You Can’t Make Meat from ‘Thin Air’ – Gas Fermentation as a Tool for the Production of Sustainable Proteins

Time: 2:15 pm
day: Day One


  • An evaluation of the quality of bacterial proteins produced from gas fermentation.
  • An insight into the technology required for this fermentation method including a look at looping gas bioreactors and the role they play.
  • It’s not about air: low-cost gas fermented protein requires low-cost hydrogen.