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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Components
Innovations
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Consumer timeframes
Legum-Ato
ITALY - 2024
Innovative gelato made of bean and other by-products, 100% edible, packaged in a...
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Fasolo
SERBIA - 2024
Vegan spread with red kidney beans, carrot pomace, sunflower seeds, high in fibe...
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Peelaste
GREECE - 2023
Taste not waste! Potato peels transformed for sustainable snacking – a guilt-fre...
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Spirulos
PORTUGAL - 2023
Spirulos are the power of nature in a snack, with a unique blend of spirulina an...
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PestoArt
SLOVENIA - 2023
Innovative, delicious and versatile pesto sauces.
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Garrobites
SPAIN - 2023
Garrobites is a Mug Cake mix made with carob flour, a by-product of the locust b...
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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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WheyMore
BELGIUM - 2022
WheyMore is a vegetarian sandwich spread, dip or sauce. It's sustainable and cou...
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Granny's Wish
GREECE - 2022
“Granny’s Wish” is a highly nutritious shot made solely of legumes and vegetable...
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MALRUBÀ
ITALY - 2022
Malrubà”, a biscuit dedicated to those who want to enjoy a delicious and healthy...
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Handy Rice
PORTUGAL - 2022
Handy Rice is a sweet dehydrated snack, made of brown rice and yacon, a source o...
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Beetscuits
SERBIA - 2022
Extruded organic snack product made of gluten-free wholegrain cereals, beetroot...
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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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