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
Gubico
PORTUGAL - 2026
Fermented product made with organic chickpeas and Alcobaça apple. Plant-based alternative to yogurt
Favé
UNITED KINGDOM - 2026
A high-fibre chocolate hazelnut macaron made with upcycled ingredients and fava bean tofu mousse.
AYUpre
DENMARK - 2026
Fermentation-powered ingredient for softer, better-structured gluten-free bread.
EdlyQ
ITALY - 2026
EdlyQ: the plant-based edible straw that turns every drink into a sustainable experience.
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Pine brosauce
SOUTH KOREA - 2026
W/O Pickering ssamjang flavored sauce with bromelain-rich pineapple core for meat digestion.
Sorgood
SWITZERLAND - 2026
Sorgood is a fermented plant-based beverage made from sorghum, a climate-resilient ancient cereal.
Encore MIEUX !
FRANCE - 2025
Discover fanettis of Encore MIEUX ! : a tasty and anti-waste stuffed ravioli alternative.
FoodCell
ROMANIA - 2025
FoodCell, an innovative delicious high protein snack with crunchy crackers and creamy dip sauce.
Snack-a-Tummy
PORTUGAL - 2025
Red Alcobaça apple chewies with fermented milk, tyndallised probiotics and postbiotic concentrate
Rootoos
CROATIA - 2025
A healthy snack made from dehydrated root and tuber vegetables with a separate spread.
Cereality
DENMARK - 2025
High in fibre, clean label breakfast cereal for 4-12 year old children.
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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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