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.
Cal·litos & Platal·litos
SPAIN - 2026
Healthy snacks crafted from fully upcycled fruits and vegetables
Tonka Egg
CROATIA - 2024
Tonka Egg: A symbol of care and warmth. Enjoy sweet moments without compromising quality or health.
Ice Cricket
ITALY - 2023
Water-based ice cream with partially defatted cricket powder, chocolate flavor and lactose-free
Tricube
SPAIN - 2020
Tricube, the cube-shaped gelled dairy dessert that seeks innovation without losing tradition.
Vegan Delicious
DENMARK - 2019
Two vegan mousses made of aqufaba with a cracker crust and the taste of raspberry and chocolate.
Spigo bite
ITALY - 2019
Healthy, yummy and eco-friendly: here it is Spigo bite, a chocolate, almond and spirulina algae bar
Acornico
SERBIA - 2018
”Acornico” is a hot dessert drink with the addition of acorn (oak nut), intended for all categories of consumers.
Mousse-have
SLOVENIA - 2018
Mousse-have is a line of vegan desserts, made out of chocolate mousse with aquafaba and fruit sauce.
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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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