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.
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Innovations
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Consumer timeframes
LegumiNutty
GREECE - 2024
Spread the whey with delicious, nutritious and eco-friendly Leguminutty for guil...
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Fasolo
SERBIA - 2024
Vegan spread with red kidney beans, carrot pomace, sunflower seeds, high in fibe...
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PestoArt
SLOVENIA - 2023
Innovative, delicious and versatile pesto sauces.
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Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the y...
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Volcanic Shepherd's Pie
ICELAND - 2022
A vegetarian shepherd's pie ready meal with a side of mushroom gravy.
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UGLY / MAUK
ICELAND - 2017
Vegetable base made from aesthetically challenged produce aiming to minimize foo...
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CROC&VIE
FRANCE - 2017
Croc&Vie, the only combination of sticks and sauce to take anywhere for a health...
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GARLICADO
SPAIN - 2016
Sweet cream consisting of two distinct parts in color and flavor. On the one han...
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Green Leaves Spread
NETHERLANDS - 2016
A vegetable spread made from carrot leaves, rapeseed oil, pumpkin seeds and garl...
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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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