Phase
Startup
Ironic Biotech
Iron deficiency is a widespread public health challenge that affects nearly two billion people, according to the WHO. Until now, iron fortification of food has been limited by both taste issues and the rapid deterioration of product quality. At the same time, current iron supplements contain poorly absorbed inorganic iron that causes adverse effects on the body.
There is also an environmental aspect—meat contains the best form of iron for humans. But the environmental impact of meat production means that we should eat more vegetarian foods, which contains a different form of iron that the body has difficulty absorbing.
Ironic Biotech is focusing on overcoming these barriers by offering an optimal form of iron for the body. This iron could become the first commercially available iron product for fortifying foods without causing rancidity or metallic taste.
Nélida Leiva Eriksson is a biotechnology scientist at Lund University who has been studying iron proteins for more than 15 years, as well as developing genetic engineering and fermentation techniques to scale-up production processes in vitro. She is at the forefront of the latest technology when it comes to developing innovative and sustainable food technologies.
Did you know?
Our iron will be good for our health and our planet.
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Single Molecule Nanowire Biosensors for Diagnostics
Medicines for acute systemic inflammatory diseases
Cancer immunotherapies based in cell reprogramming
Introducing the fungal based industrial revolution
Automated microscopy image acquisition and analysis
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Effective treatments for brain tumors
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