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
COUNTRIES
PRIZES
FoodCell
ROMANIA - 2025
FoodCell, an innovative delicious high protein snack with crunchy crackers and creamy dip sauce.
Trebbini
ITALY - 2025
Biscuits made from brewer's spent grain, buckwheat and honey, filled with apple cream.
BUZZZ
SWITZERLAND - 2025
BUZZZ: High in protein, high in fibre crackers offering an easy & delicious way into insects.
Les Nao'
FRANCE - 2024
Les Nao’, cakes to fight against malnutrition, for enhanced salivation and rediscovered pleasure
Opoke
GERMANY - 2024
Vegan breakfast cookie based on oats and okara for direct comsumption, porridge or overnight oats.
Fusion Rolls
PORTUGAL - 2024
Dehydrated fruit rolls with 99% undervalued ingredients - a healthy and sustainable snack on the go.
Garrobites
SPAIN - 2023
Garrobites is a Mug Cake mix made with carob flour, a by-product of the locust bean extraction.
Aperonia
BELGIUM - 2023
Aperonia is a duo aperitif of dip and crackers made of aronia contributing to cardiovascular health
Peelaste
GREECE - 2023
Taste not waste! Potato peels transformed for sustainable snacking – a guilt-free delight.
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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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