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
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.
NomNom
DENMARK - 2024
NomNom is a vegan savory topping in the ready-to-eat (RTE) category created by fungal fermentation.
Fasolo
SERBIA - 2024
Vegan spread with red kidney beans, carrot pomace, sunflower seeds, high in fiber and protein.
Crack(er)ed it
UNITED KINGDOM - 2022
Fruit (38%) and oat-based artisan crackers made using excess fruit pomace from fruit vinegar production. Cracker flavours: Blackberry & Cardamom, Raspberry & Basil, and Strawberry & Black Pepper.
Crrrunchies
DENMARK - 2022
Crrrunchies fava crackers, a tasty and sustainable to-go snack that supports kids’ nutrition.
WiBuBa bar
SLOVENIA - 2022
WiBuBa bars - nutritional support for conception, pregnancy and breastfeeding from natural sources.
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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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