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.
SNEAKY DREAM - peanut inspired taste
AUSTRIA - 2026
All the taste of peanut butter, none of the worry.
Gubico
PORTUGAL - 2026
Fermented product made with organic chickpeas and Alcobaça apple. Plant-based alternative to yogurt
Greenella
BELGIUM - 2026
Greenella: Innovative hummus enriched with water lentils, source of protein, sustainable and delicio
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Pine brosauce
SOUTH KOREA - 2026
W/O Pickering ssamjang flavored sauce with bromelain-rich pineapple core for meat digestion.
Trebbini
ITALY - 2025
Biscuits made from brewer's spent grain, buckwheat and honey, filled with apple cream.
Les Nao'
FRANCE - 2024
Les Nao’, cakes to fight against malnutrition, for enhanced salivation and rediscovered pleasure
Opoke
GERMANY - 2024
Vegan breakfast cookie based on oats and okara for direct comsumption, porridge or overnight oats.
NomNom
DENMARK - 2024
NomNom is a vegan savory topping in the ready-to-eat (RTE) category created by fungal fermentation.
Beetscuits
SERBIA - 2022
Extruded organic snack product made of gluten-free wholegrain cereals, beetroot pomace and ginger.
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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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