A natural protein produced from carbon dioxide and renewable electricity, which is ‘100 times more climate-friendly than meat and ten times better than plants’ could fix many of the global challenges we currently face, according to Energy Live News.
That’s the suggestion from Pasi Vainikka, Co-Founder and CEO of Solar Foods, who spoke to ELN about the pioneering discovery of the Solein protein, which he suggests could revolutionize the food chain as we know it.
He said: “Our bioprocess is similar to wine and beer making. But instead of using sugar, we use bubbles of carbon dioxide and hydrogen and renewable energy. Our protein can be the next big competitor in the meat market and the basic difference that our technology has is that we disconnect food from agriculture. We are not dependent on the availability of agricultural land.”
Solein is a multipurpose powder that resembles wheat flour in consistency. It’s made up of 50 percent protein, 5-10% fat, and 20-25 percent carbs. It’s being developed as a protein substitute to make protein’s essentials more sustainable.
Solein has three potential applications: as a protein element in everyday foods such as pastas, breads, and plant-based dairy; as a plant-based meat alternative, similar to veggie burgers; and as a genetically developed meat alternative based on Solein manufacturing principles and
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