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.
FoodCell
ROMANIA - 2025
FoodCell, an innovative delicious high protein snack with crunchy crackers and creamy dip sauce.
SideKick Pumpkin Protein Cubes
AUSTRIA - 2025
Pumpkin Protein Cubes – upcycled, smoky and cruelty-free. Small Cubes - big impact.
Rootoos
CROATIA - 2025
A healthy snack made from dehydrated root and tuber vegetables with a separate spread.
To-Flex
SOUTH KOREA - 2025
Minimal ingredients, processing. Maximum function. That’s To-Flex—Works anytime, anywhere.
Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the year with seasonal vegetables
Frosti
ICELAND - 2020
Organic lactose-free Icelandic skyr flakes - Viking food with an innovative twist!
Jerky “SIBIRSKIE”
RUSSIA - 2019
Uncooked air-dried meat appetizers superfine, enriched with essential trace elements in organic form.
AVOYOG SMOOTHIE BEVERAGE
GREECE - 2017
AVOYOG is a smoothie beverage containing fresh avocado and Greek-type strained yoghurt whey, enriched with prebiotic fibers and natural antioxidant extract.
YO-TO-GO
CROATIA - 2016
Fruit-milk dessert powder made with dried figs and yogurt, without added sugar and high in fiber.
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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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