“Ray Hammond delivered a great keynote. He is a superb speaker.” Google
“Ray gave us an incredible, upbeat glimpse into the future.” Mastercard
“Ray Hammond is one of the best public speakers we have ever seen.” GE Corporation, Europe
“A really stunning keynote speech.” Microsoft
“Ray’s speech was uplifting, inspiring and visionary.” Vodafone
“Ray stimulated and inspired our North American sales team at the end of a very long day.” Ericsson Networks
“As a speaker, Ray Hammond has Mojo!” National Property Council of Australia.
“Ray Hammond was fabulous. He bent our minds.” Intel Corporation
“Ray – thank you for your terrific contribution to our Business Leadership Forum.” McKinsey & Co
“Ray was awesome at our 4th Annual Seminar in Montego Bay.” Ministry of Tourism, Jamaica
“Ray was brilliant at our client conference in Cape Town.” Telkom SA

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Glimpses Of The Future

How To Make “Meat” Out Of Thin Air

 Using space-age technology to make “meat” out of thin air is now real science, not fiction.

A new entrant to the edible protein scene, the Berkeley-based start-up Air Protein makes a meat alternativeusing NASA-inspired fermentation technology to transform CO2 — what we exhale into the air — into a complete edible protein.

While other well-known meat alternative companies like Impossible Foods and Beyond Meat make plant-based protein from soy and peas, Air Protein is the first to make “air-based” protein by farming carbon from the air with microbes.

The start-up’s recent $32 million Series A funding round, closed in January and led by investors ADM Ventures, Barclays and GV (formerly Google Ventures), secures its spot in the rapidly expanding field of meatless meat in the new wave of alternative protein technology — fermentation.

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