Technion Students Shine at European "EcoBite Delight" Challenge

Last month, a team of undergraduate and graduate students from the Technion Faculty of Biotechnology and Food Engineering achieved international acclaim when they took third place at the European "EcoBite Delight" challenge.

The competition, part of the Food Solutions program managed by EIT FOOD and led by Swiss Food Research, brought together student innovators from Italy, Finland, and Israel to tackle a pressing global issue: creating affordable, healthy, and sustainable food products.

The four teams with their project mentors
The four teams with their project mentors

The challenge required teams to develop innovative food solutions from ideation to prototype, including a full business plan. Although the final event, scheduled for November 6 at IATA in Valencia, Spain, was moved to Zoom due to severe flooding, the Technion students excelled in presenting their product and vision, demonstrating resilience and creativity. Team members and graduate students Shay Moguiliansky, Lior Shitrit, Yonatan Goldman, Mijal Perez, and Emil Eshaya secured 3rd place among 16 competing teams.

The products developed by the students, including the winning product:BreadEat – bread for diabetics
The products developed by the students, including the winning product: BreadEat – bread for diabetics

The Star Product: BreadEat
BreadEat is a reduced-carb bread tailored for diabetics. It is designed to replicate the taste and texture of traditional bread while offering significantly improved nutritional value. The bread features a unique blend of teff, barley, and coconut flours, combined with flax and sunflower seeds, to create a full-volume, flavorful loaf that supports a healthier lifestyle.

Other Innovative Ideas from Technion Students
While BreadEat earned the spotlight, other Technion teams also showcased groundbreaking concepts:

Daitini – A dessert combining a hard bulgur shell with a Mediterranean-inspired date filling, introducing the first-ever sweet Kubbe dish. The team included undergraduate students Eden Hochler, Nitzan Lavrish Hay, Yonit Akselrod, and Gal Isbi.

OkaPops – A healthy, crunchy savory snack for kids, made from okara, psyllium, lentil, and sesame seeds. The team included undergraduate students Michal Kiri, Adi Raz, Avia Biton, Maya Shulman, and Noam Almog.

Flaxty – Gluten-free mini tarts made with flaxseed, pea protein, and psyllium, filled with date spread, are nutritious and delicious. The team included undergraduate students Matilda Kuliminsky, Or Peretz, Avishag Amsalem, Michal Or, Gabriela Reismann, and Nitsan Eilon.

Each team displayed exceptional innovation, tackling sustainability challenges while maintaining taste and nutritional quality.

A Platform for Impact
The Food Solutions program is part of a broader EIT Food Education initiative to strengthen Europe’s food sector through innovation, sustainability, and health-focused solutions. The Technion’s outstanding performance in the competition underscores its students’ expertise and highlights their potential to contribute meaningfully to global food challenges.