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
Buckwheat bar
LITHUANIA - 2018
Organic buckwheat bar is the best for children, hurrying people and vegan.
Essenza di Vega
SPAIN - 2018
Essenza di Vega is a new integral fresh pasta, made from a set of novel flours and local fillings
TAGLIAVENA
BELGIUM - 2017
Tagliavena is a gluten-free oatmeal pasta enriched with whey proteins.
PRO28
CROATIA - 2017
Pro28 is an innovative chocolate with 28% of added protein, infused with barley and aronia extrudate
MIXCUIT
GERMANY - 2017
An approximately 12 cm long, hollow biscuit filled with a portion of sugar or milk powder.
ONMYWHEY
SLOVENIA - 2017
OnMyWhey is an unique whey based fruit dairy product with millet which makes healthy snacking easy.
ROUNDY
SERBIA - 2017
Snack, a mixture of valuable nourishing components (proteins, carbohydrates, fibres, vitamins).
SPECORNOOS
BELGIUM - 2016
Specornoos, the innovative ice cream cone with a surprising speculoos flavor and crispiness.
Arctic Barley
ICELAND - 2016
Arctic Barley is air popped barley consumed as a nutritious snack on its own or combined with other ingredients for healthy energy on the go, tasty treat or muesli.
GabonArt
HUNGARY - 2013
Ready-to-use baking mixture product family based on a newly developed wheat milling fraction.
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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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