Finnish company Solar Foods has announced the launch of Solein, a revolutionary protein derived from air and electricity. This innovative approach promises to redefine sustainability in food production and significantly reduce the environmental impact of protein sourcing.
Solein is made from dried microbes cultivated from hydrogen-oxidizing bacteria (HOB), which thrive on components extracted from the atmosphere. Unlike traditional proteins that rely on sugar as a feedstock, Solein utilizes hydrogen and carbon dioxide—elements that are abundant yet underused. According to Susanna Mäkinen, head of biology at Solar Foods, Solein represents “the seamless integration of nature’s ancient processes with the pinnacle of modern technology.”
The potential benefits of Solein extend beyond mere convenience; they could drastically lessen the reliance on livestock farming, one of the largest contributors to greenhouse gas emissions.
The foundation of Solein lies in ancient microbial biotechnology. Historically, humans have harnessed microbes for fermentation, leading to the creation of products such as wine and yogurt. Today, the application of these microscopic organisms is evolving. Researchers point out that HOB functions as nature’s ideal protein manufacturer, converting gaseous elements into life-sustaining protein through a process known as chemosynthesis.
ALSO READ: Chinese Scientists Develop Robot Fish To “Eat” Microplastics In The Ocean
In chemosynthesis, hydrogen molecules lose electrons, releasing energy that the bacteria utilize to fix carbon dioxide and convert it into organic compounds, primarily proteins. This process is not only efficient but also reduces the ecological footprint typically associated with conventional protein production.
Solein distinguishes itself in the expanding market for alternative proteins, including plant-based meats and lab-grown options. Unlike many other sources, Solein does not require solid feedstocks such as glucose and does not depend on agricultural resources. The production process involves using electricity to split water into hydrogen and oxygen, which, combined with carbon dioxide, yields microbial protein.
This innovation drastically minimizes environmental impact. Solar Foods reports that producing one kilogram of Solein uses only 1% of the water and 5% of the arable land needed for an equivalent amount of plant-based protein while emitting just 20% of the carbon dioxide typically released through traditional agricultural methods.
Beyond its sustainability credentials, Solein is also touted for its versatility. It can be incorporated into a wide range of food products, from beverages to baked goods. As consumers become increasingly aware of the environmental consequences of their dietary choices, Solein presents an appealing solution that balances taste and nutritional value.
ALSO READ: Bank in Italy accepts parmesan cheese as collateral for loans
“As awareness grows about the environmental impact of food choices, Solein stands as a testament to the possibilities of consuming responsibly without compromising on taste or nutritional value,” states the company’s website.
In April 2024, Solar Foods opened its first production facility, Factory 01, in Vantaa, Finland, marking a significant step towards commercializing Solein. The facility is designed to produce the protein at scale while maintaining stringent quality controls. Approval for Solein as a food product is currently pending, but its introduction into the market could signal a major shift in how we think about protein production.
As lab-grown meats and cellular agriculture have attracted both attention and controversy, Solar Foods’ approach could redefine the narrative surrounding alternative proteins. By focusing on a more sustainable, less resource-intensive method of production, Solein positions itself as a viable alternative to livestock farming, potentially reshaping global dietary habits.