BioAlva: The rise of a start-up committed to sustainable food in Bourgogne-Franche-Comté
With a rich agri-food ecosystem and stakeholders committed to the food transition, Bourgogne-Franche-Comté positions itself as a key territory for innovation in the field of sustainable food. In this favorable environment, the start-up BioAlva—founded in the Paris region in June 2023—chose the city of Besançon in April 2024 to accelerate its development. Driven by a strong ambition and a strategic location choice, the company, listed in the 2025 annual “100 start-ups to invest in this year” ranking by Challenges magazine, aims to meet the challenges of tomorrow’s food by offering healthy and sustainable fish alternatives made from algae and legumes.
A start-up supported by a committed network of stakeholders
Thanks to an introduction facilitated by Vitagora and the Bourgogne-Franche-Comté Regional Economic Agency (AER BFC), Anne Nguyen, food engineer and president of BioAlva, identified numerous opportunities offered by the Bourgogne-Franche-Comté region. From the outset, the start-up benefited from a dynamic ecosystem driven by committed players such as the Bourgogne-Franche-Comté Region, AER BFC, DECA-BFC, Vitagora, Agronov, and Grand Besançon Métropole. AER BFC played a key role in structuring and accelerating the project. It helped connect BioAlva with institutional stakeholders, specialized companies, and research laboratories, thereby strengthening the company’s regional roots. The support also included several financial grants from the Bourgogne-Franche-Comté Region, Bpifrance (Presta’Inno, Regional Innovation Fund, business creation support), and ADEME (support for eco-social product design). At the same time, the company, now composed of seven highly qualified team members, receives monthly strategic support from AER BFC project managers specializing in health and food sectors. This ongoing guidance has helped shape the start-up’s strategic decisions and anticipate development-related challenges.
A commitment to supporting the food transition
BioAlva relies on a scientific and sustainable approach to offer food alternatives tailored to current environmental and nutritional challenges. The company develops products based on algae and legumes, targeting institutional catering and care facilities (schools, nursing homes, hospitals). Its goal is to reduce reliance on animal-based fish proteins while preserving the flavor and nutritional qualities of seafood. Since its launch, BioAlva has conducted over 200 hours of interviews with public stakeholders, associations, suppliers, and potential clients, strengthening its market knowledge and refining its offer.
A promising project for Bourgogne-Franche-Comté and beyond
BioAlva’s establishment illustrates the dynamism of Bourgogne-Franche-Comté in food innovation and ecological transition. The company now positions itself as a key player in sustainable food, with a clear ambition: to accelerate the food transition in France and internationally. This is exemplified by its integration into the EIT (European Institute of Innovation and Technology) Food Seedbed Incubator in 2024—a flagship European program supporting young innovative companies in the agri-food sector.