Spain launches its 2025 EWA cohort at the BAT Tower in Bilbao

The event opened with an introduction to EIT Food’s mission and the key features of the Empowering Women in Agrifood programme. Universidad Loyola also presented its role in supporting women-led innovation in the agrifood sector.

Each entrepreneur had the opportunity to present her project, sharing her motivation, approach and expected impact. A dynamic networking activity allowed participants to get to know each other and start building the peer support that is central to the EWA experience.

This year’s cohort in Spain brings together a diverse set of innovative solutions tackling critical challenges across the agrifood value chain. From edible bioplastics made from olive pomace to vertical gardens with integrated composting systems, psychobiotic snacks for children, and sustainable alternatives to dairy and meat, the selected startups demonstrate the creativity and commitment of women entrepreneurs leading change in the sector.

Here is an overview of the 10 startups participating in the 2025 Spanish edition of EWA:

• Sorgolé (Irene Flores Hermosa) – A project focused on extracting high-value lipids from sorghum through advanced processing, aiming to produce healthy fats for the food and nutraceutical industries.

• Circular Grain (Marina Hijano Moreno) – Developing a regional, low-sugar, high-protein dairy alternative made from brewery spent grain, a by-product of the beer industry.

• Fruit Stick (Encarna Aguayo Giménez) – A psychobiotic fruit-based snack that supports emotional well-being, developed from “ugly” fruit using microencapsulation technology and designed for children and teenagers.

• FUTPROM (Maria Florencia Bambace) – Producing a vitamin B12-rich microbial protein from industrial by-products through a low-emission fermentation process, offering a sustainable source of complete nutrition.

• Sr. Valley Hemp Foods & Cavalley (Constanza Flores Urzúa) – Creating functional, hemp-based nutrition for humans and animals, including a prebiotic formula to improve horses’ gut health.

• Cucare Diagnostics (Anabel Millán-Leiva) – Offering molecular diagnostics to detect pathogens and resistance in agriculture and insect farming, promoting sustainable pest control.

• Edible Balconies (María Paz Gardiazabal) – Designing compact vertical gardens with integrated composting for urban balconies, enabling users to recycle food waste and grow fresh vegetables at home.

• Estrella Dori (Sacramento Salar López) – Turning surplus bread into craft beer while raising awareness about family caregivers and promoting social, environmental and economic sustainability.

• Panfinos (Ainhoa Galarza Martinez de Ubago) – Producing artisanal thin Mexican bread using European, non-GMO ingredients, including grain-free and protein flours, aimed at health-conscious consumers.

• Alperpack (Maribel Suárez) – Transforming olive pomace into edible, compostable, and antioxidant-rich bioplastic films for sustainable fresh food packaging in olive-growing regions.

The EWA programme in Spain will continue with six months of mentoring, training and networking to support the development and growth of each business. Through this experience, the entrepreneurs will have the opportunity to refine their strategies, strengthen their business models and build valuable connections within the agrifood innovation ecosystem.