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-organisms to create a new repertoire of foods.

Independent from agriculture

Our feedstock can be made with CO2, water, nitrogen, and renewable energy. Then we add some minerals and ferment a new protein harvest. Pie from the sky, basically.

Planetary scale

Our goal is to reliably produce affordable 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.