NASA is Testing this Vegan Fungi Protein Bioreactor in Space
The novel bioreactor will grow Fy, Nature’s Fynd’s nutritional fungi protein, which was born out of research conducted on microbes with origins in Yellowstone National Park.
Chicago-based alternative protein company, Nature’s Fynd, has collaborated with NASA to launch a protein bioreactor into orbit aboard SpaceX-25 to develop new ways of providing nutritious, sustainable protein for space exploration.
On earth, the bioreactor technology has proven to efficiently convert simple feedstocks, including vegetation and other excess plant material, into high-protein fungi. Now, the flight study's goal is to demonstrate the use of a novel bioreactor technology for growing high-protein food on the International Space Station (ISS) under low-Earth orbit microgravity and radiation conditions.
“We are seeing the possibilities of exploration beyond our planet brought to life just this week by NASA’s James Webb Space Telescope. Today, we’re thrilled to announce our role in the revolutionary NASA research to develop a safe, efficient, and robust system for producing fresh food in space,” said Thomas Jonas, CEO and Co-Founder of Nature’s Fynd.
NASA EPSCoR Project Manager Jeppie Compton added, “Each of these projects has the potential to contribute to critical innovations in human spaceflight on the International Space Station and beyond. We’re very impressed with the ideas put forward in these investigation concepts and look forward to seeing how these technologies perform.”
Credit: Nature’s Fynd
The novel bioreactor onboard the ISS will use the company’s breakthrough fermentation technology to grow their nutritional fungi protein, called Fy, which was born out of research conducted for NASA on microbes with origins in Yellowstone National Park.
Packed with all twenty amino acids, including the nine essential ones, Fy is a complete, vegan protein and a healthy source of fiber and other essential nutrients, and has already been used to create meaty breakfast patties as well as a dairy-free cream cheese alternative. Fy’s low-impact production process means that it’s significantly kinder to the planet, using a fraction of the water, land, and energy required for traditional agriculture. The products are available in stores across the United States, including select Whole Foods Markets in ten states across the West and Northeast as well as Yellowstone National Park itself.
Credit: Nature’s Fynd
So far, Nature’s Fynd has secured $500M in funding from investors including Al Gore, Bill Gates, ADM Ventures, and Danone Manifesto Ventures.
“Our connection to NASA is deep—Nature’s Fynd started as a research project for NASA, which led us to discover a remarkable microbe with origins in Yellowstone National Park,” said Jonas. “We’re delighted to come full circle now and demonstrate our technology’s efficacy for future space travel. Our breakthrough fermentation system is relatively simple, uses minimal energy and water, and delivers a nutritious protein that is easy to harvest, with little to no waste in a matter of days—as perfect for space as it is here on Earth.”
Credit: Nature’s Fynd
The Future of Food: What Is Microbial Fermentation?
Based on the centuries-old method of fermentation, microbial protein is produced in steel tanks by feeding sugars and other nutrients to microbes in a process similar to how beer and bread are developed. The end result is a nutritionally-rich food that can taste and feel like meat, all while requiring far less land and water, and emitting fewer greenhouse gasses. The U.S. Food and Drug Administration (FDA) approved a microbial protein meat alternative (mycoprotein) as safe back in 2002.
More than 85 companies are now exploring microbial proteins, according to a 2021 report on the fermentation industry by the Good Food Institute (GFI). With 1.96 billion dollars raised by dedicated alternative protein fermentation companies in 2021, the industry is rapidly attracting attention from investors who see its potential in alleviating the environmental strain caused by conventional animal meat.
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