DigiFoundry Project with ÄIO and TFTAK

How can we replace palm oil, coconut fat, and animal-based lipids with something truly sustainable, functional, and scalable? At ÄIO, we believe the answer lies in precision fermentation and the right partnerships to make it real.

That is the spirit behind DigiFoundry, a three-year R&D collaboration launched in 2023 between ÄIO and TFTAK (Center of Food and Fermentation Technologies). Now two years into the project, DigiFoundry is laying the scientific and technological foundation for microbial fats and oils that can transform the food industry.

A Partnership of Purpose

For ÄIO, the mission is clear: to create next-generation fats from side-streams using engineered yeast and fermentation. TFTAK, with its state-of-the-art analytical and food development capabilities, is the ideal partner to put those ingredients to the test, from molecular composition to full recipe application.

“Working with TFTAK means combining our bold vision with world-class scientific precision,” says Mary-Liis Kütt, Chief Innovation Officer at ÄIO. “Their expertise in ingredient analysis and food applications is helping us bring microbial oils from lab to table, huge step closer to reshaping global fat consumption.”

Mary-Liis Kütt, CIO at ÄIO and Mark Rohtaru, Project Lead at the Alternative Proteins Group at TFTAK

What We’re Doing in DigiFoundry

The DigiFoundry project is structured around four core activities:

Strain Development and Biomass Production

ÄIO provides TFTAK with lipid-rich biomass.

Ingredient Processing and Characterization

TFTAK performs in-depth analysis of the ingredients’ chemical, physical, and sensorial properties, including oil holding capacity, melting point, and shelf life.

Application Testing in Real Foods

The extracted oils and biomass are tested in plant-based product formulations, including burger patties, sausages, cream cheeses, and hard cheeses. The goal is to evaluate ingredient performance in consumer-friendly formats.

Data and Reporting

All test results are documented and analyzed collaboratively.

Why It Matters

  • Environmental impact: ÄIO’s oils require up to 97 percent less land and significantly less water than traditional fats.
  • Circular economy: the entire process uses industrial side-streams, turning waste into value.
  • Scientific credibility: the collaboration combines biotech, food science, and product design in one pipeline.
  • Market relevance: these ingredients are being developed to replace problematic fats across the food, cosmetics, and home care sectors.

What’s Next

With one year remaining, the focus is now on:

  • Scaling up cultivation
  • Finalizing product prototypes for real-world application
  • Publishing research findings
  • Preparing for regulatory submissions and commercial pilots

The results of DigiFoundry will not only shape ÄIO’s product roadmap but also demonstrate how collaborative science can accelerate sustainable innovation in global food systems.

Read more from TFTAK blog post Beyond Palm Oil: TFTAK and ÄIO Driving the Future of Functional Fermented Fats.

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