Country : 23
Year : 15
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 : 15
| 1 | GOLD | 165 | 50.77% |
| 2 | Not awarded | 115 | 35.38% |
| 3 | SILVER | 11 | 3.38% |
| 4 | BRONZE | 11 | 3.38% |
| 5 | Europe - Special prize "Coup de coeur" Innovation | 6 | 1.85% |
| 6 | Europe - Communication Strategy | 5 | 1.54% |
| 7 | France - Innovation fruits & légumes | 3 | 0.92% |
| 8 | Entrepreneuship Spirit Award | 2 | 0.62% |
| 9 | Prix Alimentation Durable | 1 | 0.31% |
| 10 | FOOD SAFETY AWARD | 1 | 0.31% |
Category : 22
| 1 | Dessert | 53 | 13.80% |
| 2 | Biscuit & cake | 45 | 11.72% |
| 3 | Breakfast | 39 | 10.16% |
| 4 | Ready-cooked meal | 38 | 9.90% |
| 5 | Unknown | 28 | 7.29% |
| 6 | Drink | 26 | 6.77% |
| 7 | Bread and pastry | 19 | 4.95% |
| 8 | Spreadable | 17 | 4.43% |
| 9 | Side dish | 16 | 4.17% |
| 10 | Milk product | 16 | 4.17% |
Preservation Method : 6
Target Population : 12
| 1 | Adult | 177 | 29.95% |
| 2 | Dietary/Nutrition | 70 | 11.84% |
| 3 | Children | 70 | 11.84% |
| 4 | Vegetarian | 68 | 11.51% |
| 5 | Intolerant (gluten, lactose, egg …) | 51 | 8.63% |
| 6 | Family | 41 | 6.94% |
| 7 | Senior | 40 | 6.77% |
| 8 | Unknown | 29 | 4.91% |
| 9 | High energy | 25 | 4.23% |
| 10 | Diabetic | 14 | 2.37% |
Main Component : 22
| 1 | Fruit | 67 | 14.89% |
| 2 | Cereal | 63 | 14.00% |
| 3 | Vegetable | 53 | 11.78% |
| 4 | Milk/Cheese | 34 | 7.56% |
| 5 | Unknown | 29 | 6.44% |
| 6 | Vegetal oil | 25 | 5.56% |
| 7 | Sugar | 25 | 5.56% |
| 8 | Chocolate | 24 | 5.33% |
| 9 | Nuts | 19 | 4.22% |
| 10 | Starchy food | 18 | 4.00% |
Consumption Timeframe : 7
| 1 | Aperitive and savoury snack | 96 | 23.88% |
| 2 | Dessert | 72 | 17.91% |
| 3 | Breakfast | 63 | 15.67% |
| 4 | Tea and sweet snack | 60 | 14.93% |
| 5 | Main dish | 38 | 9.45% |
| 6 | Starter | 38 | 9.45% |
| 7 | Unknown | 35 | 8.71% |
Product Innovation : 12
| 1 | Recipe | 127 | 22.20% |
| 2 | Concept | 106 | 18.53% |
| 3 | Main component | 86 | 15.03% |
| 4 | Eco-conception | 76 | 13.29% |
| 5 | Process | 56 | 9.79% |
| 6 | Packaging | 36 | 6.29% |
| 7 | Unknown | 28 | 4.90% |
| 8 | Target population | 23 | 4.02% |
| 9 | Preservation method | 11 | 1.92% |
| 10 | Service | 10 | 1.75% |
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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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