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
FoodCell
ROMANIA - 2025
FoodCell, an innovative delicious high protein snack with crunchy crackers and creamy dip sauce.
Rootoos
CROATIA - 2025
A healthy snack made from dehydrated root and tuber vegetables with a separate spread.
Smooty
HUNGARY - 2025
Blend fresh smoothies in seconds—just drop a cube, add liquid, and enjoy!
Cereality
DENMARK - 2025
High in fibre, clean label breakfast cereal for 4-12 year old children.
Trebbini
ITALY - 2025
Biscuits made from brewer's spent grain, buckwheat and honey, filled with apple cream.
BUZZZ
SWITZERLAND - 2025
BUZZZ: High in protein, high in fibre crackers offering an easy & delicious way into insects.
Pom'Peel'Up
FRANCE - 2023
Apple pomace upcycling : a co-product into a refreshing, sparkling and
low- alcoholic beverage.
Abnoba
GERMANY - 2023
Abnoba is a fermented, refreshing beverage made from ground elder and nettle.
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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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