ÄIO and Tilk launch commercial skin care product powered by bio-fermented oil

ÄIO and natural cosmetics brand Tilk have launched the Skin Booster Bio-Fermented Serum with ÄIO RedOil. The solution is said to be one of “the first” examples where fermentation-derived oils from side-streams are integrated into a finished cosmetic product on the market.

The collaboration marks the Estonian biotechnology company and natural cosmetics brand’s first commercial product together. The launch arrives alongside increasing pressure on the cosmetics industry to replace conventional oils with traceable, sustainable, and high-performing alternatives. 

Slated as a significant step for ÄIO, the launch highlights the company’s evolution from research and ingredient development to market-ready, consumer-facing applications. Developed by Tilk, the serum combines ÄIO’s RedOil with marine and plant-based actives to deliver a skin care solution that is grounded in science and nature. 

Turning science into solutions

The Skin Booster Bio-Fermented Serum is a multifunctional formulation designed to restore elasticity, deeply hydrate, reduce redness, and improve skin tone. It is said to demonstrate how fermentation-derived ingredients can move beyond concept into real consumer products, bridging the gap between biotechnology and everyday use.

ÄIO’s fermentation technology enables production independent of climate and agriculture, offering stable quality, scalable supply chains, and sustainable production.The partnership also marks a breakthrough for Estonia’s rising biotech and cosmetics sectors, demonstrating how local innovation can shape the future of clean, high‑performance beauty.

“Seeing an idea that started in a research group evolve into a real commercial product is exactly what deep tech is about,” says Petri Jaan Lahtvee, co-founder of ÄIO and professor at Tallinn University of Technology.

“Universities exist not only to generate knowledge, but to translate that knowledge into real-world impact. This product is a strong example of how science, supported by the right ecosystem, can create tangible value.”

Reaping the benefits of RedOil

At the core of the serum formulation is ÄIO’s RedOil, a fermentation-derived functional ingredient produced from upcycled organic side-streams. Rich in antioxidants, carotenoids, and essential fatty acids, RedOil offers retinol-like skin renewal benefits without irritation, supporting skin barrier function, hydration, and resilience against environmental stressors.

According to Magdalena Koziol, head of Cosmetics Development at ÄIO, RedOil is “not just a premium oil with a great sustainability story.” 

“When we received the analytical results, it became clear that it delivers real, measurable benefits on the cellular level. This is not just about marketing claims; it is also about science,” she says.

Tilk’s formulation expertise and commitment to natural, effective cosmetics played a key role in bringing the product to market.

“We’ve worked with many new ingredients, but what made ÄIO different was the combination of scientific credibility and real sustainability impact,” says Pille Lengi, CEO and formulator at Tilk. “RedOil is not only effective on skin, but it represents a new way of thinking about cosmetics, using upcycled resources to create high-performance actives.”

ÄIO’s fermentation technology enables production independent of climate and agriculture, offering stable quality, scalable supply chains, and sustainable production. 

Nemailla Bonturi, co-founder and CEO of ÄIO, says that the company was conceived from the “idea that we can produce better fats and oils without relying on agriculture. In just four years, we have built technology, scaled it, secured partnerships, and now we are bringing our ingredients into real products you can buy.”

Last year, Äio received a grant from the Estonian government to speed up production of its yeast-derived sustainable fat alternative for cosmetic formulations. The company turns agricultural byproducts, such as wood, into fats and oils through yeast fermentation.