BFFood continues to strengthen its commitment to promoting entrepreneurship in the Galician agri-food sector. In its seventh edition, 14 new projects have been selected to take part in the incubation phase, where they will receive support from the BFFood ecosystem to develop their proposals, validate them in the market, and scale their impact.
What all these projects have in common is their high level of innovation, alignment with the sector’s strategic challenges, and a strong transformative vocation in areas such as digitalization, sustainability, circular economy, or new product development.
Agro4Data
A technology platform offering personalized agricultural predictions through artificial intelligence. With no need for proprietary hardware, it anticipates risks such as frost, pests, or water imbalances, helping optimize crops and agronomic decision-making.
Buy And Bye Analytics
A dual platform connecting consumers and supermarkets via a shopping list app and geospatial analysis system. It generates valuable data to optimize both the shopping experience and decision-making in the retail channel.
Conservas Rumbo Norte
A Galician canned goods brand that integrates QR technology to connect each product to its origin, recipes, multimedia content, and tourism experiences. Their proposal blends tradition, digitalization, and regional promotion into a single business model.
Fishnet Expo
The first online platform for the commercialization of opportunistic frozen seafood products. Its goal is to reduce food waste and improve logistical efficiency in the fishing sector by connecting sellers and buyers through a membership system with no intermediary fees.
Gali.eCO2
Disinfection and sterilization technology based on supercritical CO2, eliminating microorganisms without compromising food quality or generating toxic waste. It provides a safe, effective, and sustainable solution for food products and food contact materials.
impul.sos
A digital solution that automates data collection and analysis for SMEs in the food sector, allowing them to focus on strategic tasks and progress toward sustainability. It’s designed specifically for Spanish businesses, adapting to their specificities and regulations.
INNOCOSTA
Focused on valorizing Galician coastal fish through freeze-drying processes. This technique preserves their properties without additives or the need for refrigeration, enabling their sale in gourmet and health-conscious markets, even in remote locations.
LÉVEDO. Fermenting Traditions
A project to produce liquid and dehydrated sourdough made from Galician ingredients like chestnuts or grapes. It combines traditional baking with technological innovation through a vacuum-drying process that maintains fermentative activity.
NPK & GAL
Technology to recover nutrients (nitrogen, phosphorus, and potassium) from livestock wastewater and transform them into valuable fertilizers. It helps reduce nitrate pollution and generate additional income for agricultural and livestock farms.
Optimuu Nutrición
An AI-based platform for predictive optimization of feed in dairy cattle farms. It collects and interprets field data to improve feed efficiency, reduce waste, and promote animal welfare.
PHOENIXFOODS
Developing a bioconversion system for agro-food waste using black soldier fly larvae. The process yields protein flour for animal feed and natural fertilizers, supporting a circular economy model with positive environmental impact.
TOLA Natural Energy Drinks
A new Galician energy drink that blends functionality and sustainability. It uses natural ingredients like spring water, fruit extracts, and Galician whey to offer a healthy alternative with no added sugars or additives, aimed at a young and conscious audience.
Troo4Food
Development of an affordable mobile robot adapted to food factory environments. Designed to operate in narrow, humid spaces with durable materials and specialized wheels, it improves internal logistics and reduces operational risks.
Untables Vanetta
A line of 100% plant-based spreads with high protein content and long shelf life without refrigeration. It reinvents classics like sobrasada and pâté with natural ingredients, creamy textures, and bold flavors—perfect for flexible and healthy consumption.
All these projects will now begin an incubation process that includes a training program delivered by Galicia’s three universities, tailored strategic advice, and networking opportunities. A new generation of talent joining the BFFood ecosystem to continue driving food innovation from Galicia.
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