The Scully Effect is Alive and Fermenting, with Nemailla Bonturi of ÄIO
Description
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
👨💻 Hiring developers? You need to look at Ukraine, where I've been hiring exclusively since 2018. Set up a no-stress needs assessment at wild.codes/climate. Podcast listeners get $1k off their first hire.
📈 B2B content to create and capture leads: book 30 minutes with Tom for free at grizzle.io/climate
🧑💼 Growing your team across Europe? Grab a free consultation and hire without hassle: parakar.eu/climate
United States
