The Business Factory Food Selects 16 Innovative Projects for Its 8th Edition Following an International Talent-Filled Pitch Day
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Ten startups join the acceleration programme, while six projects enter the consolidation programme.
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The 8th edition of BFFood strengthens its international profile with initiatives from Spain, Argentina, Chile, Türkiye and Ecuador.
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The selected startups will receive guidance from nine leading agri-food companies acting as mentors: CLUN, Congalsa, El Nogal, Casa Grande de Xanceda, Vegalsa, Hijos de Rivera, Valora Marine Ingredients, Bodegas Casa Montepío and Nueva Pescanova.
Santiago de Compostela, 7 July 2026. Business Factory Food (BFFood), the specialised agri-food accelerator promoted by the Regional Government of Galicia (Xunta de Galicia) and managed by the Galician Food Cluster (Clusaga), has selected the projects that will take part in the acceleration and consolidation phases of its 8th edition.
Following the Pitch Day held on 2 July at the Fontán Building in the City of Culture of Galicia, the selection committee chose 10 startups to join the acceleration programme and 6 projects for the consolidation programme, from among the 21 initiatives that presented innovative solutions to address the main challenges facing the food industry.
The event was opened by Roberto C. Alonso Ferro, Director of Clusaga, who highlighted the high quality of the applications submitted. He was joined by Patricia López Quintiá, Deputy Director for Business Innovation at Igape, who emphasised the successful track record of Business Factory Food, which has already supported 87 entrepreneurial projects, many of which have grown into companies that generate employment, innovation and added value in Galicia.
Ten Projects Join the Acceleration Programme
The startups selected for the acceleration phase will develop solutions focused on digitalisation, sustainability, new products, automation, traceability and process innovation within the agri-food sector.
The selected projects are:
- BIOSentinel (Spain): A real-time bacterial load monitoring system for livestock farms using optical biosensors and artificial intelligence to prevent pathogens.
- fluenzia (Galicia, Spain): A modular intelligent automation platform designed to facilitate robotics implementation in food industry SMEs.
- Ostras (Galicia, Spain): An AI-powered crowdsourcing platform that helps rescue food approaching its expiry date through a mobile application.
- Kresko RNAtech (Argentina): Development of functional ingredients based on bioactive RNA for the next generation of functional foods.
- Agrosintex (Argentina): A feed additive for cattle capable of reducing methane emissions by 95%.
- TutorIA – Galifritas (Galicia, Spain): An inclusive technology-based employment centre using artificial intelligence for snack production.
- BioRefQui (Chile): An extraction system that recovers high-value compounds from agro-industrial waste.
- Hermia – Infood Protein (Chile): A circular biorefinery that transforms agro-industrial waste using insects.
- Thales (Türkiye): A patented atomisation technology for the sustainable sanitisation of the dairy industry, reducing water consumption by 90%.
- Chocolates by Peruxiñas (Galicia, Spain): A premium bean-to-bar chocolate line produced without chemical additives.
The following projects have been placed on the reserve list:
- Neurociencia Luyef (Chile)
- Galaxy Pack SAS (Colombia)
- NanoBioFood (Colombia)
Six Companies to Strengthen Their Growth Through the Consolidation Programme
The consolidation phase welcomes six more mature companies, which will receive tailored support to accelerate their growth and commercial expansion.
The selected projects are:
- ComexSoft: A SaaS market intelligence platform that transforms food industry data into strategic insights to improve innovation, pricing and commercialisation.
- DIVERSA Natural Functional Platform: A technology platform developing lipid nanosystems to improve the stability and application of natural ingredients in functional foods and nutraceuticals.
- Gloop: Developer of sustainable edible cutlery as an alternative to single-use plastics in the Horeca channel, helping reduce waste and promote the circular economy.
- Fuxe Fuxe: Sports nutrition gels made from natural ingredients and superfoods, combining high performance with a distinctive Galician identity.
- Aguas Lérez: A Galician sparkling mineral water brand aimed at the premium hospitality sector, distinguished by its low mineral content and sustainability focus.
- AWÁ Nutrition: Developer of plant-based sports and functional nutrition supplements using ingredients sourced from Andean and Amazonian biodiversity.
An Edition with a Strong International Focus
The 8th edition of Business Factory Food confirms the programme’s growing international reach. The selected projects include startups from Spain, Argentina, Chile, Türkiye and Ecuador, fostering knowledge transfer and strengthening connections with the Galician agri-food innovation ecosystem.
The participating teams will work alongside an extensive innovation ecosystem made up of leading industry partners, with mentors from CLUN, Congalsa, El Nogal, Casa Grande de Xanceda, Vegalsa, Hijos de Rivera, Valora Marine Ingredients, Bodegas Casa Montepío and Nueva Pescanova.
BFFood: An Ecosystem Driving Agri-food Innovation
With the addition of these 16 projects, Business Factory Food continues to strengthen its position as one of Spain’s leading foodtech entrepreneurship programmes, supporting the development of innovative solutions that are transforming the agri-food sector through sustainability, digitalisation, the circular economy and the creation of new products.
Promoted by the Regional Government of Galicia through Igape and Xesgalicia, and coordinated by Clusaga, Business Factory Food has established itself as a key initiative for fostering entrepreneurship in the Galician food sector. Over the course of its previous seven editions, the programme has supported dozens of startups, helping them grow while connecting them with the region’s industrial and business ecosystem.
