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Air Protein

Using microbes to convert elements of air into a sustainable protein product

Photo of Lisa Dyson, PhD

Lisa Dyson, PhD

CEO at Kiverdi at Air Protein and CEO at Kiverdi

More about Lisa »
Headquarters Pleasanton, California, United States
By 2050 we are expected to reach 10 billion people, resulting in a 70% increase in the demand for food production. Current food production accounts for over 20% of greenhouse gases, more than all of transportation combined, and uses over 37% of the planet’s land mass – the amount of land equivalent to the size of both Africa and South America! We developed Air Protein as a way to make meat without requiring the taxing inputs and added arable land necessary to feed more people.

Notable Achievements

  • Raised $32M from Google Ventures, ADM and Barclays
  • Made the world's first air-based meat
  • Commercializing the most sustainable protein production process using carbon negative fermentation

Currently Operating in One Region

Press Mentions

January 7, 2021

Air Protein raises $32M to develop a meat alternative out of thin air

September 28, 2021

Wayne Suiter Matamoros, Managing Director of Product & Experience at Unreasonable Group

March 8, 2021

80+ Female FoodTech Founders, Leaders And Investors You Need To Know | FoodHack

March 1, 2021

The Meatless Mafia: Four Companies Revolutionizing The Future Of Food

January 28, 2021

Unreasonable Collective’s First Investment: A Startup Making ‘Air-Based’ Meat

January 12, 2021

Unreasonable Collective invests in Air Protein • Private Equity Insider

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