ÄIO Wins the Innovation Award at the Forum on Fermented Foods!
At ÄIO, we are always pushing the boundaries of food innovation, sustainability, and biotechnology—so it’s an incredible honor to be recognized for our work! We are thrilled to share that ÄIO has won the Innovation Award at the Forum on Fermented Foods, organized by PIMENTO CA20128.
This award acknowledges our pioneering approach to developing future-shaping fats and oils through microbial fermentation—an innovation that redefines food production while drastically reducing environmental impact.
Why This Award Matters?
The Forum on Fermented Foods is one of Europe’s leading scientific and business gatherings focused on fermentation-driven food innovations. Organized by PIMENTO CA20128, this international conference brought together top researchers, industry leaders, and sustainability experts to explore the future of fermented foods and microbial-based solutions.
Winning the Innovation Award at this event highlights ÄIO’s role in transforming the fats and oils industry through microbial fermentation and circular economy principles. Our technology enables the production of sustainable fats and oils using:
- 10x less water
- 10x less energy
- 90% less land
than traditional fat sources like palm or coconut oil
At ÄIO, we believe that the future of food doesn’t have to come at the cost of nature—which is why we are committed to replacing unsustainable oils with smart, science-backed alternatives.
A Pitch That Stood Out
A huge shout-out to ÄIO’s Chief Innovation Officer, Mary-Liis Kütt, PhD, , who delivered an outstanding pitch that secured this award!
Mary-Liis is not just an expert in novel food innovation, analytics, and product development—she’s also an inspiring leader who brings energy and enthusiasm to everything she does. Her deep scientific expertise and passion for sustainable solutions shone through in her pitch, making our vision clear and compelling.
A Big Thank You!
We are incredibly grateful to PIMENTO CA20128 for organizing this international conference and for recognizing ÄIO’s innovation.
The discussions, networking, and exchange of ideas at the Forum on Fermented Foods were invaluable—bringing together scientists, entrepreneurs, and industry leaders who are all working towards a healthier, more sustainable food future.
This award is a milestone, but it’s just the beginning. At ÄIO, we are determined to scale our technology, collaborate with industry leaders, and bring sustainable fats and oils to markets worldwide.
ÄIO’s CIO, Mary-Liis Kütt