Discover Freyia Labs: Building a Net Zero Food System Through Smart Fermentation

Can you provide a brief overview of your background and journey? What inspired the creation of Freyia Labs, and what milestones have you achieved so far (e.g., product developments, partnerships, funding, industry recognition, or market expansion)?

Freyia Labs began with a passion for fermentation and sustainability. After facing inefficiencies in traditional processes, we are developing F.O.R.S.E.T.I.X., an AI/ML-powered platform for precision-controlled fermentation. Our prototype monitors and optimises conditions in real time, helping users reduce waste, improve consistency, and scale production. We’ve secured funding from CyEC, UNDP, and IDEA innovation centre – Bank of Cyprus, and gained support from Microsoft’s EUC Startup Programme. Recognition includes wins at ReStart Europe, Startups4Peace, and Cyprus Institute Innovation Bootcamp. Freyia Labs is building a Net Zero food system through smart fermentation to help fermentation-based businesses lower their environmental footprint while improving their profitability.

What motivated you to participate in the AWE programme and how has AWE influenced your entrepreneurial journey?

I joined the AWE programme after my transition from a corporate career to entrepreneurship. I had already developed strong leadership skills, but building a startup from the ground up required a different mindset; more risk-taking, adaptability, and resourcefulness. AWE provided not just knowledge, but a supportive environment that helped me develop key entrepreneurial skills and confidence. It also connected me with a community of ambitious women, showing that female-led innovation in DeepTech and sustainability is both powerful and necessary. The experience reinforced my belief in the importance of women creating and leading ventures that challenge the status quo. AWE helped me channel my leadership into something bolder and more resilient.

How does your approach to fermentation and preservation differ from traditional methods?

Our approach to fermentation and preservation combines microbial science with machine learning. Unlike traditional methods, which rely heavily on manual observation and fixed recipes, we use real-time data, predictive analytics, and automated decision-making to control fermentation conditions precisely. This enables consistent quality, reduced waste, and the ability to customise outcomes based on end goals, not just inputs.

What has been the most memorable reaction from customers or partners regarding your products/services?

Freyia Labs began as a food producer, but our hands-on experience revealed deep inefficiencies in traditional fermentation. This led us to spin off into DeepTech, focusing on precision-controlled fermentation powered by machine learning. Our own process became the testing ground, allowing us to identify pain points, validate our technology, and build a smarter system from the ground up. One of the most memorable reactions came from a partner who described our fermented sauce as “tasting both ancient and futuristic.” It confirmed that we’re not replacing tradition, we’re enhancing it. Our approach brings consistency, customisation, and efficiency to fermentation, making it scalable without sacrificing authenticity. This shift is central to our mission of transforming food systems through intelligent, sustainable innovation.

How does Freyia Labs use machine learning and real-time data analytics to optimize fermentation and preservation? Can you walk us through the process?

At Freyia Labs, we’re in the early stages of developing a smart fermentation platform called F.O.R.S.E.T.I.X. It uses machine learning and real-time data to help control and improve fermentation. We’re building a system that collects data, like temperature, pH, and microbial activity, while fermentation is happening. This data helps us understand what’s going on inside the process and spot problems early. Over time, the system learns from each batch and gives better suggestions to improve results. Users will also be able to set their target outcome, and the platform will guide them on how to get there. We’re still testing and building, but the goal is to make fermentation easier, more reliable, and less wasteful for everyone.

In what ways does your work contribute to circular economy or Net Zero goals?

Freyia Labs contributes to the circular economy and Net Zero goals by using machine learning to make fermentation more efficient, data-driven, and low-waste. Our platform, F.O.R.S.E.T.I.X., enables users to optimise inputs, reduce resource use, and minimise batch failures; directly cutting energy, water, and raw material waste across the fermentation process.

By improving process control and making sustainable fermentation accessible to all scales, from hobbyists to industry, we help producers lower their carbon footprint, use fewer additives, and transition to smarter, more circular food systems aligned with Net Zero objectives.

What’s next for Freyia Labs? Are there any exciting product developments or partnerships on the horizon?

Next, Freyia Labs is focused on finalising and validating the F.O.R.S.E.T.I.X. platform through internal testing. We’re strengthening its machine learning capabilities, real-time monitoring, and automation features in preparation for SME pilot programmes in 2026. These pilots will cover food and beverage fermentation.

We’re also exploring partnerships with academic institutions, innovation hubs, and industry networks to co-develop use cases and expand adoption. Applications to leading European programmes are in progress, with growing interest across Europe and US.

Looking ahead, our focus is on scaling precision-controlled fermentation to support a Net Zero food system; enabling producers to reduce waste, improve efficiency, and adopt more sustainable, data-driven practices across the fermentation value chain.