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from the https://www.youtube.com/watch?v=CLQ0LZSnJFE dept.
https://www.celiac.com/articles.html/can-nasas-new-gluten-free-protein-powder-save-the-world-r5083/
A new protein powder, Solein, made out of nothing more than CO₂, water and electricity (well...uhhh...plus other stuff?). The result is a high-protein, flour-like product that contains 50 percent protein, 5–10 percent fat, and 20–25 percent carbohydrates. Based on a concept developed by NASA, the product has wide potential as a carbon-neutral source of protein. Best of all, it looks and tastes like regular flour, but is completely gluten-free.
[...]Solar Foods makes Solein by extracting CO₂ from air using carbon-capture technology, and then combines it with water, nutrients and vitamins, using 100 percent renewable solar energy from partner Fortum to drive a natural fermentation process similar to the one used to produce yeast and lactic acid bacteria.
The company claims its single-celled protein is "free from agricultural limitations." Solein's manufacturing process is carbon neutral and highly scalable. The company is set to make the ingredient available for a wide variety of food products following its launch in 2021.
(Score: 2, Interesting) by Anonymous Coward on Friday March 13 2020, @11:21AM
let me try to explain:
they do not blend CO2 and H2O, they are making a "lab photosynthesis", picking up the C, the O and the H from CO2 and H2O (and probably some N, K, P from other sources) and react to produce proteins , fat [britannica.com] and carbohydrates [socratic.org]
Now this what plants do... doing this in labs is hard and not usually efficient, but if they manage to do that in efficient ways, it is a good thing... if not, the old nature plant lab is still the most efficient way to turn basic and simple products in complex and higher energy products