Spanish EWA 2025 cohort gathers in Seville for a transformative Masterclass

Across two intensive days, the entrepreneurs engaged in team-building activities designed to foster collaboration and mutual support. In addition, some participants attended the Al-Andalus Innovation Venture, a leading forum for innovation, scaleups, investment and entrepreneurship. With a special focus on women’s entrepreneurship and the work of EIT Food, the event offered valuable opportunities to learn, share experiences and connect with key actors in the innovation ecosystem.

All ten entrepreneurs selected for the Spanish edition of EWA 2025 took part in the Seville Masterclass:

• 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.

Blending knowledge, creativity and community, the Seville Masterclass proved to be a decisive step in the EWA 2025 programme in Spain. By strengthening both their projects and their personal growth, participants are now moving forward with renewed determination and commitment to shaping the future of agrifood.