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
TempSta
GERMANY - 2019
A nutritious savoury cracker made of organically grown peas fermented by means of a fungus.
GILE. Fermented acorn coffee
LITHUANIA - 2019
Fermented acorn coffee is an organic, innovative product with improved antioxidant properties
GReatings
GREECE - 2019
Ready-To-Cook meal-pot based on traditional recipes, instantly reconstituted by adding hot water.
Venergy
UNITED KINGDOM - 2019
Developed to provide endurance athletes with a vegan sustainable alternative to energy products.
Hemp Mini - Meal
ROMANIA - 2019
Perfect bites for brunch or a light lunch which contains vegetable spread and hemp biscuits.
Kefya
SLOVENIA - 2019
Kefya is a new family of innovative organic kefir spreads with crunchy vegetables
MOCaMELA
SERBIA - 2019
Pasta filata cheese with honey and molasses, with specific taste and appearance
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.
Bizza
BELGIUM - 2018
Bizza is a delicious healthy pizza dough produced with local spent grain, beer wort and beer yeast.
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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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