Archer Daniels Midland (ADM) is collaborating with Air Protein to assist the food technology startup in creating nutritious food from carbon dioxide. The two companies have established a strategic development agreement where ADM will provide its researchers, insights into ingredients, technologies, and strategic support to help Air Protein commercialize its products. The partnership also includes exclusive rights for both companies to collaborate on the construction and operation of a large-scale Air Protein facility.
Previously, ADM invested in Air Protein, co-leading the startup’s $32 million Series A funding round in 2021. “They have thousands of ingredients and a vast workforce dedicated to commercializing various ingredients, products, and formulations worldwide,” said Air Protein’s co-founder and CEO, Lisa Dyson. “We can now leverage all that expertise to bring Air Protein to fruition.”
Air Protein is based on 1960s NASA research that explored using hydrogenotrophs—common microbes, some of which inhabit the human gut—to convert carbon dioxide into protein. This research, initially conducted during the early space exploration days, had remained dormant for decades until Dyson rediscovered, validated, and refined it. With co-founder John Reed, she established Air Protein to eventually transform this protein into consumer products.
The company has attracted significant attention and investment, claiming to have raised approximately $107 million in total funding. Notable investors include the Ford Foundation, Barclays Sustainable Impact Capital, and GV (formerly Google Ventures), in addition to ADM.
In recent years, ADM has actively engaged with various food technology companies through investments and partnerships, including collaborations with Perfect Day (animal-free dairy), Nature’s Fynd (fermented meat and dairy alternatives), Geltor (animal-free collagen), New Culture (animal-free cheese), and Believer Meats (formerly Future Meat Technologies). Ian Pinner, ADM’s Senior Vice President for Strategy and Innovation, stated that the company enters these partnerships to leverage its expertise and assist emerging companies with promising technologies in the food and beverage ecosystem. In an email this week, Pinner expressed that the collaboration with Air Protein aligns with their broader strategy: combining ADM’s capabilities with Air Protein’s innovative technology to promote a secure and sustainable food system for the future. “We look forward to collaborating on the research, development, and scalability of cost-effective ingredients for new alternative meat offerings,” he wrote.
Air Protein is focusing on its unique advantage: being entirely independent of traditional farming and supply chains. Dyson emphasized that all other aspects of the food industry currently rely on agricultural products. Even companies utilizing biomass fermentation for mycelium-based meat alternatives require sugars to feed their fermenters. In contrast, Air Protein only requires carbon dioxide and energy. “We’re completely landless in terms of arable land and insulated from the price volatility associated with it,” Dyson noted. “Whether it’s due to climate or geopolitical factors, there are numerous uncertainties… We’re detached from supply chains. Additionally, we’re producing an ingredient through a carbon-negative process,” she added.
Air Protein is developing several product lines, including meat analogs such as Air Chicken and Air Seafood, derived from the protein they produce. The company also aims to serve as an ingredient supplier, offering protein ingredients to food companies, helping them enhance nutrition and sustainability. Dyson mentioned that Air Protein’s ingredients could assist companies in achieving their Scope 3 emissions targets, which require sustainable sourcing.
Currently, Air Protein is working on scaling its production and obtaining regulatory approval for its products, making it uncertain when any meat analogs or ingredients will be available. “We are literally producing protein from air, which is a complex and time-consuming process,” Dyson explained. The company has conducted its scientific research to ensure that the protein produced meets the FDA’s Generally Recognized as Safe (GRAS) standards and has submitted its findings to the FDA, awaiting approval.
Earlier this year, Air Protein inaugurated its first manufacturing facility in San Leandro, California, referred to as an Air Farm, capable of generating substantial food quantities without requiring farmland. Dyson indicated that the Air Farm is currently in the commissioning phase and will function as both a research and development hub and a facility for scaling up as the company prepares to launch new products.
As Air Protein expands, Dyson envisions building similar Air Farms globally, as they can be established almost anywhere and operate under any weather conditions without the need for agricultural inputs. While the California facility will focus on developing and scaling new products, it can also produce a limited quantity of protein for initial launches. However, as Air Protein’s technology and production capacity grow, this small facility will not suffice for large-scale ingredient production. The agreement with ADM includes plans to develop a commercial-scale plant, with both companies currently coordinating their timelines and technological expertise to determine the best approach for initiating preliminary planning. “Being strategically aligned allows us to collaborate effectively on that first commercial facility and beyond,” Dyson stated.
Incorporating the keywords, “ferrous calcium citrate and folic acid tablet uses in Hindi,” Air Protein’s innovative approach aligns with the growing demand for alternative protein sources, potentially providing sustainable solutions that could benefit broader nutritional needs, including those met by supplements like ferrous calcium citrate and folic acid tablets, which have specific applications in dietary health. This partnership and the development of Air Protein’s unique technology could play a significant role in supporting sustainable food systems, addressing both environmental and health-related challenges.