Welcome to the ECOTROPHELIA EUROPE database! Discover here, all the ECOTROPHELIA EUROPE innovations developed by students from every country hosting the competition and transforming tomorrow’s world. This database intend to promote students innovations and them accessible to future ECOTROPHELIA students.


Categories
Components
Innovations
Preservation methods
Population targets
Consumer timeframes
Europe selection
COUNTRIES


PRIZES
CrOat

CROATIA - 2019
 Protein toast that seduces with its taste and cares for the environment

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StratiVeg

BELGIUM - 2019
 A delicious puff pastry enriched with 30% vegetables, and reduced fat content of 30%.

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SILVER
Mr.Pinx

SPAIN - 2019
 Mr Pinx are edible sticks created to generate new sensory experiences from an eco-friendly approach.

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Essenza di Vega

SPAIN - 2018
 Essenza di Vega is a new integral fresh pasta, made from a set of novel flours and local fillings

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Bizza

BELGIUM - 2018
 Bizza is a delicious healthy pizza dough produced with local spent grain, beer wort and beer yeast.

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CHESTNICKS

GREECE - 2018
 Delightfull gluten – free cookies made of organic chestnut flour with chocolate chips and inulin

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BrewBun

HUNGARY - 2018
 Our product is BrewBun and it's a specialty product with a higher dietary fiber and protein content.

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TAGLIAVENA

BELGIUM - 2017
 Tagliavena is a gluten-free oatmeal pasta enriched with whey proteins.

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BRONZE
SOcrock

ITALY - 2013
 Sorghum crunchy snack with dark chocolate and grape seeds

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GabonArt

HUNGARY - 2013
 Ready-to-use baking mixture product family based on a newly developed wheat milling fraction.

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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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