Country : 22
Year : 14
University : 115
| 1 | ONIRIS | 1 | 0.43% |
| 2 | DUNAREA DE JOS UNIVERSITY OF GALATI | 1 | 0.43% |
| 3 | STEFAN CEL MARE UNIVERSITY OF SUCEAVA | 1 | 0.43% |
| 4 | WAGENINGEN UNIVERSITY, AGROTECHNOLOGY & FOOD SCIENCES, FOOD MICROBIOLOGY LABORATORY | 1 | 0.43% |
| 5 | University of Turin – DISAFA | 1 | 0.43% |
| 6 | FACULTY OF HEALTH SCIENCES, UNVERSITY OF PRIMORSKA | 1 | 0.43% |
| 7 | Szent István University | 1 | 0.43% |
| 8 | ULB | 1 | 0.43% |
| 9 | UNIVERSITA CATTOLICA DEL SACRO CUORE | 1 | 0.43% |
| 10 | UNIVERSITY OF DEBRECEN | 1 | 0.43% |
Prize : 13
| 1 | GOLD | 162 | 51.27% |
| 2 | Not awarded | 115 | 36.39% |
| 3 | BRONZE | 10 | 3.16% |
| 4 | SILVER | 10 | 3.16% |
| 5 | Europe - Special prize "Coup de coeur" Innovation | 6 | 1.90% |
| 6 | Europe - Communication Strategy | 4 | 1.27% |
| 7 | France - Innovation fruits & légumes | 3 | 0.95% |
| 8 | France - Innovation nutrition | 1 | 0.32% |
| 9 | Entrepreneuship Spirit Award | 1 | 0.32% |
| 10 | Prix Coup de cœur du public | 1 | 0.32% |
Category : 22
| 1 | Dessert | 49 | 14.41% |
| 2 | Biscuit & cake | 41 | 12.06% |
| 3 | Breakfast | 33 | 9.71% |
| 4 | Ready-cooked meal | 32 | 9.41% |
| 5 | Unknown | 28 | 8.24% |
| 6 | Drink | 24 | 7.06% |
| 7 | Bread and pastry | 18 | 5.29% |
| 8 | Spreadable | 15 | 4.41% |
| 9 | Milk product | 15 | 4.41% |
| 10 | Side dish | 12 | 3.53% |
Preservation Method : 6
Target Population : 12
| 1 | Adult | 161 | 30.49% |
| 2 | Vegetarian | 63 | 11.93% |
| 3 | Children | 61 | 11.55% |
| 4 | Dietary/Nutrition | 58 | 10.98% |
| 5 | Family | 40 | 7.58% |
| 6 | Intolerant (gluten, lactose, egg …) | 39 | 7.39% |
| 7 | Senior | 39 | 7.39% |
| 8 | Unknown | 29 | 5.49% |
| 9 | High energy | 21 | 3.98% |
| 10 | Diabetic | 11 | 2.08% |
Main Component : 22
| 1 | Fruit | 64 | 15.65% |
| 2 | Cereal | 55 | 13.45% |
| 3 | Vegetable | 49 | 11.98% |
| 4 | Milk/Cheese | 32 | 7.82% |
| 5 | Unknown | 29 | 7.09% |
| 6 | Sugar | 24 | 5.87% |
| 7 | Chocolate | 23 | 5.62% |
| 8 | Vegetal oil | 20 | 4.89% |
| 9 | Nuts | 17 | 4.16% |
| 10 | Starchy food | 17 | 4.16% |
Consumption Timeframe : 7
| 1 | Aperitive and savoury snack | 88 | 23.91% |
| 2 | Dessert | 67 | 18.21% |
| 3 | Tea and sweet snack | 57 | 15.49% |
| 4 | Breakfast | 53 | 14.40% |
| 5 | Starter | 36 | 9.78% |
| 6 | Unknown | 35 | 9.51% |
| 7 | Main dish | 32 | 8.70% |
Product Innovation : 12
| 1 | Recipe | 114 | 23.08% |
| 2 | Concept | 94 | 19.03% |
| 3 | Main component | 75 | 15.18% |
| 4 | Eco-conception | 61 | 12.35% |
| 5 | Process | 50 | 10.12% |
| 6 | Packaging | 30 | 6.07% |
| 7 | Unknown | 28 | 5.67% |
| 8 | Target population | 17 | 3.44% |
| 9 | Service | 8 | 1.62% |
| 10 | Preservation method | 7 | 1.42% |
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The EEIG ECOTROPHELIA EUROPE is the organiser of the ECOTROPHELIA EUROPE contest.
It is composed of 9 food institutions in Europe: ANIA (France), CCIS-CAFE (Slovenia),
SEVT (Greece), LVA (Austria), FIAB (Spain), FEVIA (Belgium), SI (Iceland), FoodDrinkEurope and EIT FOOD.
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