LanzaTech, an innovative company based in Illinois, is set to make waves in the food and feed industry with its latest development: LanzaTech Nutritional Protein (LNP). Known primarily for its pioneering work in converting carbon emissions into ethanol via a continuous microbial fermentation process, LanzaTech is now venturing into the realm of nutritional protein, with plans for commercial-scale production by 2028. This marks a significant shift in the company’s focus, expanding its expertise in gas fermentation into the burgeoning market for sustainable food sources.
The transition to LNP stems from LanzaTech’s ongoing research into the nutrient-rich bacteria utilized in its ethanol production process. Chief Science Officer Dr. Zara Summers revealed that the company has already sold 25,000 metric tons of certified single-cell protein as animal feed from its existing operations. The new bacterial strain developed specifically for LNP production will leverage biomass fermentation, allowing LanzaTech to explore a variety of applications in both human and animal nutrition. With LNP comprising less than 80% protein by dry weight and being complete with all essential amino acids, it presents a versatile ingredient for manufacturers. Dr. Summers noted that its functional properties are akin to those of whey and pea protein, making it an attractive option for various food formulations.
The innovation does not stop at the protein itself. LanzaTech’s process for LNP production is designed to utilize a range of gas input streams, particularly CO2 and hydrogen, which are sourced from food-safe environments, such as those supplying the beverage industry. This strategic use of gases instead of traditional sugar feedstocks sets LanzaTech apart from other players in the food and feed sector. The company’s CEO, Dr. Jennifer Holmgren, emphasized that this approach not only enhances sustainability but also reduces competition with food crops, as the reliance on waste CO2 and low-carbon hydrogen is expected to yield more stable pricing in the long run.
LanzaTech’s journey toward commercial-scale production is well underway. The company has been operating a pilot facility for two years, collaborating with leading brands and food testing organizations to rigorously analyze the nutritional applications of LNP. Currently, they are entering the engineering design phase for a facility capable of producing between 0.5 to 1.5 metric tons per day, slated to be operational by 2026. Ultimately, LanzaTech aims to ramp up production to over 30,000 metric tons per year by 2028.
In addition to its ambitious production goals, LanzaTech is actively pursuing trials in animal feed and pet food, while navigating the regulatory landscape required for human food applications. Collaborations with organizations like the San Diego-based Center for Aquaculture Technologies are exploring LNP’s viability in fish feed, and innovative food and beverage firms are testing its incorporation into various products, including smoothies and dairy-free cheese. Notably, LanzaTech is also working with the US Naval Research Lab to investigate the potential for creating LNP using CO2 extracted from seawater, highlighting the versatility and adaptability of their technology.
While LanzaTech is not the first company to explore bacterial biomass as a food or feed ingredient—others like Superbrewed Food have also entered this space—its unique focus on gas fermentation presents a promising alternative to traditional agricultural methods. Chief Sustainability Officer Freya Burton explained that the company’s ability to integrate its facilities with emission sources minimizes logistical challenges associated with transporting gases, allowing for efficient production processes.
As LanzaTech continues to develop its LNP product line, it stands at the forefront of a movement seeking to decouple food production from conventional agricultural practices. By harnessing the potential of industrial emissions and microbial fermentation, LanzaTech is not only addressing the pressing need for sustainable protein sources but also paving the way for a future where food production is more environmentally friendly and less reliant on traditional farming methods.