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
ALOE SPOON

ITALY - 2017
 A tasty and functional compote, 100% made with fruits and aloe-gel (no added sugars or additives)

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UGLY / MAUK

ICELAND - 2017
 Vegetable base made from aesthetically challenged produce aiming to minimize food waste.

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GARLICADO

SPAIN - 2016
 Sweet cream consisting of two distinct parts in color and flavor. On the one hand, black garlic cream and on the other hand infusion of bone avocado with ginger; innovative and environmentally friendly product elaborated from a byproduct the bone of avocado.

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Green Leaves Spread

NETHERLANDS - 2016
 A vegetable spread made from carrot leaves, rapeseed oil, pumpkin seeds and garlic.

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ForestROut

ROMANIA - 2016
 ForestROut is categorized as canned fish paste type, whose composition includes natural ingredients.

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Läckerli Spread with Raspberry Puree

SWITZERLAND - 2012
 "Läckerli Spread” is a spread made of Swiss traditional Läckerli biscuit and raspberry puree (8 %)

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Spready

BELGIUM - 2012
 Spready is a vegetable spread based on a unique combination of vegetables and creme cheese

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BOD’ MOJA (BE MINE)

SLOVENIA - 2012
 Bod’ moja is a hazelnut spread with honey and chocolate with mostly locally produced ingredients.

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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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