120 guests from across the food industry, scientific community, and public sector gathered to taste fermentation-derived novel foods developed by Estonian biotech startup ÄIO and Finnish biotech startup Enifer. The event, held on May 21, 2025, marked only the fourth such tasting globally, and the second led by ÄIO.
Co-organized by Enterprise Estonia, Estonian Research Council, TalTech, and ÄIO as part of the tech conference Latitude59, the event featured insights from regulatory experts, startup founders, and investors. Participants were given a firsthand experience of sustainable ingredients that aim to replace palm oil, coconut oil, and animal fats, using precision fermentation and food industry side-streams.
“We showed that Estonia is capable of creating new food technology products that are tasty, healthy, and better for the environment, and that have the potential to reach global markets. Public dialogue is essential to explain why we need to move toward more innovative food solutions,” said Petri-Jaan Lahtvee, ÄIO Co-Founder and Professor at TalTech.
The special event highlighted the future of sustainable food: it featured a panel discussion led by leading experts and a rare chance to sample innovative foods not yet approved under the EU framework. Guests could try ÄIO’s RedOil, Encapsulated oil, and Mole sauce, which contained ÄIO’s Encapsulated oil (a recipe created and prepared by ÄIO’s top chef Hiro Takeda). Enifer offered for tasting Pekilo, the company´s developed mycoprotein with a neutral taste and texture. It contains up to 50% protein, 35% fibre, an optimal amino acid composition. And to top it all off was a chocolate cake containing Enifer’s Pekilo.
During the novel food tasting, guests could sample ÄIO’s oils, which were used in various sauces and Enifer`s mycoprotein, which was incorporated into chocolate cake. Photo: ÄIO
ÄIO creates fats that serve food and cosmetics industry
“For novel food companies, one of the main hurdles is navigating regulation,” noted Anna Handschuch, regulatory advisor at Future Affairs Consulting. “It’s clear we need faster pathways, not looser safety, but smarter systems that encourage bold, evidence-based innovation.”
“We need more initiatives where the science meets the spoon,” added Mika Kukkurainen from Nordic FoodTech VC and panel moderator. “Connecting innovators, regulators, and industry in one room is how we make real progress.”
“It’s clear we need faster pathways, not looser safety, but smarter systems that encourage bold, evidence-based innovation.”
Anna Handschuch, regulatory advisor at Future Affairs Consulting
ÄIO’s technology uses microbial fermentation to create functional, sustainable fats and oils that can serve both the food and cosmetics industries. Their biotechnology solution utilizes proprietary yeast, which converts various side streams into value-added ingredients rich in lipids, proteins, antioxidants, and pigments. As the company advances toward regulatory approvals, events like this one highlight both the public interest and market urgency for sustainable alternatives.
By introducing environmentally friendly microbial lipid products to the market, the company aims to evoke a turn of mind towards more responsible production and consumption.
GOOD TO KNOW
- ÄIO, founded in 2022, is an Estonian biotech startup developing sustainable fats and oils from food and forestry side-stream.
- Enifer is a biotech start-up based in Espoo, Finland, founded in 2020. The company is a pioneer in mycoprotein production. They harness the power of fungal fermentation to upcycle agrifood industry byproducts into nutritious mycoprotein ingredients.
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