Food is in the air
Solar Food is an innovative food-tech company, founded in 2017 in Helsinki, Finland, to create food made of endless resources transforming how humanity feeds itself. Mindful of the environmental impact that the food industry has caused, Solar Food has developed a revolutionary protein called Solein, which is made from air and electricity! Launched in 2019, the company aims to serve its protein across 400 million meals per year by 2025.
We have already witnessed the presence of the company in COP28 taking place in the United Arab Emirates, while Michelin-starred Chef Mirko Febbrile who leads the visionary Italian restaurant Fico in Singapore, has made it the world’s first eatery to offer Solein to the general public.
Solein sets an ambitious target that can be achieved now, due to the rising demand for natural and environmentally-friendly food alternatives, and its production is completely detached from agriculture and aquaculture, reducing land requirement and carbon footprint.
With an increasing world population, the food industry has a task to feed over 9.7 billion people by the year 2100. However, current food production methods, agricultural and aquaculture practices are straining the earth’s resources, thus playing important roles in environmental issues. As a matter of fact, 20% of global greenhouse gases emission is caused by food production. In addition, livestock currently occupies 40% of habitable land instead of being the home of forest or freshwater. If the current trend of greenhouse gas emissions is kept, the global temperature will increase by 5 degrees by 2100, according to Solar Food.
Less beef, more nutrition, less impact on the environment: By using renewable electricity, Solar Food is disrupting the food-processing industry and leading the way towards a low-carbon footprint food chain. It is claimed by the company that Solein’s production pollutes a hundred times less than beef and ten times less than plant productions. It needs significantly little resources and energy compared to other productions. It also uses a hundred times less water than beef and plants and the land used is sixty times more efficient. The production of natural Solein is set for a full-scale carbon-neutral factory.
As a result, Solar Food is contributing to the Sustainable Development goals of the United Nations and is setting an example for the industry of the future. Indeed, the protein can be produced anywhere in the world regardless of location, climate conditions, and uses clean energy for its production. Therefore, production can be easily scaled, without causing major shifts in resource requirements or impact on the environment.
The protein is produced through the induced reaction between, water, nutrients, carbon dioxide, and renewable electricity. A liquid microbe is cultivated in a fermentation tank and only eats the carbon dioxide extracted from the air, nutrients, and vitamins.
How it’s made the natural protein: The natural protein is produced through the induced reaction between, water, nutrients, carbon dioxide, and renewable electricity. A liquid microbe is cultivated in a fermentation tank and only eats the carbon dioxide extracted from the air, nutrients, and vitamins. This is why it is called the protein from the air. The liquid is continually removed and it is dried to produce the Solein powder. The bioprocess is powered by renewable electricity and the fermentation is, according to Solar Food, completely natural and similar to wine and beer production.
As reported by CEO Pasi Vainikka, the production of Solein could compete with soy at a full-scale production, if the company uses a lower-cost source of renewable energy. Across the Sun Belts, a label attributed to areas on the planet where sunshine is abundant, and in windy areas, a lower production cost is likely to be reached. The reasoning lies in the fact that the major installations and production costs are related to power and electricity generation.
Solein The food of the future: The Solar Food team affirms that the natural protein, Solein, can be added to daily meals and is rich in nutritional values. The protein does not have any taste and can, therefore, be matched with most foods.
key ingredient in the food of the future
Moreover, the company separates the use of the protein in three categories. The “existing food products” in which Solein will be used like any other protein ingredient – such is the case for bread, shakes, or yogurt. The second category being the “plant-based meat alternatives” and the third category including “alternative for culture meat production”. Solein could, therefore, be a key ingredient in the food of the future, due to its adaptability and nutritional value, as well as its scalable, environmentally-friendly, and cleaner production methods.
A few years back the Rockefeller Foundation had already invited organizations to submit a vision for a “regenerative and nourishing food system that they aspire to create by the year 2050.“
From over 1,300 submissions, the foundation chose 79 semi-finalists. Amongst them, the Finnish company Solar Foods envisioning the sun and the air as principal factors to produce food.
we can turn the western Sahara into a flourishing food production hub
They want to use Morocco’s abundant sunshine to power direct air capture facilities that remove carbon dioxide from the atmosphere and transform the gas into food protein. “We can turn the western Sahara into a flourishing food production hub”.
How will entities respond to Solein, this novel protein created from electricity, water, and air? Actions will be influenced by safety, sustainability, and economic factors. Assessments and potential collaborations may be in the works to ensure regulatory compliance. Investment groups, in strategic evaluations, will assess market demand and profitability for potential support or investment. Leaders in arid regions may adopt Solein to address food security, especially if it proves a dependable, sustainable source. The appeal of an eco-friendly production method could be significant for areas facing water scarcity and adverse climates. In essence, responses will involve safety, economic analysis, and the perceived advantages of Solein in addressing diverse challenges.
View the blog and learn more about the brilliant life saviors of the Finnish company https://solarfoods.fi/blog/
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