Impossible’s ‘Alternative Pork’ Is Just the Latest Entry in the Fake Meat Boom | Eater SF

"I found Air Protein’s claims striking: the Berkeley-based company says it creates a protein powder from carbon dioxide, oxygen, and nitrogen in the air using microbial fermentation and fortifies it with vitamins including B12. CEO Lisa Dyson describes the “probiotic production process” as similar to the chemical changes in yogurt or beer; the end product is currently a neutral-tasting powder that can be used to make mock meats like beef or chicken or to fortify pastas and shakes. Its November press release struck some as a prank, but the Good Food Institute’s Liz Specht explains it’s the result of microbial fermentation, and Dyson told Food Dive in December that she expected Air Protein products to launch sometime this year — though they aren’t in restaurants or stores yet." - Eve Batey