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Air Protein

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

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Lisa Dyson, PhD

Chair at Kiverdi; CEO at Air Protein and CEO at Kiverdi

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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 protein without requiring the taxing inputs and added arable land necessary to feed more people. Air Protein makes protein from elements of the air to deliver food to the world that meat-eaters will love

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

Press Mentions

January 7, 2021

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

Read on Food Dive »

November 15, 2022

The company making steaks out of thin air | CNN

Read on CNN »

June 21, 2022

Pulling Steaks From Thin Air

Read on NEO.LIFE »

May 19, 2022

E152 - Daniel Epstein on Repurposing Capitalism, Intuition and Meaningful Entrepreneurship // Alchemists Of The Future - all that we are (fka the future is beautiful)

Read on all that we are (fka the future is beautiful) »

April 21, 2022

Unreasonable exceeds tough diversity goal, annual report reveals — Just Entrepreneurs

Read on Just Entrepreneurs »

March 2, 2022

How Air Protein is making the journey from concept to product

Read on Food Dive »

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