Transforming the world of saffron spice: a story of Šarlota Kaňuková

Handpicked from the Crocus sativus flower, saffron is known as “red gold’ or the “golden spice”. However, farming this luxury spice is highly inefficient. Producing 1 kilogram of spice demands extensive manual labour, where each flower and stigma is carefully picked and extracted by hand. The flowers require specific temperature and rainfall conditions, which make them vulnerable to climate change. This results in costs reaching thousands of dollars per kilogram. With new technologies on the rise, can the world’s most expensive spice be turned into an accessible kitchen staple?

Šarlota Kaňuková, Co-Founder and Scientist at Spicy Cells, aims to redefine the production of saffron with a plant cell culture technology. Spicy Cells focuses on cultivating saffron stigma cells in a controlled environment. This makes sustainable and efficient production possible. It eliminates the need for manual labour and minimises exposure to unpredictable weather, conserving water and reducing the environmental footprint compared to traditional saffron farming methods.

Šarlota’s expertise in plant biotechnology and cellular agriculture led her to win third place in the EIT Manufacturing RIS LEADERS Competition 2024. The programme celebrates women innovators who develop solutions to manufacturing challenges and is part of the EIT’s Regional Innovation Scheme (RIS), boosting innovation and growth in emerging economies.

Cultivating the next-generation saffron

As the agricultural sector faces increasing challenges due to climate change, Spicy Cells is developing a complementary approach that alleviates pressure on farmland and enables multiple production cycles per year — offering new possibilities alongside traditional cultivation. The team opens a path to a resilient and scalable solution that could help preserve this precious spice for generations to come.

At the heart of Spicy Cells’ innovation lies a sophisticated combination of cellular agriculture and bioreactor technology that cultivates saffron stigma cells in controlled environments. This breakthrough method has the potential to reduce production costs from the traditional $5,000 per kilogram to nearly ten times less, while maintaining the spice’s cherished sensory and biochemical qualities.

More than a platform for women in science

Looking back at the RIS LEADERS Competition, Šarlota remarks how the programme not only advanced the visibility of Spicy Cells but also inspired her to drive sustainable innovation and advocate for greater inclusion in the field.

The programme provides expert training, which was particularly helpful for Šarlota to refine her pitch and communicate the value of Spicy Cells’ innovation to diverse audiences. This skill has been crucial in shaping how she presents the startup to stakeholders and building confidence to pursue larger opportunities in the biotech field.

“The RIS LEADERS Competition has been transformative for both our company’s visibility and our leadership development,” shares Šarlota. “The connections we’ve made and the exposure we’ve gained have opened new doors for potential collaborations and partnerships.”

Šarlota highlights how crucial it is to surround yourself with a network of like-minded individuals – whether they are mentors, colleagues, or other women in science and technology. “Building a supportive community is essential for overcoming challenges,” she remarks.

“My advice to women beginning their journey as innovators is to trust in their ideas and actively seek support. Every groundbreaking concept may seem bold or risky at first, but courage is at the heart of innovation,” says Šarlota.

A sustainable future for luxury spices

Now Spicy Cells is exploring an exciting path for spices. Their focus is on two key areas. On the business side, they are working on validating the product with potential customers in India and Europe, in preparation for future market entry. The team seeks opportunities to connect with industry partners and stakeholders who can provide valuable insights or collaborate to bring next-generation saffron to a wider audience.

On the technological side, completing the proof-of-concept phase for the production technology is their top priority. This is a crucial step toward demonstrating feasibility and setting the stage for scaling operations and entering new markets.

Looking ahead, their vision extends beyond making saffron more affordable – they aim to revolutionise the entire spice industry with sustainable production methods that could be applied to other valuable plant-based products.