A new generation of protein production is taking shape without farmland, water, or sunlight. Using carbon-eating microbes, companies are developing edible proteins that could ease pressure on agriculture while cutting emissions.
How does carbon-to-protein technology work?
At the core are hydrogenotrophic bacteria. These microbes metabolise carbon dioxide and hydrogen in bioreactors, alongside nitrogen, renewable energy, and trace minerals. The result is a nutrient-rich microbial protein containing essential amino acids. Unlike crops or livestock, the process uses almost no land or water and avoids weather or climate risks.
Which companies are leading development?
Several startups are commercialising the technology.
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Air Protein (US) is working on consumer-facing foods.
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Solar Foods (Finland) has gained regulatory approval in Singapore for its Solein protein, with reviews underway in the EU and US.
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Deep Branch (UK/Netherlands), recenly acquired by Aerbio is developing proteins for both food and animal feed.
These products are shelf-stable, versatile, and targeted at uses ranging from alternative meat and dairy to sports nutrition. Their long shelf life and dense nutrient profile make them well suited for humanitarian aid.
Where is uptake happening first?
Adoption is advancing fastest in places with land or water constraints. Singapore and the UAE are exploring integration into their food systems, aiming to reduce reliance on imports. Because production can be co-located with renewable power or carbon capture sites, facilities can also be developed in urban areas, cutting transport-related emissions.
What are the regulatory signals?
Momentum is building as authorities begin clarifying safety rules. Singapore’s approval of Solein is the most advanced example. Regulatory reviews in the EU and US are ongoing, and other markets are expected to follow. Wider approval is seen as key to scaling commercial production.
What comes next?
Analysts expect the first large-scale facilities within five to seven years, closely tied to renewable energy projects and carbon capture. Industry players are starting to explore partnerships, pilot production, and new product formulations. Early entry could provide a competitive edge as the sector grows.
Why does this matter?
Carbon-to-protein technology does more than create a new ingredient. It points towards a decentralised, post-agricultural food model that reduces resource strain and emissions. With global demand for protein rising and farmland under pressure, turning CO₂ into food could offer one of the most scalable options on the horizon.
