Food Made From Air and Electricity

Food Made From Air and Electricity

Researchers have created food by mixing three ingredients into a protein reactor supplied with electric current, according to an article published in New Atlas on July 24, 2017.

A group of researchers from Lappeenranta University of Technology and VTT Technical Research Centre of Finland, with an effort to create artificial food, have discovered a new method using carbon dioxide and electricity. The food produced is ten times more energy efficient than photosynthesis in plants.

The powder created is around 50% protein and 25% carbohydrates, with the remaining being fat and nucleic acid. This was created within a protein reactor, which can be used anywhere and only requires electricity in addition. Thus scientists hope that this breakthrough would become an alternate source of protein in the future, having more crops available for cattle. The current bioreactor takes around two weeks to produce one gram of protein and the researchers are working on optimizing the system to produce food within a minimized period of time.

It has been predicted that this technique would be widely available only after a decade so as to achieve commercial capacity with regards to the necessary legislation and processing of technology.

The team sees this possessing great potential to feed starving people by making food available in areas not suitable for agriculture. The researchers say that this technology could be transported to deserts and famine-prone areas, providing them nutritious and economical food.

The advantage of this technology is that it works independently of environmental factors, does not require a specific location such as in the case of agriculture. It also promises consistent food to the masses, owing to its functionality at any given place and time provided the supply of electricity. This technology also would help reduce global emissions.

Researchers are now moving on to the next step to increase the quantity of supply for the testing on animals, the success of which would later on help commercialize this novel food-producing technique.

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