Updating an ancient craft for the 21st century
![](https://www.datocms-assets.com/98175/1684913783-fermentation-1.jpg)
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.
![](https://www.datocms-assets.com/98175/1684913834-fermentation-2.jpg)
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.
![](https://www.datocms-assets.com/98175/1694076163-taylor-van-riper-yqorcngxzwi-unsplash.jpg)
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.
![](https://www.datocms-assets.com/98175/1684913856-fermentation-4.jpg)