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
L'Atelier Cicer
FRANCE - 2026
Range of organic chickpea couscous, French, gluten-free, protein-rich, 3 grain sizes
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.
To-Flex
SOUTH KOREA - 2025
Minimal ingredients, processing. Maximum function. That’s To-Flex—Works anytime, anywhere.
Shotein
HUNGARY - 2024
13g pure muscle fuel per 100ml, no preparation just ready to drink.
Perfect for active lifestyle.
Fasolo
SERBIA - 2024
Vegan spread with red kidney beans, carrot pomace, sunflower seeds, high in fiber and protein.
Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the year with seasonal vegetables
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Tresties
GERMANY - 2021
Sweet snack balls made from fruit pomace with a creamy nutbutter core. Low in sugar & plastic free.
TempSta
GERMANY - 2019
A nutritious savoury cracker made of organically grown peas fermented by means of a fungus.
GILE. Fermented acorn coffee
LITHUANIA - 2019
Fermented acorn coffee is an organic, innovative product with improved antioxidant properties
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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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