Scaling Innovation Together: The Power of Collaboration Between ÄIO and VTT

At ÄIO, we believe that transformative innovation does not happen when working alone, it thrives on meaningful collaboration. One of the most significant examples of this belief in action is our ongoing partnership with VTT (Technical Research Centre of Finland).

ÄIO team at VTT.  CEO and co-founder Nemailla Bonturi, Head of Strain Engineering Luísa Czamanski Nora and Head of Pilot Plant Mateus Ribeiro da Silva together with Hans Mattila from VTT.

Our journey together began in 2022, when ÄIO initiated its first technology transfer to VTT’s 20-liter bioreactor. Since then, the cooperation has evolved into a robust, trust-based relationship marked by bold scale-up goals, mutual learning, and shared success.

Thanks to our win at the EIT Food Accelerator Network (EIT-FAN) in 2023, we were able to take our technology to the next level, scaling fermentation to 1000L at VTT. This leap was made possible not only by VTT’s leading-edge fermentation infrastructure, but also by their exceptional team, whose expertise in bioprocessing has been instrumental throughout every phase of development.

The fermentation process itself is a story of circular economy in action. The substrate used to produce ÄIO’s products was a side stream from Valio, one of Finland’s most iconic dairy companies. Turning this previously underused material into valuable ingredients underscores how cooperation between industry and research institutions can drive real environmental impact.

Beyond fermentation, the VTT team supported ÄIO in quality analyses and provided hands-on guidance to help scale up downstream processing. This step is crucial in transforming promising lab innovations into scalable, food-grade ingredients fit for the real world.

But this collaboration did not end in the lab. The biomass produced during fermentation was used to develop exciting food prototypes, from cinnamon rolls and chocolate treats to fluffy doughnuts. All made with ÄIO’s sustainable ingredients. This outcome demonstrates the versatile potential of our microbial oils in everyday applications, and how well science can meet flavor.

We are deeply thankful to Hans Mattila and the entire VTT team for their dedication, professionalism, and trust. Working with them has been an outstanding experience. Our gratitude also extends to Valio for enabling the use of their side streams and contributing to a more sustainable value chain.

This partnership illustrates the best of what’s possible when science, sustainability, and collaboration come together. And we are just getting started.