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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 »
Employees 51–100
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 29, 2023

The FT’s 25 most influential women of 2023

Read on Financial Times »

May 19, 2023

San Leandro startup Air Protein triples funding, partners with crop giant ADM

Read on Bay Area Inno »

May 18, 2023

Brief: ADM teams up with Air Protein to help scale novel food production platform

Read on AFN »

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 »

Work at Air Protein

Posted September 13, 2023

Senior Patent Agent

United States

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Posted September 13, 2023

Chief Commercial Officer

California, USA/Remote

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