Country : 23
| 1 | FRANCE | 19 | 7.14% |
| 2 | SLOVENIA | 18 | 6.77% |
| 3 | DENMARK | 18 | 6.77% |
| 4 | GERMANY | 18 | 6.77% |
| 5 | SPAIN | 18 | 6.77% |
| 6 | BELGIUM | 17 | 6.39% |
| 7 | GREECE | 16 | 6.02% |
| 8 | ITALY | 16 | 6.02% |
| 9 | NETHERLANDS | 15 | 5.64% |
| 10 | UNITED KINGDOM | 14 | 5.26% |
Year : 18
University : 132
| 1 | Ecole Supérieure d'Agricultures Angers - ESA | 1 | 0.37% |
| 2 | Sapientia Hungarian University of Transylvania | 1 | 0.37% |
| 3 | ULB | 1 | 0.37% |
| 4 | UNIVERSITA CATTOLICA DEL SACRO CUORE | 1 | 0.37% |
| 5 | UNIVERSITY OF DEBRECEN | 1 | 0.37% |
| 6 | L'institut Agro Dijon | 1 | 0.37% |
| 7 | PORTUGALFOODS | 1 | 0.37% |
| 8 | ESCOLA SUPERIOR DE TECNOLOGIA E GESTÃO DO INSTITUTO POLITECNICO DE VIANA DO CASTELO | 1 | 0.37% |
| 9 | DUNAREA DE JOS UNIVERSITY OF GALATI | 1 | 0.37% |
| 10 | UNIVERSIDAD MIGUEL HERNÁNDEZ DE ELCHE | 1 | 0.37% |
Prize : 14
| 1 | GOLD | 178 | 74.79% |
| 2 | SILVER | 15 | 6.30% |
| 3 | BRONZE | 15 | 6.30% |
| 4 | Europe - Communication Strategy | 9 | 3.78% |
| 5 | Europe - Special prize "Coup de coeur" Innovation | 6 | 2.52% |
| 6 | Entrepreneuship Spirit Award | 4 | 1.68% |
| 7 | France - Innovation fruits & légumes | 3 | 1.26% |
| 8 | Prix Alimentation Durable | 2 | 0.84% |
| 9 | FOOD SAFETY AWARD | 1 | 0.42% |
| 10 | France - Innovation nutrition | 1 | 0.42% |
Category : 22
| 1 | Dessert | 55 | 12.79% |
| 2 | Biscuit & cake | 48 | 11.16% |
| 3 | Unknown | 45 | 10.47% |
| 4 | Breakfast | 44 | 10.23% |
| 5 | Ready-cooked meal | 40 | 9.30% |
| 6 | Drink | 28 | 6.51% |
| 7 | Bread and pastry | 22 | 5.12% |
| 8 | Spreadable | 20 | 4.65% |
| 9 | Side dish | 17 | 3.95% |
| 10 | Milk product | 16 | 3.72% |
Preservation Method : 6
Target Population : 12
| 1 | Adult | 194 | 28.70% |
| 2 | Vegetarian | 81 | 11.98% |
| 3 | Children | 79 | 11.69% |
| 4 | Dietary/Nutrition | 78 | 11.54% |
| 5 | Intolerant (gluten, lactose, egg …) | 63 | 9.32% |
| 6 | Unknown | 46 | 6.80% |
| 7 | Senior | 45 | 6.66% |
| 8 | Family | 42 | 6.21% |
| 9 | High energy | 26 | 3.85% |
| 10 | Diabetic | 15 | 2.22% |
Main Component : 23
| 1 | Fruit | 73 | 14.09% |
| 2 | Cereal | 71 | 13.71% |
| 3 | Vegetable | 59 | 11.39% |
| 4 | Unknown | 46 | 8.88% |
| 5 | Milk/Cheese | 35 | 6.76% |
| 6 | Vegetal oil | 29 | 5.60% |
| 7 | Sugar | 27 | 5.21% |
| 8 | Chocolate | 26 | 5.02% |
| 9 | Starchy food | 25 | 4.83% |
| 10 | Nuts | 22 | 4.25% |
Consumption Timeframe : 7
| 1 | Aperitive and savoury snack | 103 | 22.94% |
| 2 | Dessert | 76 | 16.93% |
| 3 | Breakfast | 72 | 16.04% |
| 4 | Tea and sweet snack | 64 | 14.25% |
| 5 | Unknown | 52 | 11.58% |
| 6 | Main dish | 42 | 9.35% |
| 7 | Starter | 40 | 8.91% |
Product Innovation : 12
| 1 | Recipe | 137 | 20.95% |
| 2 | Concept | 120 | 18.35% |
| 3 | Main component | 94 | 14.37% |
| 4 | Eco-conception | 87 | 13.30% |
| 5 | Process | 63 | 9.63% |
| 6 | Unknown | 45 | 6.88% |
| 7 | Packaging | 40 | 6.12% |
| 8 | Target population | 29 | 4.43% |
| 9 | Service | 12 | 1.83% |
| 10 | Preservation method | 12 | 1.83% |
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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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