Danish Protein Startup Targets Livestock Reduction

Danish protein startup React Foods uses CO₂ and hydrogen fermentation to create whey and egg protein alternatives, aiming to cut livestock dependency but remains in development.

React Foods, a Danish university spinout, is developing microbial fermentation technology to convert carbon dioxide and hydrogen into yeast protein biomass for whey and egg markets. Their pilot plant operates at AU Viborg research campus near Viborg, but no commercial products exist yet. The company received approximately $645,000 in funding from Bioinnovation Institute (funded by Novo Nordisk Foundation) and collaborates with Stanford University and Novo Nordisk’s CO₂ Research Center. This project is part of the Acetate Consortium launched by Novo Nordisk and Gates Foundation in 2023.

While this could reduce livestock dependency—a major pressure point for global food systems—industrial-scale production capability remains unverified. The resulting protein requires additional processing into food-grade ingredients before market use. Current progress is limited to pilot operations, with no commercial products available. Source material describes development-stage progress with no commercial products.

Source: Green Queen