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
Favé
UNITED KINGDOM - 2026
A high-fibre chocolate hazelnut macaron made with upcycled ingredients and fava bean tofu mousse.
Encore MIEUX !
FRANCE - 2025
Discover fanettis of Encore MIEUX ! : a tasty and anti-waste stuffed ravioli alternative.
Trebbini
ITALY - 2025
Biscuits made from brewer's spent grain, buckwheat and honey, filled with apple cream.
My Berry Cookie
SERBIA - 2016
Made from berry pomace, gluten-free, My Berry Cookie is rich in colour, aroma and dietary fibre.
Fitstick - The healthy snack bar
HUNGARY - 2016
Fitstick, a healthy snack bar made from apple pomace, hibiscus and a pinch of tradition.
Ajdova dekl'ca - creamy ice cream
SLOVENIA - 2016
Ajdova dekl’ca is a creamy ice cream made out of local Slovenian ingredients: buckwheat, sour milk and honey. It also contains calcium powder from eggshell which makes the product a highly nutritious food.
BBQuchen
GERMANY - 2013
BBQuchen is a precooked, cake-like dessert, which is barbecued and served warm with a fruity sauce.
POURQUOI PAIN?!
FRANCE - 2012
Bread & Cook is a liquid, sterilized and fresh stored preparation for French toast and cakes.
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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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