Finnish company, Solar Foods, in an interview with Greentech Media (GTM), shared plans to start making a kilo of food a day from nothing but electricity, water and air.
Next month, the company will electrolyze water to produce hydrogen (H2) that is used, along with carbon dioxide (CO2) and small amounts of trace elements, to feed microbes.The microbial cells, with a protein content of up to 60% and an amino acid composition similar to soybeans or algae, will be heat-treated to form a fine powder, similar in appearance and texture to dried milk.
Solar Foods CEO Pasi Vainikka said the product could be used to enrich widely consumed human foods such as bread or pasta.
The company’s €1m ($1.1m) pilot plant, near the Finnish capital of Helsinki, is intended as a precursor to commercial-scale operations that could commence as early as the beginning of 2021, depending on European Food Authority (EFA) approval.
The EFA novel food regulation approval process involves animal and human testing and typically takes around two years, costing around €500,000 ($566,000).
If it gets approval, Solar Foods will make an investment decision on commercial production and could move to large-scale manufacturing, producing protein for 50 million meals a year, within 12 months. “We are already able to scale,” Vainikka said.
A full-scale plant would resemble a brewery, he said. Unlike a brewery, though, the microorganisms vital to the production process would feed off H2 and CO2 instead of sugars from plant material.
“This is a fundamental difference compared to any of the foods on the market, or technologies or ways to produce food,” said Vainikka. “This way, we can disconnect from land use completely.”
For the pilot plant, Solar Foods has secured a 100% renewable electricity supply, based on hydropower, via the Finnish utility Fortum. In the future, said Vainikka, the source of electricity would not be crucial to the production process.
But for cost reasons and to help with consumer acceptance, the company would likely seek to power the manufacturing process with renewable energy, he said. “One scenario is you could make this food in deserts or in the Arctic,” he commented.
“If we go to the cheapest electricity in the world, that is currently solar power in the sun belt,” he added.
“This way, we can disconnect from land use completely.”
Pasi Vainikka, CEO, Solar Foods
Even with Nordic electricity prices, Vainikka said he believed the process could be competitive with mainstream soy, milk or meat production. Based on a rock-bottom PV price of around $15 per megawatt-hour, it might even be competitive with monoculture soy grown for animal feed in South America, he said.
“Surprisingly, this seems to work out economically,” he continued.
Using H2 for food manufacturing would also be more financially attractive than using the gas for energy storage, he claimed.
Because a Solar Foods plant’s electricity supply would mainly be used to create H2 as a feedstock for bacterial growth, the industrial process would be able to tolerate daily variations in energy.
In a grid setting, electrolyzer energy consumption could even be set to follow demand curves so usage increases at times of lower electricity pricing, according to Vainikka.
In March of this year, Solar Foods secured €2m ($2.3m) from Lifeline Ventures, VTT Ventures Oy and Green Campus Innovations Oy to perfect its food-from-air concept. In October, the company was selected for the European Space Agency’s Business Incubation Programme to develop a system for producing proteins on space flights to Mars. For now, Solar Foods is not claiming its products could replace foods altogether. However, Vainikka believes, “There is a portfolio of these organisms, so you could have mixtures in the future.”
Technically, the Solar Foods process could scale up to replace most proteins in the human diet, potentially eliminating what scientists see as a major stressor to the environment.
Already, 40% of arable land is used for meat production, said Vainikka, and this is expected to grow significantly along with a growing and more affluent global population.
The question, Vainikka said, is whether consumers will bite on a steak replacement that is nothing more than air.