Country : 23
Year : 17
University : 123
| 1 | ISARA | 1 | 0.40% |
| 2 | Faculty of Biotechnology - Catholic University | 1 | 0.40% |
| 3 | FACULTY OF HEALTH SCIENCES, UNVERSITY OF PRIMORSKA | 1 | 0.40% |
| 4 | Szent István University | 1 | 0.40% |
| 5 | ULB | 1 | 0.40% |
| 6 | UNIVERSITA CATTOLICA DEL SACRO CUORE | 1 | 0.40% |
| 7 | UNIVERSITY OF DEBRECEN | 1 | 0.40% |
| 8 | L'institut Agro Dijon | 1 | 0.40% |
| 9 | PORTUGALFOODS | 1 | 0.40% |
| 10 | ESCOLA SUPERIOR DE TECNOLOGIA E GESTÃO DO INSTITUTO POLITECNICO DE VIANA DO CASTELO | 1 | 0.40% |
Prize : 14
| 1 | GOLD | 175 | 74.79% |
| 2 | SILVER | 15 | 6.41% |
| 3 | BRONZE | 15 | 6.41% |
| 4 | Europe - Communication Strategy | 9 | 3.85% |
| 5 | Europe - Special prize "Coup de coeur" Innovation | 6 | 2.56% |
| 6 | Entrepreneuship Spirit Award | 4 | 1.71% |
| 7 | France - Innovation fruits & légumes | 3 | 1.28% |
| 8 | Prix Alimentation Durable | 1 | 0.43% |
| 9 | FOOD SAFETY AWARD | 1 | 0.43% |
| 10 | France - Innovation nutrition | 1 | 0.43% |
Category : 22
| 1 | Dessert | 53 | 13.18% |
| 2 | Unknown | 45 | 11.19% |
| 3 | Biscuit & cake | 45 | 11.19% |
| 4 | Breakfast | 39 | 9.70% |
| 5 | Ready-cooked meal | 38 | 9.45% |
| 6 | Drink | 26 | 6.47% |
| 7 | Bread and pastry | 19 | 4.73% |
| 8 | Spreadable | 17 | 4.23% |
| 9 | Milk product | 16 | 3.98% |
| 10 | Side dish | 16 | 3.98% |
Preservation Method : 6
Target Population : 12
| 1 | Adult | 178 | 29.23% |
| 2 | Dietary/Nutrition | 70 | 11.49% |
| 3 | Children | 70 | 11.49% |
| 4 | Vegetarian | 68 | 11.17% |
| 5 | Intolerant (gluten, lactose, egg …) | 51 | 8.37% |
| 6 | Unknown | 46 | 7.55% |
| 7 | Family | 41 | 6.73% |
| 8 | Senior | 40 | 6.57% |
| 9 | High energy | 25 | 4.11% |
| 10 | Diabetic | 14 | 2.30% |
Main Component : 22
| 1 | Fruit | 67 | 14.29% |
| 2 | Cereal | 64 | 13.65% |
| 3 | Vegetable | 54 | 11.51% |
| 4 | Unknown | 46 | 9.81% |
| 5 | Milk/Cheese | 34 | 7.25% |
| 6 | Vegetal oil | 25 | 5.33% |
| 7 | Sugar | 25 | 5.33% |
| 8 | Chocolate | 24 | 5.12% |
| 9 | Nuts | 19 | 4.05% |
| 10 | Starchy food | 18 | 3.84% |
Consumption Timeframe : 7
| 1 | Aperitive and savoury snack | 96 | 22.86% |
| 2 | Dessert | 72 | 17.14% |
| 3 | Breakfast | 63 | 15.00% |
| 4 | Tea and sweet snack | 60 | 14.29% |
| 5 | Unknown | 52 | 12.38% |
| 6 | Main dish | 39 | 9.29% |
| 7 | Starter | 38 | 9.05% |
Product Innovation : 12
| 1 | Recipe | 128 | 21.69% |
| 2 | Concept | 106 | 17.97% |
| 3 | Main component | 86 | 14.58% |
| 4 | Eco-conception | 76 | 12.88% |
| 5 | Process | 56 | 9.49% |
| 6 | Unknown | 45 | 7.63% |
| 7 | Packaging | 36 | 6.10% |
| 8 | Target population | 23 | 3.90% |
| 9 | Preservation method | 11 | 1.86% |
| 10 | Service | 10 | 1.69% |
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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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