Air Protein
- Founded: 2019
- Country:
- Headquarters: San Leandro, California, USA
Description: Air Protein is a U.S.-based FoodTech/Biotech company founded in 2019 and headquartered in San Leandro, California. It develops air fermentation technology that converts CO₂, hydrogen (or oxygen), nitrogen, water, and renewable energy into nutrient-dense single-cell protein flour, enabling scalable, carbon-negative meat alternatives.
Vision:
To lead a global shift toward environmentally friendly food production, ensuring a future where healthy, sustainable food is accessible to all.
Mission:
To create sustainable protein solutions that nourish the world while protecting the planet.
Contact:
- Website: https://www.airprotein.com/
- Social Media:
References:
- Air Protein official site – “Our Story”, “Science”
- The Story Exchange – “Once NASA’s Dream … Food Startup”
- AgFunderNews / Vegconomist / SynBioBeta coverage on ADM partnership and funding
- Food Dive profile and technical background
- Yahoo Tech article on Lisa Dyson vision and founding history
- Craft.co / CB Insights profile data (funding, location, employees)
Funding:
- Series A Funding: Jan 7, 2021, $: US Dollar32 million
- Venture Round: May 18, 2023, $: US Dollar75 million
Total Funding: $: US Dollar107 million
Key Milestones:
- 2019 : Air Protein spun out from Kiverdi, Inc., co-founded by Lisa Dyson and John Reed; licensed NASA-inspired technology
- 2020–2021: Developed first protein flour and “air-meat” chicken analog prototype; secured $32M Series A led by ADM Ventures, Barclays, and GV; launched R&D lab in San Leandro, CA
- 2023: Formed strategic partnership with ADM to enable commercial-scale production facilities and ingredient pipeline
- 2023 : Received GRAS (Generally Recognized as Safe) status for their protein ingredient, enabling commercial food use in the U.S.
- 2024 : Recognized by TIME and Statista among top FoodTech innovators for sustainable protein technologies
Sector:
Products & Services:
- Air‑based Protein Flour: High‑protein (>80 % by mass) flour produced from microbial fermentation using air. Comparable amino acid profile to animal protein and enriched with essential vitamins like B12
- Meat Analogs: Cultured into textures resembling chicken, seafood, and beef using culinary techniques; first prototypes include “air meat” chicken and sustainable fish analogs.
- Technology Licensing & Partnerships: Collaboration with ADM Ventures for commercial scaling and ingredient development; works within a strategic development agreement to build production facilities.