A Finnish company, Solar Foods, is poised to revolutionize the global food industry with its innovative and sustainable protein, Solein, produced using air and electricity.
A new protein called spleen is generated from tiny single-celled organisms. In contrast to conventional yeast, which uses sugar as a feedstock, Solein uses plentiful but underutilized gases, namely carbon dioxide and hydrogen.
“Solein represents the seamless integration of nature’s ancient processes with the pinnacle of modern technology,” says Susanna Mäkinen, head of biology at Solar Foods. This innovative approach may significantly lessen the demand for livestock farming, a substantial source of greenhouse gas emissions.
Solar Foods opened the first production plant for Solein, Factory 01, in April in Vantaa, Finland.
Hydrogen-oxidizing bacteria (HOB), which feed on components found in the air, are cultivated and dried to make solein. According to researchers, humans have a long history of utilizing bacteria for fermentation, which led to the creation of wine, yogurt, and leavened bread—early examples of biotechnology.
These microbial uses were vital to early civilizations and their nomadic ancestors, offering longer shelf lives, safer eating, and essential nutrients. According to researchers, as nature’s perfect manufacturer, HOB transforms gaseous materials into protein that sustains life.
HOBs employed in Solein use chemosynthesis, deriving growth energy from chemical reactions instead of light, as in photosynthesis. Specifically, these bacteria oxidize hydrogen, utilizing the energy released to fix carbon dioxide and convert it into organic molecules like proteins.
In the growing market for alternative proteins, Solein is distinct. Unlike other microbial proteins derived from plants, animals, or fungi, Solein does not require significant resources such as sugar or other solid feedstocks. Solar Foods’ manufacturing process uses electricity to split water into hydrogen and oxygen, then combines these gases with CO2 to create microbial protein, significantly reducing environmental impact.
Solein’s reduced reliance on resources distinguishes it from conventional farming methods. Standard plant-based protein sources need a lot of space, water, fertilizers, and infrastructure for farming. On the other hand, Solein is grown in bioreactors with carefully regulated growth conditions, including temperature, pH, and gas concentrations.
One kilogram of Solein, according to Solar Foods, requires only 1% of the water and 5% of the arable land needed to produce a similar quantity of plant protein, emitting only 5% of carbon dioxide during production.
Solein is as adaptable in the kitchen and works well for anything from baking to beverages. Solar Foods states, “Solein stands as a testament to the possibilities of consuming responsibly without compromising on taste or nutritional value as awareness grows about the environmental impact of food choices.”
