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
Garrobites
SPAIN - 2023
Garrobites is a Mug Cake mix made with carob flour, a by-product of the locust bean extraction.
Peelaste
GREECE - 2023
Taste not waste! Potato peels transformed for sustainable snacking – a guilt-free delight.
Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the year with seasonal vegetables
Beetscuits
SERBIA - 2022
Extruded organic snack product made of gluten-free wholegrain cereals, beetroot pomace and ginger.
Handy Rice
PORTUGAL - 2022
Handy Rice is a sweet dehydrated snack, made of brown rice and yacon, a source of fiber.
WheyMore
BELGIUM - 2022
WheyMore is a vegetarian sandwich spread, dip or sauce. It's sustainable and counters food waste.
Granny's Wish
GREECE - 2022
“Granny’s Wish” is a highly nutritious shot made solely of legumes and vegetables with double use.
MALRUBÀ
ITALY - 2022
Malrubà”, a biscuit dedicated to those who want to enjoy a delicious and healthy moment!!
Torreznos Vegguiss
SPAIN - 2022
Snack made from texturized pea protein, which is subjected to various treatments.
NUTRI-salad bars
GREECE - 2021
A savory bar inspired by the Mediterranean diet, offering a new taste experience!
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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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