ESSEC start-ups at Station F: innovations, fundraising and new challenges

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It has now been two years since ESSEC Business School and ESSEC Alumni joined forces to support graduate entrepreneurs by creating a dedicated incubator at Station F, the world’s largest start-up campus. With over 100 entrepreneurs and 40 start-ups supported, the incubator offers tailored guidance. Fundraising, launching innovative products… Here’s a look at the latest news from our start-ups!

NSEMBL: a collaborative platform dedicated to corporate philanthropy

Nathalie Blanc (BBA 02) launched the NSEMBL platform, designed to make engagement simple, ethical and accessible. 

The platform was built step by step, with the following goals:

• to align the expectations of companies and associations
• to establish a clear framework: NSEMBL is registered with ORIAS
•  to build a solid structure dedicated to social impact

Discover NSEMBL

UP&CHARGE: a €3.5 million fundraising round

Marin Champenois (BBA 21) and his start-up UP&CHARGE have reached a new milestone in developing their cable-free charging technology for electric vehicles: the company raised €3.5 million in just a few weeks, including €3 million during a record-breaking campaign on Tudigo.

This fundraising marks a turning point: UP&CHARGE is now moving towards industrialisation and preparing for large-scale deployment of its solution across public and private car parks.

Over 20 clients with fleets ranging from 100 to 70,000 vehicles are already in the process of signing contracts. A clear signal: cable-free charging appeals to both public and private players. The technology has already been tested and approved, notably in Saint-Quentin-en-Yvelines and at the Esbly gendarmerie.

“Like wireless earphones or cordless drills, once you’ve tried it, there’s no going back,” says Marin.

Discover UP&CHARGE

The VERY Food Co. launches VERY AQUAFABA POWDER

Arnaud Delacour (E10) and his start-up The VERY Food Co. have unveiled their latest product, an innovation designed to strengthen the resilience of the food system by reducing dependence on eggs.

Aquafaba — the liquid from cooking chickpeas — is known for its foaming and aerating properties, similar to egg whites: it foams and expands, adding volume and lightness, and also acts as a natural emulsifier in certain applications (such as mayonnaise and sauces).

Since its launch in 2024 in liquid form, VERY AQUAFABA has gained traction among foodservice professionals in France, Belgium, the Netherlands, Sweden, Canada, Australia and Germany, attracted by its ease of use and year-round availability. It is now used in a wide range of culinary applications: pastry, cocktails, sauces, ready-made dishes and plant-based dessert alternatives.

In 2025, The VERY Food Co. is taking a new step forward with the launch of VERY AQUAFABA POWDER, a powdered version specifically developed for the food industry’s needs. This new format — lightweight, stable and with an extended shelf life — simplifies transport and storage, reduces the logistical footprint and allows manufacturers to adjust dosages precisely according to their recipes. Although the idea of powdered aquafaba has been circulating for several years, no industrially viable version had been launched until now.

Find out more about The VERY Food Co.

Are you an ESSEC graduate and entrepreneur? Discover the various ESSEC Alumni services designed just for you!

Are you an ESSEC graduate entrepreneur with an MVP and/or in the customer acquisition phase? Join the ESSEC Incubator at Station F and benefit from personalised support within the world’s largest start-up campus. (Applications open: 27 November 2025)

Find out more about the ESSEC Incubator at Station F