Yes, it’s now possible to make food out of thin air.
Sustainability has become a buzzword for companies across industries, and innovation in eco-friendly solutions continues to make headlines. Recently, we looked at compostable packaging that could replace plastic. Now, a food company is going even further by creating protein from air—and yes, they are turning it into real recipes.
Solar Foods, the company behind this innovation, introduced its protein powder, Solein, in Singapore last year. Now, it’s making its way to the U.S. through a partnership with chef Greg Baxtrom and his New York City restaurant, Olmsted.
Solein is a protein powder made from a single-cell organism that grows with carbon dioxide and hydrogen. The protein producer claimed it has a “mild, umami flavor” and can replace traditional proteins in foods like dairy and meat alternatives, snacks, drinks, noodles, pasta, bread, and spreads.
Through this collaboration, Chef Baxtrom created a four-course menu at Olmsted featuring Solein as a key ingredient. He replaced traditional dairy ingredients like milk, butter, and egg yolk with Solein.
The recipes offered at the restaurant include Solein Delicata Squash Rings with green tomato ketchup and ‘fallikake,’ Brussels Sprout Solein Spaetzle with Piave Vecchio and Alfredo sauce, Solein Carrot Crepe with carrot butter, sunflower, and preserved lemon, and Old School Solein Chocolate Mousse with poached Italian plums and orange marmalade.
These dishes will be available through the end of November.
Solar Foods was also awarded by NASA as the international category winner in the NASA Deep Space Food Challenge for its Solein, recognizing it as a potential food source that could be produced in space.