Updating an ancient craft for the 21st century
Expanding our food repertoire
Humans used the craft of fermentation for millennia making cheese, yoghurt, sausage and beer. But we have barely begun to use the power of micro-organism to create a new repertoire of foods.
Decoupled from agricultural land
Our process does not need agricultural land. Instead, we can produce food with air and water. Then we add some minerals and ferment a new protein harvest. Pie from the sky, basically.
On a planetary scale
Our goal is to reliably produce low-cost proteins at a planetary scale. Since our feedstock is liquid and has an existing supply chain, it can be produced, shipped and stored anywhere in the world.
