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
To-Flex
SOUTH KOREA - 2025
Minimal ingredients, processing. Maximum function. That’s To-Flex—Works anytime, anywhere.
Spigo bite
ITALY - 2019
Healthy, yummy and eco-friendly: here it is Spigo bite, a chocolate, almond and spirulina algae bar
MIXCUIT
GERMANY - 2017
An approximately 12 cm long, hollow biscuit filled with a portion of sugar or milk powder.
YO-TO-GO
CROATIA - 2016
Fruit-milk dessert powder made with dried figs and yogurt, without added sugar and high in fiber.
SPECORNOOS
BELGIUM - 2016
Specornoos, the innovative ice cream cone with a surprising speculoos flavor and crispiness.
Coquo
DENMARK - 2013
For Ecotrophelia Europe coquo presents a full menu which symbolises Danish Cuisine served in jars
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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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