Solein, the Protein Made from Air: An Innovative Solution for Sustainable Food Supply in the Future

Given the growth of the global population, environmental crises, and the limitations of natural resources, the need for innovative and sustainable food sources—particularly in the area of protein supply—is more urgent than ever. One emerging option in this field is microbial protein known as Solein, which is produced through gas fermentation using hydrogen-oxidizing microorganisms such as Xanthobacter sp. Solein requires no agricultural land, water, sunlight, or livestock farming, yet it offers high nutritional value and an extremely low carbon footprint. Recent studies have shown that integrating the production process of Solein with technologies for recycling food and agricultural waste—through anaerobic digestion and the use of the resulting gases (hydrogen, methane, and CO₂) as feedstock for fermentation—can help reduce costs, improve resource efficiency, and advance toward a circular economy. This article, by reviewing recent scientific literature, examines the nutritional, environmental, and technological aspects of Solein production, as well as the cultural and psychological challenges and its forward-looking potential. The aim is to present a comprehensive, interdisciplinary perspective on the role of this protein source in the food industry

کلیدواژه ها:

Solein ، microbial protein ، single-cell protein ، gas fermentation