“Mind the Gap”
Between innovation and regulation, between science and food, between policy makers and change-makers. ÄIO had the honour of helping bridge that gap in a rather fitting location: the UK Parliament for the first-ever Parliamentary Food Fermentation Fair, hosted by The Good Food Institute Europe and Member of Parliament Mike Reader.
ÄIO had the honor of participating in this event at Westminster Hall, bringing microbial fermentation into the spotlight of political, regulatory, and public discourse.
Why this event mattered?
This event was incredibly important because it brought together key voices from government, science, and industry to spotlight the transformative role of fermentation in shaping the future of food. For us at ÄIO, it was a unique opportunity to put microbial fermentation and next-gen fats and oils on the radar of regulators, and decision-makers.
Food fermentation, particularly precision fermentation, is no longer a futuristic concept. It is a powerful tool that can reshape how we feed the planet sustainably. The event focused on how this technology can help solve 21st-century challenges like:
- climate change and biodiversity loss
- food insecurity and inefficiencies in global supply chains
- public health through clean-label, animal-free nutrition
- economic growth through science-backed innovation and green jobs
This was not just a symbolic event. It was strategically valuable. We left with new connections, deeper insights into UK policymaking, and a stronger platform to advocate for science-driven innovation. It affirmed that ÄIO’s mission is aligned with where the future of food is heading and that we’re not alone in shaping it. For ÄIO, this was also an invaluable platform to demonstrate how our next-gen fats and oils, made from organic streams via fermentation, are part of the solution.
“Fermentation is not just a buzzword. It is a vital tool to tackle climate change, biodiversity loss, and the inefficiencies of today’s food systems. Being in Westminster to advocate for it was both symbolic and strategic,” said ÄIO CEO and co-founder Nemailla Bonturi.
Who was there?
The event brought together an incredible cross-section of the fermentation and alternative protein ecosystem:
- industry leaders like Quorn, Impossible Foods, Clean Food Group, Onego Bio, ENOUGH, Better Dairy, Algenuity, and others
- research institutions such as Imperial College London (Bezos Centre for Sustainable Protein), Microbial Food Hub, and Aberystwyth University
- policymakers, investors, and food regulators
- advocates and alliances
For ÄIO, this meant meaningful conversations not only with regulators and scientists, but also with fellow founders building a more sustainable food future.
“We had powerful conversations with policymakers, FSA representatives, and fellow change-makers. We left inspired and better connected to push for regulatory clarity in the UK and EU, encourage investment in microbial food tech, and keep public dialogue rooted in science and purpose,” said Mary-Liis Kütt, CIO of ÄIO.
As ÄIO prepares for market entry, events like this help strengthen the case for regulatory clarity, public-private partnerships, and sustainable innovation at scale.
We are proud to represent ÄIO and Estonia and the wider precision fermentation community in shaping conversations that matter. Especially as we seek to decarbonize the food system without compromising quality, functionality, or taste.
Thank you to The Good Food Institute Europe, Mike Reader MP, and all our peers for making this event possible. We’re excited to build on this momentum and continue driving change. From the lab bench to the halls of Parliament.