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ÄIO Wins Bright Starter 2024 at Tallinn Entrepreneurship Day

Mariane • 4. October 2024

We are thrilled to announce that ÄIO has been recognized with the “Bright Starter 2024” award at this year’s Tallinn Entrepreneurship Day, celebrating our innovative work in redefining food-grade fats and oils. This award highlights our unique approach of transforming industry by-products into valuable resources, shaping the future of sustainable food production.

Together with all nominees – Finance Lab OÜ, äio tech OÜ and Kõne- ja kommunikatsiooniteraapia keskus OÜ

About Tallinn Entrepreneurship Day
Since its start in 2004, Tallinn Entrepreneurship Day has inspired countless businesses by providing knowledge, connections, and motivation to help entrepreneurs realize their dreams. Celebrating its 21st year, the event serves as a platform for sharing experiences, discussing trends, and showcasing the innovative work of entrepreneurs across the capital.

Tallinn Entrepreneurship Awards 2024: Honoring Innovation
The Tallinn Entrepreneurship Awards celebrate the city’s most outstanding entrepreneurs and companies, spotlighting innovation, rapid development, and entrepreneurial excellence. The Bright Starter category, which ÄIO proudly won, recognizes startup companies in Tallinn that demonstrate exceptional growth, creativity, and potential to shape the future.

We at ÄIO are deeply honored to receive this award. It reaffirms that our mission of developing sustainable fats and oils through biotech innovation is not only on the right path but worth continuing with unwavering passion and dedication.

Part of ÄIO team with the award – Bright Starter 2024

Participating also in Future Food Panel Discussion
In addition to receiving this award, ÄIO team representative Kristi Lember had the privilege of participating in a panel discussion under the theme “Forethought”, where experts explored the future of food trends. It was an engaging opportunity to share ideas and contribute to the conversation on shaping a more sustainable food industry.

We extend our gratitude to the City of Tallinn for this recognition and look forward to furthering our innovation journey. This award motivates us to continue pushing boundaries and developing future-shaping solutions in the food industry.

Press Release: ÄIO Secures €6 Million for Demo Plant Construction

The biotechnology startup ÄIO has raised €6.1 million through venture capital funds Voima Ventures, 2C Ventures, SmartCap and Nordic Foodtech VC. The funds will be used to build a demo plant in Estonia to produce environmentally friendly oils and fats... Read more

The world came to visit ÄIO

On September 17, ÄIO welcomed 40 diplomats representing their countries (in Estonia) from all over the world to our lab and kitchen facilities. During the visit, ÄIO’s Global Business Developer, Kristi Lember gave a good overview of what is the... Read more

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Press Release: ÄIO Secures €6 Million for Demo Plant Construction

Mariane • 24. September 2024

Founded in 2022 as a spin-off from TalTech (Tallinn University of Technology), ÄIO has developed a unique method that enables the food industry to reduce its reliance on environmentally harmful animal fats, palm oil and other vegetable oils. ÄIO’s solution uses specialised yeast to transform by-products from wood and agricultural processes, such as sugars extracted from sawdust, into food-grade fats and oils. This process is significantly faster and much less taxing on the environment.

ÄIO founders 2024 – Nemailla Bonturi and Petri-Jaan Lahtvee in ÄIO pilot lab

Last year, ÄIO raised €1 million through venture capital, allowing the development of three alternative product categories: encapsulated oil, red oil and butter fats. These products can replace widely used palm oil in the food industry, and ÄIO’s branded Red Oil can also be used in cosmetics and household products.

According to Nemailla Bonturi, co-founder of ÄIO, oils made from residues significantly reduce the environmental impact of agriculture and animal farming. “ÄIO’s oils, produced from industrial residues, help reduce land use by up to 97% and water consumption by as much as 10 times compared to current palm oil and animal fat production. Additionally, the speed of oil and fat production through fermentation is 10 times faster,” said Bonturi.

ÄIO products 2024

Why invest in ÄIO

Investors see great future potential in ÄIO for two main reasons. Firstly, ÄIO addresses one of the biggest environmental challenges of our time related to oil production, and secondly, it fosters economic growth. Nordic Foodtech VC was one of the first investors to believe in ÄIO two years ago, when the company emerged from the TalTech lab, and encouraged others to join. “ÄIO’s food industry testing has been successful, and feedback on the initial products has been encouraging. We are confident that with this funding, we will reach the next phase, and we welcome our new co-investors with joy,” said company partner Mika Kukkurainen.

Hendrik Reimand, partner at the venture capital fund 2C Ventures, believes that ÄIO can turn its scientific advancements into commercial success. “Providing sustainable alternatives to products such as palm oil or animal fats is a critically important step in reducing the environmental impact of the food and cosmetics industry and we are confident in the teams’ ability to turn this scientific development into commercial success.”

Voima Ventures partner Pontus Stråhlman emphasizes that the biotech startup provides a solution to the palm oil industry problem, which destroys diverse forests, such as those in Indonesia. “ÄIO’s approach addresses this issue by valorizing agricultural and forestry sidestreams into premium replacements, meaning significant reductions in CO2 or land use.”

ÄIO founders 2024 – Professor Petri-Jaan Lahtvee and Nemailla Bonturi

According to Sille Pettai, Fund manager at SmartCap Green Fund, funded by the European Union NextGenerationEU, investing in ÄIO offers the opportunity to support groundbreaking technologies. “By backing ÄIO, we not only address waste reduction but also provide eco-friendly alternatives for various industries to reduce dependence on traditional raw materials.”

With the investments, ÄIO plans to build a demo plant in Estonia, where they will start producing encapsulated oil, red oil and butter fats in tens of tons. The plant is expected to be completed by 2026. Although the final location has not yet been determined, the demo plant is likely to be located near a major industrial company. Raw materials will be sourced through collaboration with various Estonian and Finnish food industry companies, whose by-products will be used to produce oils. ÄIO is also working with the Estonian company Fibenol, whose hydrolysates are planned to be valorized.

There is strong interest in ÄIO’s alternative oils from industrial companies. Several major food, cosmetics and household products companies in Estonia and worldwide have already signed on to develop innovative products together. ÄIO now has over 120 partners from Estonia and abroad, who either provide them with industrial residues or test ÄIO’s oils and fats.

“For a scientist, the greatest achievement is when years of research result in a real product that can change the entire food industry and consumer experience. We will continue to develop the company and its products in collaboration with partners, investors and the food industry. We will also continue working with TalTech to train the next generation of bioengineers,” Nemailla Bonturi explained regarding the next steps.

The entire production process is based on research conducted in Estonia, converting industrial by-products into food through a fermentation process similar to brewing beer or raising bread with yeast. The fermentation process results in fats rich in healthy fatty acids and antioxidants. Fermentation uses the “red yeast” microbe created and patented by Bonturi, which transforms agricultural and other industrial by-products into delicious and appetizing fats and oils.

In addition to securing investments, ÄIO also received a €1.8 million grant from the Estonian Business and Innovation Agency (EISA) last year to create a platform necessary for developing semi-automated strain technology, in collaboration with the Center of Food and Fermentation Technologies (TFTAK).

Latest Achievements

This year, ÄIO was also selected for the European Joint Undertaking on Circular Bioeconomy (CBE-JU) project with a budget of €7.5 million. Together with other Europeancompanies and research institutions, ÄIO will develop fat-based materials and cosmetic products.

At the beginning of this year, ÄIO established a separate innovation center called “Good Fat Wörks” for the development of alternative fats, where the company is developing new fats through fermentation and producing pilot products. In May of this year, the public could already sample delicacies made with ÄIO’s pilot products, prepared by top chefs, at one of the world’s first public novel food testing events held in Tallinn at the Latitude59 startup festival, in collaboration with Gelatex and Accelerate Estonia.

ÄIO Tech OÜ was founded in 2022 by TalTech bioengineers Petri-Jaan Lahtvee (phD) and Nemailla Bonturi (phD). Today, ÄIO’s international team, with experience in bioprocessing, synthetic biology, and food technology, consists of 16 people from Estonia, Brazil, Poland, Armenia and Italy.

Additional information:

Kristi Lember

Global Business Developer

kristi@aio.bio

Press Release published at 9am (GMT+3) on 24/09/2024

The world came to visit ÄIO

ÄIO has joined the BIONEER project consortium

We are excited to announce that ÄIO has joined the BIONEER Project consortium as part of a groundbreaking project under the Circular Bio-based Europe Joint Undertaking (CBE JU). This project is a key step toward advancing sustainable, bio-based industries in... Read more

ÄIO to host one of the first novel foods tastings in Europe at Latitude59

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The world came to visit ÄIO

Mariane • 18. September 2024

On September 17, ÄIO welcomed 40 diplomats representing their countries (in Estonia) from all over the world to our lab and kitchen facilities.

During the visit, ÄIO’s Global Business Developer, Kristi Lember gave a good overview of what is the idea behind ÄIO, what problem are we solving and why are we doing it. Many interesting questions were asked and in the words of Kristi – it was great to feel real interest from visitors about the next steps of ÄIO, about the products, about the by-products we use as substrate and what are the next plans.

Global Business Developer Kristi Lember giving overview about ÄIO – what and why are we doing, 17.09.2024.

The visit did not take place only in the seminar room! We also gave a tour of our bran new pilot lab facilities. Although an important experience was taking place in our bioreactor room and for safety & hygiene reasons it was not possible to step into that room, we could still have small peak over the door to confirm that the pilot lab is up and running, and that something important is going on there!

In the kitchen facilities, ÄIO’s Head of Cosmetics, Magdalena Koziol introduced the magic world of ÄIO’s cosmetics products that include our RedOli as one of the world-changing ingredients. Everyone who wanted could try the creams and lotions on their skin. Questions about ingredients, effect on dry skin and nice smell got replies by our expert.

ÄIO’s Head of Cosmetics Magdalena Koziol telling more about ÄIO’s cosmetics, 17.09.2024

This was not it. ÄIO had prepared some delicious snacks that contained biomass, and this was a good surprise to all the visitors – to get to taste something! Biomass is nutritious and can be used in different foods. We are working hard on getting novel food permit and at the same time we devote time on developing new products!

Thank you so much for your visit and until next hellos all over the world!

This visit was organized by Ministry of Regional Affairs and Agriculture.

ÄIO has joined the BIONEER project consortium

ÄIO to host one of the first novel foods tastings in Europe at Latitude59

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ÄIO has joined the BIONEER project consortium

Kristi Lember • 21. August 2024

We are excited to announce that ÄIO has joined the BIONEER Project consortium as part of a groundbreaking project under the Circular Bio-based Europe Joint Undertaking (CBE JU).

This project is a key step toward advancing sustainable, bio-based industries in Europe, aligning with the EU’s climate goals and the European Green Deal.

Innovating Sustainable Solutions: ÄIO’s First Steps in the Chemical Manufacturing Journey

At ÄIO, we are committed to pioneering sustainable solutions that drive the future of the food and chemical industries. Our recent advancements and collaborations highlight our dedication to creating a greener, more sustainable world. One such recent example is BIONEER project.

Collaboration with Industry Leaders

We are always so proud to collaborate with leading organizations and experts in the field. These partnerships are crucial in accelerating our research and development efforts. Together, we are exploring new methodologies and technologies that can transform the chemical manufacturing landscape.

BIONEER Project: Pioneering Bio-based Building Blocks for Coating, Packaging and Personal Care

The 48-month project that was officially launched on June 1st, 2024, aims to demonstrate and advance the potential of lignocellulosic biomass carbohydrate-derived components to replace fossil-based functional building blocks and platform molecules in sectors such as coatings, packaging and personal care.

The BIONEER Project focuses on utilizing low-cost, sustainably sourced lignocellulosic biomass as feedstock to produce novel platform chemicals in sectors which are currently heavily reliant on fossil fuels. By moving beyond first-generation carbohydrate-derived chemicals, the project leverages biotechnology, biochemistry, chemistry, and process expertise of the consortium to scale up the production of novel monomeric and polymeric building blocks.

These Bio-based Building Blocks made from sustainably sourced biomass using bio and chemo-catalytic approaches will replace toxic and non-environmentally friendly compounds like bisphenol A and its derivatives (for the UV-curable coatings market), as well as alkyl acrylates, vinyl pyrrolidine, vinyl acetate, and siloxanes (for the personal care market).

Commitment to Sustainability

Sustainability is at the core of everything we do at ÄIO. Our processes are designed to minimize environmental impact whilst utilizing side-streams that would otherwise be redundant. This is also the case for BIONEER. The project employs Sustainability by Design approach at every step of the process during development and optimization stages. We believe that through innovation and collaboration, we can create a sustainable future for generations to come.

Join Us on Our Journey

We invite you to follow our journey and stay updated on our latest developments. Connect with us on LinkedIn to learn more about our projects and initiatives. You can also read more about the project at the BIONEER’s website.

ÄIO to host one of the first novel foods tastings in Europe at Latitude59

Start Up Day, Tartu 2024: How our food affects the health of the world and why we need to change it

A glimpse of deeptech insights impacting our food systems, Start Up Day, Tartu 2024. In response to the pressing challenges of a growing global population, climate change, and resource depletion, biotechnology emerges as a crucial force in reshaping our food... Read more

Fusion of Innovation: ÄIO, Valio and VTT’s Visionary Partnership

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ÄIO to host one of the first novel foods tastings in Europe at Latitude59

Kristi Lember • 10. June 2024

Estonia’s culinary scene is undergoing a quiet revolution, and it all started at Latitude59. On May 23rd, ÄIO had the privilege of participating in the country’s first-ever public novel food tasting event. As a pioneer in brewing fats, ÄIO showcased its innovative approach to sustainable food production. Let’s dive into the experience and explore the future of novel foods.

The ÄIO Experience

At Latitude59, ÄIO set up a booth that buzzed with excitement. Visitors were greeted by a fascinating mini setup of our processes to brew fats and oils. Our team was on hand to explain the science behind our process and the impact it could have on the food industry. We were quite excited to showcase it all on Korean TV.

Brewing Fats: A Sustainable Alternative

ÄIO’s core mission is to create sustainable fats and oils using precision fermentation. We take side streams from other industries, such as sawdust, and transform them into high-quality fats. These fats can replace palm oil, coconut oil, and animal fats in various food products. The best part? No deforestation, no harm to animals, and no compromise on taste.

The Regulatory Landscape

Navigating the regulatory landscape for novel foods is no easy task. ÄIO is committed to working closely with Estonian authorities to ensure our products meet safety and quality standards. We believe that transparency and collaboration are key to building trust with consumers and regulators alike.

Conclusion

Latitude59 was more than a tasting event; it was a glimpse into the future. ÄIO’s novel foods are not just about sustainability; they’re about flavor, texture, and innovation. As we continue to brew the future, we invite you to join us on this exciting journey.

Note: ÄIO’s booth at Latitude59 was a collaboration with Gelatex, another novel food startup and Accelerate Estonia. Together, we’re shaping the future of food.

Feel free to explore the fascinating world of novel foods, and let your taste buds embark on a flavorful journey.

Start Up Day, Tartu 2024: How our food affects the health of the world and why we need to change it

Fusion of Innovation: ÄIO, Valio and VTT’s Visionary Partnership

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Start Up Day, Tartu 2024: How our food affects the health of the world and why we need to change it

Kristi Lember • 31. January 2024

A glimpse of deeptech insights impacting our food systems, Start Up Day, Tartu 2024.

In response to the pressing challenges of a growing global population, climate change, and resource depletion, biotechnology emerges as a crucial force in reshaping our food systems. The paradigm shift towards circular and resilient food production is at the heart of this transformation, with biotechnology offering innovative solutions for several topical issues. One of many is tackling food waste and finding ways to produce more, with less.

petri-jaan lahtvee, insight stage start up day
Petri-Jaan Lahtvee (ÄIO) presenting at Start Up Day, Tartu 2024.

Central to this change are new technologies and new foods. Fermentation technologies enable the production of high-quality foods and other ingredients with significantly reduced land and water usage. This process operates up to 10 times faster than traditional methods of conventional agriculture, fosters circularity by turning waste into valuable inputs for further stages of production. Biotechnology harnesses microorganisms to upcycle under-valued feedstocks, enhances their nutritional content and creates unique flavors, textures and ultimately – better products. From plant-based fats and proteins (much like ÄIO), to healthy fermented beverages (like RawEdge) to cultured meats (like Gelatex), these advancements offer sustainable alternatives to unsustainable and unhealthy choices that we are otherwise unwilling to give up.

“For ÄIO the ultimate goal is to offer tasty, healthy and sustainable alternatives to palm oil and animal-based fats,” – Petri-Jaan Lahtvee, co-founder of ÄIO.

While the Baltic and Nordic food markets are relatively small, local food startups are compelled to think globally from the outset. The global perspective becomes essential in scaling up innovative solutions and ensuring a broader impact on a global scale. Besides, the environmental benefits are substantial, as biotechnology reduces the need for extensive farmland, addressing concerns of deforestation and habitat loss. Moreover, efficient water use and accelerated production timelines, bioprocess derived processes contribute to a more sustainable and resilient food system, crucial in the face of climate change.

panel food deeptech insight stage tartu 2024
Panel discussion, Insight Stage (from left Petri-Jaan Lahtvee, Ewa Karolewska, Mika Kukkurainen, Mariliis Mia Topp). Start Up Day, Tartu 2024.

Venture capital investments into food innovation startups are still in their nascent stages, particularly in the Baltic and Nordic regions. However, this trend is rapidly gaining momentum, with the first startups beginning to establish their demo productions. As these investments grow, we can anticipate a surge in transformative food technologies, aligning with the increasing demand for sustainable and ethical choices in the region. “Investing in biotechnology not only aligns with ethical considerations but also presents a lucrative economic opportunity. Companies pioneering in these biotechnological advancements are well-positioned to lead the way in a market driven by the growing demand for ethical and sustainable solutions.” – Mika Kukkurainen, partner at Nordic Foodtech VC.

Once again, Start Up Day, held recently in Tartu, Estonia offered a fruitful debate on the future of our foods. Find more about this community event here.

Fusion of Innovation: ÄIO, Valio and VTT’s Visionary Partnership

NEXPO – Exploring the Future at the Intersection of Green Tech and Food Innovation

Revolutionizing Our Food Systems: A Groundbreaking Partnership between TFTAK and ÄIO

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Fusion of Innovation: ÄIO, Valio and VTT’s Visionary Partnership

Kristi Lember • 23. January 2024

Once again, visionary initiatives are paving the way for a sustainable future. One such stride is the innovative approach to combatting food waste through upcycling solutions and fermentation techniques. ÄIO’s collaboration with Finland’s foremost food exporter and largest milk processor, Valio, and the VTT Technical Research Centre of Finland emerges as a beacon of innovation in this field. In this pioneering pilot project, ÄIO repurposes Valio’s milk industry side-streams to create fats and oils for Valio’s plant-based meat alternatives, with VTT contributing essential research and development expertise for the production process.

“The collaboration with ÄIO and VTT is significant for us at Valio, and we are happy to put our side-streams into use and test out ÄIO’s lipids in our plant-based products. This also represents a shift towards finding new and innovative ways of improving sustainability in the food industry,” says Dilek Ercili-Cura, Senior Research Scientist at Valio.

Luisa Nora, Head of Strain Engineering at ÄIO, shares her enthusiasm about their project: “ÄIO upcycles different side streams in the agri-food industry to produce premium fats and oils. It’s a thrilling journey, blending innovative science with practical applications – providing key ingredients back to food companies by valorising their side streams.”

By utilizing fermentation in the process, the collaboration is not just reducing food waste but also contributing to the development of unique flavors and textures. This dual-pronged approach is backed by VTT will further accelerate the pilot project by providing R&D expertise and fermentation premises. This collaboration showcases the potential of merging innovation with sustainability.

Read the full story from Food and Beyond.

NEXPO – Exploring the Future at the Intersection of Green Tech and Food Innovation

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NEXPO – Exploring the Future at the Intersection of Green Tech and Food Innovation

Kristi Lember • 7. December 2023

In a world where sustainability is not just a buzzword but a way of life, attending NEXPO – the recent greentech conference held Nov 13-17, 2023 in Tallinn was a glimpse into the future we all hope to see. Themed “Touch of Future”, this convergence of smart solutions, green technologies and food innovation showcased not only the strides we’ve made in creating a more sustainable world but also the incredible investment opportunities that lie ahead.

The GreenTech Buzz

The atmosphere at the conference was charged with excitement and optimism. From solar-powered solutions (Solarstone, Roofit Solar Energy), climate-smart materials (Fibenol, Up Catalyst) to revolutionary waste reduction technologies (Wastelocker, Sineco), every corner of the venue seemed to whisper promises of a greener, more sustainable future. As we navigated through the booths and engaged in conversations with visionary entrepreneurs, it became evident that our country is at the forefront of this green revolution. Tallinn Greentech Week provided a series of international business events focused on promoting cooperation between leading experts in green technology and fostering dialogue between European cities and companies.

gunther pauli

Gunther Pauli, an entrepreneur and a visionnaire of the concept of blue economy giving a keynote speech at NEXPO.

Investment Heaven

What struck us most is the favorable investment environment that Estonia currently boasts. The year 2023 presented a testing environment for the European technology sector, writes Atomico in their annual State of European Tech report. Estonia remained “a startup haven”, having the most startups and unicorns per capita in Europe. The government’s commitment to supporting green initiatives through various incentives and Estonia’s strong startup network has created a fertile ground for investors looking to align their portfolios with environmentally conscious projects. To add more value, Beamline Accelerator offers a tailor-made approach to each start-up, delivering services and networks to fuel organic growth. The commitment to a sustainable future has not only garnered attention but also substantial investment from both public and private sectors.

The greentech landscape in our country is not just about ideals; it’s a sound investment choice. The solutions at the conference demonstrated not only innovative solutions but also a strong business acumen. From renewable energy (Eleport) projects to eco-friendly transportation (Auvetech, Kõu Mobility), the entrepreneurial spirit in our country is paving the way for a greener, more sustainable tomorrow. As the CEO of CleanTech Estonia, Kädi Ristkok noted in her interview to Invest Estonia, we are building a very strong entrepreneurial culture, especially in digital innovation and the regulatory environment is set to support it. “We have set the environmental and climate goals on EU level, and also in Estonia, to make sure that we bring our economy into the planetary boundaries”, she stated.

Food for Thought – Literally!

Beyond the buzzing greentech innovations, the conference shed a light into the realm of food innovation. Both ÄIO, Gelatex Technologies and Shroomwell Biotech introduced their sustainable and innovative solutions, by highlighting how technology is not just limited to saving the planet but can also revolutionize the way we nourish ourselves. A panel discussion organised by Accelerate Estonia on Novel Foods was emphasizing that the food industry is a crucial part of the sustainability puzzle. The integration of greentech and food innovation showcased the interconnectedness of these sectors and how they can work hand-in-hand to create a more sustainable and resilient future.

novel food panel

Co-founder and CEO of Gelatex (Märt-Erik Martens), CIO of ÄIO (Mary-Liis Kütt) and Head of Public Policy and Innovation at Accelerate Estonia (Greta Elva-Jõemaa) engaged in discussion on the paradigm of food security and sustainability and food innovation.

NEXPO was a journey into the heart of innovation, sustainability, and investment potential. The conference illuminated the path toward a future where technology, ecology, and economy coexist harmoniously. It also provided a perfect opportunity for marketing and broadening our professional network. Estonia is small, but thinks globally and this provides a solid ground for collaboration which is key to its big success. The conference brought in lots of foreign investors over Cleantech Forum Europe giving many the opportunity to present their ideas on product-market fit, educate end-consumers and connect with young people during organised tours. Invest Estonia also dropped by our booth where our Product Innovation Team Lead, Mary-Liis Kütt gave an interview introducing ÄIO. Click the picture below to check the video!

Revolutionizing Our Food Systems: A Groundbreaking Partnership between TFTAK and ÄIO

ÄIO Pioneers Sustainable Alternatives in Oil and Fat Production

Estonian-based ÄIO secures funding to develop an innovation centre to revolutionise the food, cosmetic and chemical industries with a low carbon approach to oil and fat production. Estonian-based startup ÄIO, a pioneer in sustainable fat and oil production through fermentation,... Read more

Exploring the Future of Food: Novel Food Masterclass with Prof. Hans Verhagen

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Revolutionizing Our Food Systems: A Groundbreaking Partnership between TFTAK and ÄIO

Kristi Lember • 23. November 2023

In an era where sustainability is at the forefront of global concerns, innovative solutions are emerging to reshape our food systems and reduce their environmental impact. One such groundbreaking effort is the collaboration between Food And Fermentation Technology Development Center Ltd (TFTAK) and ÄIO on the DigiFoundry project – “Automated Platform for Precision Fermentation Process Development” supported by Enterprise Estonia (EAS). This partnership is set to revolutionize the way we produce fats, offering a sustainable alternative to conventional sources like palm oil, coconut oil, and animal fats.

The Problem at Hand
Our current food systems contribute significantly to our carbon footprint, with approximately one-third originating from food production. As the global population is projected to reach 9.8 billion by 2050, finding sustainable alternatives becomes imperative. The overreliance on traditional fats not only depletes essential resources but also poses challenges to food security, especially with the increasing complexity and costs associated with consuming animal fats.

The DigiFoundry Project: A Glimpse into the Future
TFTAK’s partnership with ÄIO on the DigiFoundry project signals a new era in food production. The initiative aims to develop alternative microbial fats through a high-throughput cell design platform. This platform focuses on creating and testing specialized yeast cells that can produce tailor-made fats with desired characteristics. The potential applications of these novel fats are vast, ranging from food products to cosmetics and even pet food.

Environmental Impact and Sustainability
By replacing commercial lipids with alternative microbial fats, the DigiFoundry project led by ÄIO addresses the environmental concerns associated with traditional fat production. The project envisions a future where fats are produced without depleting essential plant and animal resources, offering a promising biotechnological solution to the challenges faced by global food systems. This approach not only reduces the carbon footprint but also fosters growth in the biotechnology industry, paving the way for cleaner and more sustainable alternatives.

TFTAK’s Role in the Partnership
TFTAK, a key player in the food technology sector, is extending its support to ÄIO in this pioneering effort. TFTAK brings its expertise to the table by evaluating the novel fats obtained from ÄIO’s process. This comprehensive analysis provides valuable insights into the implementation of these fats across various product applications, ensuring that they meet the high standards expected by consumers. More info about TFTAK.

Benefits and Endless Possibilities
The food industry is set to benefit significantly from the project. With the potential to replace palm oil in snacks, create omega-rich blends for fish alternatives, or contribute to cocoa butter for chocolate production, the possibilities are extensive. This project not only addresses potential shortages of traditional fats but also offers alternatives that are environmentally responsible, cleaner, and more accessible on both local and global scales. Consumers can expect reliable and healthier alternatives without compromises soon!

With financial support amounting to 1.85 million euros, the DigiFoundry project represents a significant leap forward in rethinking our food systems. By harnessing the power of precision fermentation and biotechnology, this collaboration offers a glimpse into a future where sustainable alternatives play a pivotal role in shaping the way we produce and consume food. Together, TFTAK and ÄIO are paving the way for a more environmentally responsible and accessible food future.

ÄIO Pioneers Sustainable Alternatives in Oil and Fat Production

Exploring the Future of Food: Novel Food Masterclass with Prof. Hans Verhagen

ÄIO triumphs at Latitude59 securing 150k from EstBAN and Tera VC

Latitude59, a prominent European startup and technology conference, recently witnessed an extraordinary triumph as ÄIO once again emerged victorious in the highly competitive pitching contest. Almost 400 startups from 61 countries applied for Latitude59’s this year. ÄIO secured €150k to... Read more

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ÄIO Pioneers Sustainable Alternatives in Oil and Fat Production

Kristi Lember • 26. September 2023

Estonian-based ÄIO secures funding to develop an innovation centre to revolutionise the food, cosmetic and chemical industries with a low carbon approach to oil and fat production.

Estonian-based startup ÄIO, a pioneer in sustainable fat and oil production through fermentation, is set to revolutionise the food, cosmetic, and chemical industries. The company has initiated a Series A funding round, with early investment participation from Voima Ventures.

Founded in 2022 as a spin-out of Tallinn University of Technology, ÄIO is on a mission to transform traditional fats and oils. By replacing them with locally sourced, sustainable alternatives, ÄIO is poised to make a significant impact on reducing the carbon footprint in the cosmetic and food sectors.

Unlike conventional production methods, which rely heavily on palm oils and animal-based fats, ÄIO employs circular economy processes that harness agricultural and food industry side-streams through innovative fermentation techniques. The result is a proprietary microbe capable of producing diverse lipid forms, including oil and buttery fats, offering eco-friendly solutions to a variety of industries.

Investor confidence in ÄIO’s groundbreaking approach is evident in its recent funding round, with significant contributions from Nordic Foodtech VC, Voima Ventures, and Enterprise Estonia. In tandem, these investors are championing the creation of “The Good Fat Wörks” – a dedicated innovation hub for the production of ÄIO’s low-carbon oils and fats. Moreover, this endeavour has garnered support from Accelerate Estonia and various key partners who share the vision for a more sustainable future.

ÄIO’s efforts are firmly rooted in addressing the considerable environmental and economic challenges posed by traditional agricultural and animal farming practices. The company’s innovative approach could potentially reduce land use by 74-97% and cut water consumption by up to 10 times when compared to current palm oil and animal fat production. The other advantage is speed. It takes a long time to make butter, from the cow eating the grass to the processing of milk. Palm oil fruits take a long time to grow. The speed at which we produce oils and fats could also increase 10 times if we instead use fermentation.

ÄIO’s technology aligns with the growing consumer demand for sustainable alternatives. The company’s microbial oils offer a promising substitute for environmentally harmful ingredients like palm oil and animal fats, commonly used in a wide range of products such as food additives, cosmetics, and household chemicals.

“We believe that by utilising fermentation and circular economy principles, we can pave the way for a more sustainable future across industries,” stated Nemailla Bonturi and Petri-Jaan Lahtvee, co-founders and co-CEOs of ÄIO. “Our technology has the potential to significantly reduce CO2 emissions and promote biodiversity while delivering competitive and valuable solutions.”

The recent funding injection will enable ÄIO to take the next significant steps in its journey. The company plans to construct an in-house pilot plant with a weekly production capacity of 20 kg, apply for novel food permits, expand its product portfolio, and initiate the pre-engineering phase for a demo-scale facility. Additionally, ÄIO aims to collaborate with various industries to test its products and explore opportunities for technology licensing.

Exploring the Future of Food: Novel Food Masterclass with Prof. Hans Verhagen

ÄIO triumphs at Latitude59 securing 150k from EstBAN and Tera VC

ÄIO and Fibenol Collaborate to Pilot Biomanufacturing of High-value Microbial Oils

Fibenol, a company that converts residues into lignin and two types of sugars, has formed a strategic partnership with emerging biotechnology startup ÄIO to create a reliable alternative to traditionally produced fats and vegetable oils. Using ÄIO’s technology, Fibenol’s wood... Read more

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Exploring the Future of Food: Novel Food Masterclass with Prof. Hans Verhagen

Kristi Lember • 26. June 2023

Imagine stepping into a room filled with the aroma of culinary curiosity and mission driven entrepreneurs and policymakers, where innovative food ideas and regulatory frameworks take center stage. Recently, Estonia’s agri-food innovation network, METK, in collaboration with ÄIO, achieved a significant milestone by co-hosting a thought-provoking Masterclass of Novel Foods in Tallinn. This event marked an important step towards accelerating knowledge-building in the realm of new food authorization.

Novel foods represent a fascinating frontier in the world of food and dietary innovation. These are food products or ingredients that have not been traditionally consumed and are newly introduced to our diets. They encompass a wide range of innovations, including alternative protein sources, innovative food processing techniques, and new plant-based ingredients. Novel foods offer exciting possibilities for expanding our culinary horizons, addressing sustainability challenges, and catering to evolving consumer preferences. By navigating the complex landscape of novel foods, we can unlock new flavors, promote sustainable food systems, and embrace the ever-changing tapestry of our global food culture. However, their introduction into the market often requires careful assessment and regulatory scrutiny to ensure their safety, nutritional value, and compatibility with existing dietary practices.

novel food masterclass tallinn
Novel Food Seminar at Metropol Spa Conference hall, Tallinn. Photo by Accelerate Estonia.

In May 26th, 2023 at Novel Food Masterclass, Tallinn played host to an enlightening seminar led by Hans Verhagen. Dr. Verhagen is a former director of the European Food Safety Authority NDA Panel (EFSA’s Panel on Nutrition, Novel Foods and Food Allergens) and a Senior Scientific Officer, with over 40 years of professional experience in the area of food safety and nutrition. He provided a comprehensive introduction to the world of new food products’ legislation and assessment procedures. Prof. Hans Verhagen (PhD), now a private consultant, captivated the audience with his profound insights into the authorization procedure of novel foods in the EU, USA and beyond. Novel Food Masterclass, co-organised by ÄIO and The Centre of Estonian Rural Research and Knowledge (METK) included a practical workshop exploring EFSA’s case studies on new foods. The seminar delved into the complex interplay between technological advancements, consumer demand, and regulatory oversight that shape the future of our food choices.

Food innovation is driven by a multitude of factors, including scientific discoveries, technological advancements, and changing consumer demands. According to EFSA, “Under EU regulations, any food that was not consumed “significantly” prior to May 1997 is considered to be a novel food“. In today’s context, this stretches from plant-based alternatives and cultured meat to insect-based protein and personalized nutrition. The Novel Food Masterclass shed light on the potential opportunities and challenges associated with these emerging trends from the standpoint of validation and bringing new products to the market.

The assessment procedures for novel food products are often complex, time-consuming, and costly. Companies developing innovative food products must navigate a maze of regulations, safety assessments, and bureaucratic processes, which can act as significant barriers to market entry. This can stifle innovation, discourage investment, and limit consumer access to novel and potentially beneficial food options. Addressing the lagging regulatory barriers requires proactive measures from both regulatory bodies and industry stakeholders. Regulatory frameworks need to be flexible, adaptive, and based on robust scientific evidence, ensuring that safety assessments keep pace with technological advancements. Collaboration between regulatory agencies, industry experts, and scientific communities is vital to streamline processes, harmonize standards, and facilitate innovation while safeguarding consumer health and safety. This is what we are trying to facilitate in our Novel Food project with Accelerate Estonia, the government’s open innovation lab and launchpad for moonshot ideas that create true systemic change.

Prof. Hans Verhagen. Photo by Accelerate Estonia.

In an era where food technology is advancing at an unprecedented pace, seminars like these play a vital role in bringing together experts, policymakers, and food enthusiasts to bridge knowledge gaps and foster collaboration. As the seminar drew to a close, participants were able to book a private meeting with the expert to get inspired and ask questions. To be “the best expert” is to be armed with a newfound appreciation for the complexities involved in introducing novel food products into the EU market.

The enlightening session with Prof. Hans Verhagen showcased Estonia’s commitment to staying at the forefront of food innovation, embracing cutting-edge technologies while prioritizing consumer safety and well-being. This dialogue can help regulators gain insights into emerging technologies and work collaboratively to develop suitable regulations that balance consumer protection with the promotion of innovation.

The Novel Food Seminar was funded by Rural Development Foundation (MES). We thank the co-organisers (METK), and Accelerate Estonia for capturing the event through film and photography. To follow our journey in Novel Food project with Gelatex Technologies, go to Accelerate Estonia’s page. We will share the interview with Hans Verhagen on the project page, shortly.

ÄIO triumphs at Latitude59 securing 150k from EstBAN and Tera VC

ÄIO and Fibenol Collaborate to Pilot Biomanufacturing of High-value Microbial Oils

Swedbank visits ÄIO: A new age start-up producing healthy and reliable oil alternatives

Swedbank visited ÄIO, a start-up that is making the food industry more sustainable! At last year’s sTARTUp Day, we were recognised by Swedbank with a €10 000 prize. Take a look how producing healthy fats and oils from agricultural and... Read more

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ÄIO triumphs at Latitude59 securing 150k from EstBAN and Tera VC

Kristi Lember • 29. May 2023

In the pitching competition of Latitude59, Estonia’s prominent startup and technology conference, the prize pool was divided among three exceptional startups. Flowstep secured the highest investment of 600,000 euros, while Cino received 500,000 euros, and ÄIO was awarded 150,000 euros. This impressive investment sum of 1.25 million euros, issued by Tera Ventures and Estonian Business Angels Network EstBAN, represents the largest investment of its kind in the Nordic countries and the Baltics.

latitude59-äio-pitch
ÄIO at Latitude59 stage. Photo by Accelerate Estonia.

Besides the prize pool, put together by the investors, many of Latitude59’s partners & community members also stepped up with a prize or a perk:

Triniti: €2000 of legal help – ÄIO
Stebby €1000 health package – ÄIO
New Nordic Pitch Competition Baltic finalist – Flowstep
Google: €2000 of credit – all the finalists (ÄIO, Cino, Flowstep, Moliri Space Energy, Mifundo, Praktikal)
Hedman Partners – €2500 worth of legal advice to ÄIO, Cino, Flowstep
Infobip – €20,000 “Walk the Talk” worth of credits – Cino

We congratulate all fellow winners and contestants! We express our sincere gratitude for the esteemed recognition and generous support extended to us through the engaging prizes awarded at the Latitude59 pitching competition. Latitude59 has played a pivotal role in fostering innovation and propelling entrepreneurial ventures to new heights.

äio products
ÄIO’s future-shaping fats and oils. Photo by Blanket Fort.

As ÄIO continues to push the boundaries of technology and sustainability, our achievements stand as a testament to the remarkable impact that foodtech startups can have on shaping a better and more sustainable future for the food and oleochemical industry.

We have to be bold to make a change. Luckily, we have the ambition. Thank you, Latitude59! It was an amazing week.

ÄIO and Fibenol Collaborate to Pilot Biomanufacturing of High-value Microbial Oils

Swedbank visits ÄIO: A new age start-up producing healthy and reliable oil alternatives

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ÄIO and Fibenol Collaborate to Pilot Biomanufacturing of High-value Microbial Oils

Kristi Lember • 18. May 2023

Traditionally, C6 sugars, like glucose, have been consumed by most microbes, while hemicellulose-derived C5 sugars, such as xylose, posed challenges for efficient utilization. With the integration of ÄIO’s advanced technology, Fibenol can now efficiently convert its C5 sugars into high-value nutrient-rich foods. Moreover, these converted sugars offer promising alternative constituents for the oleochemical industry. Karl Peebo, the project manager at Fibenol, expressed enthusiasm about the potential impact: “As the food sector significantly contributes to global emissions, our low CO2 footprint separation technology present a tremendous opportunity. We anticipate a growing range of applications for cellulosic sugars in the food industry in the future.”

After successful laboratory-scale production and initial experimental trials, ÄIO recognized the need to seek partners for process upscaling. Despite the recent expansion of the biotechnology industry in Estonia, inadequate infrastructure has forced several biotechnology firms to relocate their production facilities elsewhere. Petri-Jaan Lahtvee, the co-founder of ÄIO, emphasized the significance of this pilot-scale collaboration with Fibenol: “This is an important milestone for ÄIO, showing that our biotech process is robust and can thrive under industry-like conditions. We are now poised to advance further the accessibility of alternative fats and oils for the food and cosmetics industries.”

With the global demand for plant-based foods soaring, these novel ingredients possess immense potential to replace animal fats and palm oil while ensuring local food security. ÄIO researchers have estimated that adopting biotech processes to obtain new and alternative fats and oils could mitigate 100 million tons of CO2 emissions, assuming ÄIO’s technology replaces approximately 30% of current palm oil usage.

Fibenol and ÄIO remain steadfast in their commitment to upholding the highest quality requirements and standards throughout production. Their primary focus is on delivering safe, nutritious ingredients fit for human consumption, with safety as the utmost priority.

About Fibenol:
Fibenol implements new cutting-edge technology to produce bio-based raw materials like lignin, wood sugars, and speciality cellulose from wood residues. Fibenol’s innovative fractionation process converts more than 90% of woody biomass into high-value materials with minimal environmental impact. These sustainable bio-based materials can replace fossil-based chemicals to produce cosmetics, construction materials, fermentation, and many other products. Fibenol is leading the way in the SWEETWOODS project and is pioneering groundbreaking solutions to enable industries to transition away from fossil resources and move towards a more sustainable future.

About ÄIO:
Since 2022, ÄIO has been on a mission to develop reliable alternatives to animal fats and palm oil. By introducing new, future-shaping lipid products to the market, the company aims to evoke a turn of mind towards more responsible production and consumption. ÄIO’s biotechnology solution converts various side streams into value-added ingredients rich in healthy fatty acids, vitamins, antioxidants, and pigments. Our innovative approach helps to reduce waste and minimize the environmental footprint of the food and cosmetics industries.

Swedbank visits ÄIO: A new age start-up producing healthy and reliable oil alternatives

Estonian Public Broadcast ETV visited our lab and showed ÄIO’s innovation in the nature show Osoon

It was a great pleasure to welcome Osoon’s team in our lab to capture ÄIO’s everyday life and how we are bringing the lab scale innovations into real production. The topic of the show was how the current side- and... Read more

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ÄIO is gaining momentum! Hell yeah! TOP 5 in the bag from Start-Up Day 2022 pitching competition powered by EstBAN (Estonian Business Awards Network). ÄIO received some valuable awards. Thank you #Swedbank and #Sorainen for much appreciated legal services! ÄIO... Read more

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Swedbank visits ÄIO: A new age start-up producing healthy and reliable oil alternatives

Kristi Lember • 1. May 2023

Watch the video to see more:

Estonian Public Broadcast ETV visited our lab and showed ÄIO’s innovation in the nature show Osoon

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Estonian Public Broadcast ETV visited our lab and showed ÄIO’s innovation in the nature show Osoon

Kristi Lember • 9. March 2023

It was a great pleasure to welcome Osoon’s team in our lab to capture ÄIO’s everyday life and how we are bringing the lab scale innovations into real production.

The topic of the show was how the current side- and waste streams form various industries can be valorized into novel ingredients.

ÄIO has a huge potential and crucial role in this journey to shift our current food production and consumption patterns to be more sustainable, healthy and tasty.

So, check out how ÄIO’s team will change the future.

Watch the show here:

Start-Up Day 2022 in Tartu was a success!

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Co-Founder of ÄIO, Petri-Jaan Lahtvee named “Founder of the Year” by Cleantech Estonia

Kristi Lember • 21. February 2023

ÄIO‘s goal is to reverse-engineer our food systems through innovative biotechnology. Our Co-Founder, Petri-Jaan Lahtvee sees great potential for science in business. Just recently, he received recognition from Cleantech Estonia for his efforts in floodlighting ÄIO’s technology to create more sustainable and healthier oil-alternatives.

Successful graduates of Beamline Accelerator #Batch 2, we celebrate our journey and this recognition together with CEO of Cleantech Estonia, Erki Ani who has always been a strong supporter of ÄIO and an evergreen advocate of cleantech innovations. For start-ups looking to make a change, applications for Beamline #Batch 4 will soon open!

Cleantech Estonia is a non-profit organisation, a cleantech sector powerhouse with a global reach actively supporting green innovations. By providing funding, accelerator programmes and mentoring opportunities for green startups, its mission is to aid innovators to scale.

Start-Up Day 2022 in Tartu was a success!

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Estonian start-up raised 1 M€ euros to create alternative oils and fats

Kristi Lember • 9. February 2023

Photo: Nemailla Bonturi, co-founder of ÄIO. Author: Janek Toomikas.

The company ÄIO, founded in January last year by TalTech bioengineers Petri-Jaan Lahtvee and Nemailla Bonturi, produces edible fats and oils from agricultural and wood industry side-streams using results from years of biotech research. The company’s goal is to make the food industry more sustainable and provide a better use of the natural resources.

According to co-founder of ÄIO Petri-Jaan Lahtvee, current food system is responsible for more than a third of greenhouse gas emissions. “Compared to livestock farming, plant-based meat also requires 47-99% less arable land, emits 30-90% less greenhouse gases and uses 72-99% less water,” he emphasized. “But, palm and coconut oils used to make plant-based meat alternatives, do not deliver the same taste and mouthfeel as animal fat. Also, the production of these oils is not sustainable, they are unhealthy and can cause allergic reactions,” commented co-founder of the company Nemailla Bonturi.

According to Mika Kukkurainen, partner and founder of Nordic Foodtech VC, the global food industry is constantly looking for new sustainable and healthy alternatives to replace palm oil and coconut oil, and the fund was very excited to find such a team and their innovations right in the TalTech lab: “Turning low-value side-streams into something so valuable is very futureproof and has great scalable business potential. We are happy to join ÄIO when taking the first steps outside of university, and already looking forward in helping the team towards future success.”

As the next step, ÄIO plans to increase its production capacity, test products in co-operation with food industry, and apply for novel food permits to enter the European market. By 2026, it is planning to start the production on an industrial scale. ÄIO’s RedOil can also be used in cosmetic products and household chemicals, replacing lubricants and surfactants derived from petroleum or palm oil.

The entire production process is based on research carried out in Estonia, through which industrial side-streams are transformed into food products through a fermentation process, similar to brewing beer or raising bread with yeast. The fermentation process produces fats rich in healthy fatty acids and antioxidants.

Fermentation uses the “red bug” microbe created and patented by Bonturi, which turns side-streams of agriculture and other industries into tasty and appetizing fats and oils. “In the same way that we make kombucha, yogurt, bread, and beer, we can turn sawdust or other low-value biomass into valuable and healthy ingredients. Our “red bug” cannot turn water into wine, but it can turn sawdust into food,” explained Bonturi.

“As scientists, we were excited that years of research resulted in a real product that could revolutionize the entire food industry and consumer experience. We highly appreciate everyone who has contributed to our success story, and we will continue to develop the company and its products together with our partners, the leading investor, and the food industry. We will also continue to work with TalTech to train the next generation of bioengineers,” added Lahtvee.

äio tech OÜ is a company that grew out of TalTech – it was founded in 2022, and, with the help of a unique microbe, produces sustainable and edible oils and fats from side-streams of the wood and the agricultural industry. ÄIO’s international team includes 6 experts – two Brazilians and four Estonians, all possessing experience in bioprocessing, synthetic biology, and food technology.

Nordic Foodtech VC is venture capital fund (42 M€) investing in food technology and future of food. The Helsinki based venture capital fund operates in all Nordic and Baltic countries and has invested in 10 companies so far, of which ÄIO is their first investment in the Baltic countries.

Additional information
Petri-Jaan Lahtvee
Co-founder of Äio Tech
+372 508 8117
petri@aio.bio
https://aio.bio/

Mika Kukkurainen
Partner and founder of Nordic Foodtech VC
+358 50 572 3817
mika@nft.vc
www.nft.vc

Start-Up Day 2022 in Tartu was a success!

Intorducing ÄIO – TalTech researchers have found a way to make food from sawdust

Sawdust makes up a large part of manufacturing waste in Estonia. So what can we do with it? Nemailla Bonturi and Petri-Jaan Lahtvee, founders of the TalTech spin-off company ÄIO, found an answer to the question. Bonturi, who comes from... Read more

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Intorducing ÄIO – TalTech researchers have found a way to make food from sawdust

Kristi Lember • 27. January 2023

Bonturi, who comes from Brazil, and Lahtvee have their roots in biotechnology – a field that aims to use microbes to produce something valuable from various organic by-products. With the company ÄIO, they began to produce fats and oils for use in food from wood waste. The main objective is to reduce the ecological footprint of food production and slow down global warming.

Why sawdust?

After working abroad, Petri-Jaan Lahtvee went on to develop the field of biotechnology at TalTech. While up to now, sugars used in food have been the main components in the production of this sector, Lahtvee has now given wood a chance. The reason is simple – you do not find large amounts of sugar in Estonian nature, but you do find wood and agricultural waste. As sawdust is the most voluminous type of production waste in Estonia, the researchers decided to use it wisely.

As the production of fats and oils has a major global impact on the environment, the idea of making a food-grade spread from sawdust came up. If the project proves successful, it could replace the use of palm and coconut oil and animal fats in food in the future.

People are lazy by nature

Lahtvee says that, by and large, people are very lazy by nature – for example, if they want to go to a warm country for a holiday, they board a plane. It is a good and fast solution, but most travellers do not think about the impact on the environment. But if someone likes meat, they will eat it. This is why alternatives must be developed that are easy and convenient for people to use, as well as being more environmentally friendly and healthier.

According to Lahtvee, the goal of biotechnologists in the food sector is to create healthier and higher-quality raw materials with a smaller impact on the environment. Of course, for people to want to consume these products, they have to taste good. This can change people’s eating habits as well as reduce global warming.

But what did all this mean for researchers? ‘Six years of sleepless nights, blood, sweat, and tears. If something goes wrong in the lab, you do it again. And again. It took a lot of perseverance,’ says Bonturi. Now, we can see the results, and Lahtvee and Bonturi are already attracting the first investments for ÄIO. ‘Quite a lot of companies are interested in our product,’ says Lahtvee.

More on biotechnology

The Food Technology and Engineering Biology Laboratory of the TalTech Department of Chemistry and Biotechnology focuses on global biological sustainability challenges, including the sustainable production of food and feed, as well as biochemicals and materials.

Researchers are developing new bio-based processes to convert a range of organic waste from the food and wood sector into value-added products.

Together with international and local partners, researchers are developing all value chains of the circular economy to ensure the sustainable production of value-added products with a minimum ecological footprint.

Reposted from TalTech homepage.

Start-Up Day 2022 in Tartu was a success!

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Start-Up Day 2022 in Tartu was a success!

Kristi Lember • 31. August 2022

ÄIO is gaining momentum!

Hell yeah! TOP 5 in the bag from Start-Up Day 2022 pitching competition powered by EstBAN (Estonian Business Awards Network). ÄIO received some valuable awards. Thank you #Swedbank and #Sorainen for much appreciated legal services!

ÄIO is producing healthy plant-based microbial oils as a B2B ingredient that will substitute unsustainable options like coconut oil and palm oil, as well as fish oil and animal fats in our food chains. In essence, ÄIO uses industrial side streams (‘waste’) from the food, agriculture and wood industries to brew healthy fats and oils, using natural and precision fermentation processes.

Listen to our pitch: