It sounds like science fiction: transforming CO₂ from the air or the oceans into foods we can eat. But the technology has already been developed and is now being lifted out of the lab and into the real world for further research.

"We are ready to start the next phase with our state-of-the-art bioreactor, and we are very excited to start creating prototypes of food. It is an important step towards not only mitigating climate emissions but also securing a more stable food supply for a steadily increasing population,” says Thomas Lundgaard, Deputy Head of the Department of Biological and Chemical Engineering at Aarhus University (AU).

At the heart of the technology is a three-step bioprocess in which CO₂, hydrogen, and oxygen are converted into acetic acid and then into a high-quality protein with the help of microorganisms. Initially, the CO₂ comes from a biogas plant at the AU Viborg research center, but eventually the technology will be able to use CO₂ captured from the oceans, the air, or emissions from point sources.

In addition to the bioreactor processes the project includes several technologies that can turn CO₂ into protein, and researchers are exploring different possible pathways in maturing individual technologies while also looking at smart ways of linking them together.

Based on a solid foundation

The project started in 2023 and has already led to several technological breakthroughs.

Today, researchers have microbial strains that can grow on acetate and produce a yeast rich in protein and vitamin B9. This vitamin is also known as folate and is essential for bodily functions like cell growth and metabolism.

The pilot plant has been set up at AU Viborg, and a cost-analysis has pinpointed where improvements are needed to make production economically sustainable.

“This project truly shows what we can achieve when working together. It is a testament to collaboration between researchers, companies and foundations. It has been vital in maturing the technology to where we can now explore further scalability of the process of making food from CO₂,” says Lasse Rosendahl, CEO of The Novo Nordisk Foundation Center for CO₂ Research (CORC).

With new funding of DKK 162.2 million from Gates Foundation and the Novo Nordisk Foundation, the project is now entering the next phase with an expanded consortium including Orkla A/S, Spora ApS, and researchers from both Denmark and the USA. At the same time, the technology will be optimized, and its climate and socio-economic potential will be evaluated in detail.

A Global Bid for the Future of Food

The long-term goal is to produce large amounts of food without using agricultural land—thus freeing up space for nature and biodiversity. This in turn also helps mitigate climate emissions, and because it requires neither land, fertilizer, nor large amounts of water, it can be deployed in regions where conventional agriculture is severely limited or outright impossible.

Consortium partners and funding

Moving forward, the consortium will consist of the following partners:

• Topsoe A/S
• Novonesis A/S
• Orkla A/S
• Spora ApS
• The Novo Nordisk Foundation CO₂ Research Center (CORC)
• Department of Biological and Chemical Engineering, Aarhus University
• Department of Food Science, University of Copenhagen
• Department of Food and Resource Economy, University of Copenhagen
• Northwestern University
• Copenhagen Process ApS

The funding of the consortium is split evenly between Gates Foundation and the Novo Nordisk Foundation and covers a two-year period (2025-2027)

Contact

Thomas Lundgaard
Deputy head of department at the Department of Biological and Chemical Engineering, Aarhus University
Mail: thomas.lundgaard@bce.au.dk
Tel.: +4529163135

Lasse Rosendahl
CEO of The Novo Nordisk Foundation Center for CO₂ Research
Mail: lar@corc.au.dk
Tel.: +4521451114