manna from heaven (11. 938)

Via the New Shelton wet/dry we are directed to an omnibus article on the research and development of producing food out of air, profiling some of the two dozen firms around the world seeking to transform carbon dioxide and water (see previously here and here) into an alternative protein-source, flavouring a substrate of desiccated cell walls of autotrophic, soil-dwelling bacteria. Using a fermentation process already well established in the production of insulin and the rennet enzymes for cheesemaking (eliminating the need to harvest it from the stomach lining of calves), scientists working for these biotech startups have isolated a highly palatable bacterium that thrives in captivity and have launched demonstration farms to show the concept’s viability to mill a nutritious flour and meal using a fraction of the land—allowing more opportunities for the rewilding of fields and pastures—and resources it required for traditional farming. While commercial-scale production is in sight, the largest hurdle remaining may be convincing the public to adopt such a diet of microbes that foregoes the folkways of cooking.