SUPERIOR PROTEIN. SMALLER FOOTPRINT.
To demonstrate the real-world impact of our sustainable fermentation process, we compared the environmental footprint of producing one kilogram of Spacemilk protein to one kilogram of beef protein.
The Next Leap in Sustainable Nutrition
Traditional agriculture, for both plants and animals, is inherently resource-intensive. By shifting protein production from the field to a clean, controlled fermentation environment, we eliminate the largest drivers of environmental impact.
Spacemilk represents a fundamental step forward, offering complete nutrition without the environmental compromise. It’s the next evolution in eating consciously.
OUR PROCESS
Cultivation
We start with baker's yeast and cultivate it in stainless-steel fermenters, feeding it simple plant-based sugars like molasses—a by product of the sugar industry.
isolation
Using mild heat and natural food enzymes, the yeast's own enzymes break down its cell walls, releasing the pure protein within.
purification
We use a high-speed centrifugal process to separate the protein, which is then washed, pasteurized, and gently dried into an ultra-pure powder.
The result is a consistent, high-quality protein that can be produced year-round, independent of weather, seasons, or climate change
Circular Economy
We designed our production process on the principles of a circular economy, where nothing is wasted.
