Country : 22
Year : 14
University : 118
| 1 | ONIRIS | 1 | 0.43% |
| 2 | AGROSUP DIJON | 1 | 0.43% |
| 3 | UNIVERSITY OF LEEDS | 1 | 0.43% |
| 4 | University of Novi Sad, Institute of Food Technology Novi Sad | 1 | 0.43% |
| 5 | STEFAN CEL MARE UNIVERSITY OF SUCEAVA | 1 | 0.43% |
| 6 | WAGENINGEN UNIVERSITY, AGROTECHNOLOGY & FOOD SCIENCES, FOOD MICROBIOLOGY LABORATORY | 1 | 0.43% |
| 7 | University of Turin – DISAFA | 1 | 0.43% |
| 8 | NOTTINGHAM TRENT UNIVERSITY | 1 | 0.43% |
| 9 | FACULTY OF HEALTH SCIENCES, UNVERSITY OF PRIMORSKA | 1 | 0.43% |
| 10 | Szent István University | 1 | 0.43% |
Prize : 12
| 1 | Or/Gold | 157 | 51.14% |
| 2 | Not awarded | 115 | 37.46% |
| 3 | Bronze | 9 | 2.93% |
| 4 | Argent/Silver | 9 | 2.93% |
| 5 | Europe - Special prize "Coup de coeur" Innovation | 6 | 1.95% |
| 6 | France - Innovation fruits & légumes | 3 | 0.98% |
| 7 | Europe - Communication Strategy | 3 | 0.98% |
| 8 | France - Innovation nutrition | 1 | 0.33% |
| 9 | Prix Coup de cœur du public | 1 | 0.33% |
| 10 | France - Prix spécial Communication & Marketing SOPEXA | 1 | 0.33% |
Category : 22
| 1 | Dessert | 51 | 14.91% |
| 2 | Biscuit & cake | 39 | 11.40% |
| 3 | Breakfast | 33 | 9.65% |
| 4 | Ready-cooked meal | 32 | 9.36% |
| 5 | Unknown | 30 | 8.77% |
| 6 | Drink | 24 | 7.02% |
| 7 | Bread and pastry | 19 | 5.56% |
| 8 | Spreadable | 15 | 4.39% |
| 9 | Milk product | 15 | 4.39% |
| 10 | Side dish | 12 | 3.51% |
Preservation Method : 6
Target Population : 12
| 1 | Adult | 107 | 24.94% |
| 2 | Vegetarian | 58 | 13.52% |
| 3 | Children | 53 | 12.35% |
| 4 | Dietary/Nutrition | 45 | 10.49% |
| 5 | Intolerant (gluten, lactose, egg …) | 37 | 8.62% |
| 6 | Family | 36 | 8.39% |
| 7 | Unknown | 32 | 7.46% |
| 8 | Senior | 28 | 6.53% |
| 9 | High energy | 17 | 3.96% |
| 10 | Diabetic | 11 | 2.56% |
Main Component : 22
| 1 | Fruit | 47 | 13.86% |
| 2 | Cereal | 40 | 11.80% |
| 3 | Vegetable | 35 | 10.32% |
| 4 | Unknown | 31 | 9.14% |
| 5 | Milk/Cheese | 27 | 7.96% |
| 6 | Sugar | 23 | 6.78% |
| 7 | Vegetal oil | 20 | 5.90% |
| 8 | Chocolate | 17 | 5.01% |
| 9 | Starchy food | 16 | 4.72% |
| 10 | Nuts | 15 | 4.42% |
Consumption Timeframe : 7
| 1 | Aperitive and savoury snack | 56 | 18.67% |
| 2 | Tea and sweet snack | 53 | 17.67% |
| 3 | Dessert | 52 | 17.33% |
| 4 | Breakfast | 44 | 14.67% |
| 5 | Starter | 34 | 11.33% |
| 6 | Unknown | 32 | 10.67% |
| 7 | Main dish | 29 | 9.67% |
Product Innovation : 12
| 1 | Recipe | 80 | 20.20% |
| 2 | Concept | 73 | 18.43% |
| 3 | Main component | 59 | 14.90% |
| 4 | Eco-conception | 58 | 14.65% |
| 5 | Unknown | 31 | 7.83% |
| 6 | Process | 29 | 7.32% |
| 7 | Packaging | 28 | 7.07% |
| 8 | Target population | 16 | 4.04% |
| 9 | Service | 8 | 2.02% |
| 10 | Preservation method | 5 | 1.26% |
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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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