Air Meat To Challenge Traditional Protein Standards


An alternative meat option is coming out of Berkeley.

Air Meat is made using NASA-inspired fermentation technology, transforming the CO2 in the air we breathe to make an edible protein. Dr. Lisa Dyson is the founder and CEO of Air Meat. She says the invention could result in the most sustainable meat available, all while eliminating harmful meat production processes. The discovery of fermented protein came to Dr. Dyson and her colleague Dr. John Reed while searching for ways to combat climate change.