The Scully Effect is Alive and Fermenting, with Nemailla Bonturi of ÄIO

Nemailla Bonturi is the co-founder of ÄIO, an Estonian startup fermenting fats and oils from yeast instead of palm oil or animal products. A Brazilian scientist-turned-founder, Nemailla now works at the intersection of synthetic biology, circular economy, and baked goods—with an in-house chef, of course.

In this episode we talked about:

🧫 How a “very special yeast” turns sawdust and stale bread into palm oil alternatives
🌍 Why Estonia is a unicorn factory
🥐 A plant-based butter that could make your croissant carbon neutral
🧴 Turning leftover dairy and tea leaves into moisturizers and lip balms
🧠 Mental health, therapy, and the importance of shutting your laptop at 6pm
📺 Why The X-Files may be the most pro-climate tech show of the 1990s

#fermentationtech #climatetech #circularbioeconomy

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