The Acetate Consortium is developing food prototypes using carbon dioxide (CO2) as a raw material, aiming to address climate change and food insecurity. By replacing sugar in fermentation processes with acetate produced from CO2, the project seeks to reduce reliance on agricultural land and water while creating nutritious food. The consortium has secured funding for the next phase, which involves scaling up technology and testing food prototypes with consumers.

New partners with expertise in food science, consumer behavior, and gastronomy are joining the consortium to refine the technology and assess its impacts. Denmark's tradition of collaboration between researchers and industry, along with culinary innovation, will play a role in developing these CO2-derived food prototypes. The collaboration between researchers, companies, and chefs in Denmark will provide valuable insights and potentially benefit communities and industries worldwide.