在1960年代，美国宇航局科学家正在研究人类太空旅行的许多方面。
该研究的一些产品被世界看到，例如1969年的阿波罗11号登陆。其他人，例如如何用二氧化碳为宇航员制作食物。
But decades later, Lisa Dyson picked up where those scientists left off. A former strategy consultant with a doctorate in physics, she became interested in how to create protein in a more sustainable way and came upon the old research. She worked on the concept through Kiverdi, a company she founded, which came up with technology to develop protein from air.
上个月，戴森宣布了一家食品公司的衍生utilizing this technology, Air Protein. The firm, which is working on meat alternative products, expects to make an announcement about when and how they will come to market next year, she told Food Dive.
Dyson said people are becoming more aware of both the ecological impact meat production has on the planet, as well as the pressing need to better produce proteins to feed a growing population.
“这是一个很好的引入一个改变的机会native that is super sustainable, significantly more sustainable than any land-based production," Dyson said. "You don't need any arable land. You can keep your habitat untouched. You could scale vertically, you know, [producing food] rain or shine, day or night. In the production itself, you can produce the same amount of protein from a soy farm the size of Texas by just having an Air Protein farm the size of Walt Disney World."
戴森（Dyson）希望这项新技术（制造可持续蛋白质的另一种方法）将彻底改变食品业务和环境的寿命。
它是如何工作的？
While there is no way to get away from the deep science behind this concept, making edible protein from air sounds like science fiction.
NASA's report detailing how the technology works was published in 1967 as part of a更全面的研究about how to support human life during a space mission longer than a year. Basically, they looked at hydrogenotrophs — common microbes, some of which actually live in the human gut — that can be used to turn carbon dioxide into a physical protein. NASA looked at harnessing these microbes to convert the carbon dioxide that astronauts would exhale into something they could eat.
戴森，谁在2016年进行了TED演讲about how this technology could work, has taken this research to the next level at her companies. They have developed fermentation vessels that can rapidly and efficiently convert gases to what looks like a protein-rich flour. She said facilities to do this are similar to breweries.
She didn't say where Air Protein's labs are located or how much equipment it has, but Kiverdi's main lab is in Pleasanton, California. Kiverdi has partnerships with other labs, and Dyson said there are several locations that will make Air Protein in the future.
戴森说，这些发酵容器生产的产品具有广泛的用途，具有中性风味。尽管它含有良好的营养凭证 - 它具有大豆蛋白质的两倍，所有必需氨基酸和B族维生素 - 可以以多种不同的方式使用。她告诉Food Dive，该过程可以帮助制作肉类类似物，意大利面，谷物，奶昔和蛋白质棒。
但是，考虑到肉类对人类的巨大环境影响以及人类的蛋白质需求，戴森说，肉类类似物是一个开始的地方，即使该领域有些拥挤。该公司通过新闻稿发送了由空气蛋白制成的鸡肉替代品的照片。戴森说，他们仍在努力完善它。空气蛋白是唯一的公司使用这项技术。
"These are using spices and different types and ways of techniques of taking the flour, and enriching it, and doing different things so that you can get the right texture and flavor," She said.
来到你附近的盘子
Air Protein is in development on many different plains, Dyson said.
她说将会有产品开发和er the Air Protein brand name, and she hopes to make an announcement about them next year. Meanwhile, Dyson said she is in discussion with some companies to form product partnerships, perhaps using Air Protein as an ingredient.她没有说这些产品可能是什么样的产品，但也希望明年也发布有关这些产品的公告。
"We'll make many different types of products, and those products will have different groups of consumers that are excited about them," Dyson said. "And that's the benefit of what we're doing, is that we're not limited by one category."
“这是一个很好的引入一个改变的机会native that is super sustainable, significantly more sustainable than any land-based production. You don't need any arable land. You can keep your habitat untouched. You could scale vertically, you know, [producing food] rain or shine, day or night."
Lisa Dyson
CEO, Air Protein
戴森说，她希望消费者对空气蛋白感到兴奋和感兴趣。她说，目标受众是任何消费者。超维护和营养成分的前景将使消费者想尝试一下，尤其是在替代动物的产品是食品最大趋势的时候。
她说，一些开始研究的NASA科学家对戴森的工作感到兴奋。戴森（Dyson）能够将自己的知识与他们的工作融合在一起，并使空气基础的食物成为现实。戴森说，她认为这一点 - 再加上其他可持续实践regenerative agriculture- 可以成为当今世界面临问题的解决方案的一部分。
她说：“随着我们目前的粮食生产过程变得更加高效，变得更加可持续，需要发挥一系列的作用。”“我们需要实施许多不同的东西来创造一种更有营养的土壤，健康的土壤，可以在多年来继续生产农作物。并且无需土壤而无需土壤，而无需耕地。认为我们需要看到大量思想成为现实。”
