By Mary-Ann Chen


What comes to mind when you think of alternative proteins?  With the growing amount of options on the market, you might think of the soy-based Impossible Burger, tofu scrambled “eggs,” or the no-longer-so-far-fetched idea of eating insects or algae.  But what if there was such a thing as protein made from the air?

It may sound like a silly magic trick, but in today’s rapidly evolving food industry, few things seem impossible.  Startups, such as Air Protein in Berkeley, California and Solar Foods based in Finland, are demonstrating that it may be possible to reduce

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