A group of Greek students is rethinking one of the world’s oldest ingredients by creating an innovative salt product that combines Greek Ulva seaweed, Messolonghi salt, and natural ingredients to reduce sodium while preserving flavor.
The project earned European recognition when Enalion represented Greece and Junior Achievement Greece at the JA Europe Gen-E 2026 competition in Riga, Latvia, where it won second place in the JA Europe Company of the Year 2026 competition. The Thessaloniki students also received three additional awards, highlighting the strength of their innovation, presentation, and entrepreneurial approach.
The project was developed by Enalion, a student startup from Thessaloniki that is gaining European recognition for its approach to food innovation. By combining marine resources with traditional Greek ingredients, the team aims to create a salt alternative that can be used like conventional table salt while offering a lower-sodium option.
Greek students use a type of marine algae, together with afrina salt
Salt has been essential to human diets for thousands of years, but excessive sodium consumption has become a major nutritional concern worldwide. The challenge for food innovators has been finding ways to reduce sodium without losing the taste that consumers expect.
Enalion’s approach uses Greek Ulva seaweed, a type of marine algae, together with afrina salt from Messolonghi and other natural ingredients. The goal is to enhance flavor while reducing the amount of sodium needed in everyday cooking.
The Thessaloniki students’ idea reflects a broader global trend toward healthier food products and sustainable use of marine resources. Seaweed-based ingredients are increasingly being explored in food science because of their nutritional properties and their ability to contribute natural flavors.
For Greece, the project also highlights the potential of the country’s coastal resources and maritime tradition to support new forms of innovation. With one of the longest coastlines in Europe and a strong connection to the sea, Greece is increasingly looking toward the blue economy as a source of future growth.
Beyond the classroom, Enalion’s recognition in Europe demonstrates the growing role of young Greek innovators in addressing global challenges through science, sustainability, and entrepreneurship.
By transforming familiar Greek ingredients into a modern food solution, the students behind Enalion are showing how innovation can emerge from the intersection of tradition and technology.
Related: Treasure From the Sea: The Salt Flats of Messolonghi, Greece
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