EXECUTIVE SUMMARY

ZŸM is a student-founded start-up project born out of the E&I Garage course with the goal of creating a fermented, low-sugar soft drink that supports gut health — a functional beverage aligned with growing health awareness and sustainability values.

Our diverse, interdisciplinary team of WU, TU and BOKU students brings together a blend of backgrounds in business, health sciences and biotechnology. This diversity allowed us to approach the problem from all angles, from fermentation science to market feasibility.

Goal

The gut microbiome plays a crucial role in digestion, immunity, and even mental well-being. However, over 40% of people worldwide suffer from functional gastrointestinal disorders. At the same time, global consumption of sugary, nutrient-poor soft drinks continues to rise, aggravating health problems. Our goal was to design a delicious and natural beverage that combats gut imbalances, offers health benefits, and reduces plastic use.

Methodology

We conducted secondary research, expert interviews, and market surveys to validate the problem space. Through five iterative cycles, we tested prototypes, pivoted from surplus-fruit-focused messaging to health benefits, and held our first official taste test at a Vienna-based launch event. We experimented with spontaneous fermentation using a ginger starter ("ginger bug") and developed a working prototype with three flavor profiles. We also analyzed Austrian fruit availability and interviewed farmers for potential sourcing partnerships.

Results

We developed ZŸM, a fermented fruit beverage rich in live microorganisms, low in sugar, and bottled in 330ml glass to reduce waste. Our taste test reached 58 participants and confirmed positive reception. We project a Year-1 production volume of over 33,000 bottles, with the long-term goal of capturing a slice of Austria’s €100M+ functional beverage market. To meet all food and safety legal requirements, we decided to outsource the production. Additionally, key partnerships with farmers, local cafes, and university campuses are being established. The pivot from surplus to gut health proved essential for market clarity, and our research confirms strong interest among young consumers in gut-friendly, ethical drinks.

Cooperation Partner

• ZŸM (student start-up project)

Student Team

• Andreas Prieler 

• Ena Mašić 

• Fran Kadliček 

• Marie Linh Le

• Silvana Gligorić

Project Manager

• Caroline Kunesch

• Diana Lauer

• Dragos-Cristian Vasilesu

• Thomas Pannermayr