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
Butternot
FRANCE - 2021
The fat-free and vegetable-based alternative to butter and margarine, for toasts...
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Insectastic
GERMANY - 2020
One minced meat base with countless possibilities. Try it - Taste it - Love it!
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CheeseIt!
DENMARK - 2018
Ingredient-mix in powder format that turns legumes by-product into a nut-based v...
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VAKE IT
SPAIN - 2017
A ready to make quick pie based on dehydrated products suitable for vegans, whic...
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UGLY / MAUK
ICELAND - 2017
Vegetable base made from aesthetically challenged produce aiming to minimize foo...
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CARRELEON
FRANCE - 2016
CarréLéon, the natural and transparent culinary aid, brings you color and flavou...
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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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Appleize
DENMARK - 2016
Appleize is a powder obtained by drying and milling apple pomace. It has a light...
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POURQUOI PAIN?!
FRANCE - 2012
Bread & Cook is a liquid, sterilized and fresh stored preparation for French toa...
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SWEET GARDEN
LITHUANIA - 2011
“Sweet Garden" is hand-made sweets from organically grown raw materials of Lithu...
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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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