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
Gibago
SLOVENIA - 2026
Instant oatmeal inspired by traditional Slovenian Prekmurska gibanica, with upcycled apple pomace.
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
Snack-a-Tummy
PORTUGAL - 2025
Red Alcobaça apple chewies with fermented milk, tyndallised probiotics and postbiotic concentrate
QuadVita
SLOVENIA - 2025
QuadVita is a nutritious, lightweight freeze-dried meal with homemade taste for active outdoors.
Les Nao'
FRANCE - 2024
Les Nao’, cakes to fight against malnutrition, for enhanced salivation and rediscovered pleasure
Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the year with seasonal vegetables
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Baguitas
PORTUGAL - 2021
Crispy cookie with grape pomace flour, honey and nuts, with a high fiber content.
Jerky “SIBIRSKIE”
RUSSIA - 2019
Uncooked air-dried meat appetizers superfine, enriched with essential trace elements in organic form.
CheeseIt!
DENMARK - 2018
Ingredient-mix in powder format that turns legumes by-product into a nut-based vegan cheese.
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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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