to take those minerals as pills or tablets separately. Another advantage the company touts is that they can make their Protein in a matter of days as opposed to the many months it takes to raise crops or “livestock.” A cow, for example, takes about 18 months to bring to market for “beef.” That’s just the time considerations just think about how it takes around 1,800 gallons of water to make 1 pound of “beef,” and you see how valuable this technology really could be at large scale. CEO of the Air Protein, Lisa Dyson, said that “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.” CEO Lisa Dyson’s Bio from the site reads: “Dr. Dyson is the CEO of Air Protein, which is focused on feeding the world’s population with food made from the most sustainable protein,” Protein that is made from elements found in the air. Using a proprietary probiotic production process, Air Protein is forging the way into a new era of sustainable food production, and has introduced the world’s first food from CO2. I highly recommend you to watch Dr. Dyson’s TED Talk about technology. Dr. Dyson is also the CEO of Kiverdi, which is remaking supply chains with carbon transformation. She goes over more details about the process of making this air-based vegan meat and the background of it starting with NASA. Dr. Dyson is a scientist and entrepreneur to her core, taught to solve problems. She was raised by an entrepreneur where she saw ideas come to fruition, and she thrives when she is able to use her scientific knowledge to solve problems that are good for business and good for planet. Lisa has spent the last decade of her career working on climate-positive technologies. As a mission-driven entrepreneur, Dr. Dyson is passionate about challenging business leaders to adopt innovative, sustainable ways of producing. Air Protein isn’t the only company using air to make Protein. A Finnish company called Solar Foods also says it’s making “food out of thin air,” using a combination of carbon dioxide, water, and renewable electricity. using a combination of carbon dioxide, water, and renewable electricity, CNN reported earlier this year. I am looking forward to the day when these food technologies commercialized as soon as possible, and reduce our dependence on finite land and water sources. The ultimate sustainable food system! Thank you so much for watching my video and please subscribe to my channel. And show your thumbs up! If you have anything to talk with me and share with me, please write in the comments. I will hop around the world and bring lots of thousands of funny stories to you guys. See you again and Bye! Thank you 🙂


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