ETH Zurich Develops Protein Beads from Tofu and Cheese Byproducts for Low-Energy CO2 Capture

Researchers at ETH Zurich have created protein-based beads from tofu okara and cheese whey that can capture carbon dioxide from the air. Each gram of beads absorbs about 0.097 grams of CO2, which is 10 to 50 percent more efficient than existing direct air capture materials. The beads release captured CO2 at room temperature using weak acid and base, and can be reused for at least 30 cycles without performance loss. After degradation, the beads can be repurposed as fertilizer or biofuel feedstock. The technology addresses two problems at once: it turns food waste into a carbon removal tool and reduces the energy cost of DAC. The team is now scaling up experiments to test mass production and real-world application in air capture facilities. This approach could lower the barrier for widespread DAC deployment if the economics hold at scale. For carbon market participants, the key question is whether this material can be produced cheaply enough to compete with other DAC sorbents and whether the byproduct supply chain is reliable. If the scale-up succeeds, it could offer a more sustainable and cost-effective path for carbon removal credits.