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In the 1960s, NASA wanted to make food by capturing the carbon dioxide breathed out by the astronauts, concentrating it, and then feeding it to microbes in a fermentation vessel. That’s essentially what Air Protein does. “We start with a process that’s like making yogurt,” Dyson explains. “If you look at traditional fermentation today, to feed the system it uses glucose, or sugar, which is made up of carbon, hydrogen and oxygen. Instead of glucose molecules, we feed our system the individual elements: carbon dioxide, hydrogen, and oxygen. The cultures eat that, and we end up with a high protein ingredient that has all the essential amino acids as well as bioavailable vitamins and minerals.”