Circe: Using Carbon Dioxide to Make Fats

Shannon Nangle & Marika Ziesack set out to use biotech to fight climate change.

In a future where we make alternatives to delicious things like meat, cheese, ice cream, and butter, we’re going to need one very crucial thing – fats.

Circe is building a manufacturing platform that can make products from carbon dioxide, water, and electricity

Shannon Nangle & Marika Ziesack built a fermentation technology that can create the products that make up our world but radically decarbonize the way we produce them. “This technology will allow us to produce fats to make meat alternatives juicier and more savory, ice cream and cheese alternatives creamier, and cacao butter for truly guilt-free chocolate,” Nangle says. Her main aim is to undermine the need for large-scale animal agriculture, sparing land that would otherwise be used for grazing and growing feed. “We’re trying to incentivize regenerative practices to support a revitalized food system,” Nangle says. “By being intentional with how we source and produce, we can provide truly delicious, climate-­friendly foods.”

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