UNISG Teams Claim the Podium at the EIT Food Solutions Challenge in Brussels

On Wednesday, November 5, in Brussels, the awards for the 2025 Food Solutions – Full Protein Challenge were held. This educational and innovation program is promoted by EIT Food (European Institute of Innovation & Technology – Food) and involves students in developing concrete solutions to real-world challenges in the food system.

For the third consecutive year, UNISG participated and claimed a podium position at the EIT Food Solutions Challenge, achieving an extraordinary result this year: a triple victory, securing first, second, and third place!

This year’s challenge focused on the theme Full Protein, where students were invited to develop alternative protein solutions (complete proteins) that are neither meat nor dairy, aimed particularly at young people.

The winning teams and their respective projects are as follows:
EarthPulse  claimed 1st place with three ready-to-eat, culturally rooted legume and pulse recipes.
Protake9 earned 2nd place with ingiro, a 100% Italian onigiri wrapped in upcycled tomato leather.
Spoontino took 3rd place with Break-Flash, a wholesome millet–oat breakfast bar.

A heartfelt thank you goes to the mentors of the Pollenzo Food Lab — Nahuel Buracco, Kiva Victoria T., and Joëlle Nijsten — whose guidance was essential throughout the process.
In total, 25 UNISG students from different degree programs spent the past 8 months developing innovative, full-amino-acid, plant-based convenience products aimed at Gen Z consumers.

Their creativity and commitment brought four remarkable projects to the European stage:

EarthPulse
Three culturally inspired, ready-to-enjoy legume dishes: chakalaka (South Africa), hogao (Colombia), and khichari (India).
Team: Vinayak Agrawal, Alaa Alrefiee, Chloe Leigh Harty, Hannah Lanthaler, Pablo Enrique Merizalde, Maleballo Mokhathi, Gabriele Valenzano.

Protake9 – inGiro
A 100% Italian reinterpretation of onigiri, featuring legumes, mushrooms, seeds, and spices wrapped in a tomato film made from repurposed skins and seeds.
Team: Sam Willem Herman Aerts, Astrid Fernández, Lara Frisoni, Erica Garbellini, Valerio Lozzi, Rebecca Rosso.

Spoontino - Break Flash
A nutritious breakfast bar made with millet and oats — lactose-free, gluten-free, and vegan.
Team: Karen Alberti, Nicola Silipo Caliò, Seungbin Eun, Viola Ghitti, Maximilian Sebastian Koch, Joseph Chibueze Ofoegbu.

Funky studio – numen
A bold, soy-free miso crafted from peas (“piso”) and lion’s mane mushrooms, offering new culinary possibilities.
Team: Giovanni Accardi, Iza Busz, Gabriele Cressotti, Margaux Hefti, Julia Hoffmann, Kolja Gabin Richter.