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
Favé
UNITED KINGDOM - 2026
A high-fibre chocolate hazelnut macaron made with upcycled ingredients and fava bean tofu mousse.
O.A.T.S.
NETHERLANDS - 2026
High-fibre, banana bread flavoured crackers made from upcycled oat pulp for everyday snacking
Annona Bites
ROMANIA - 2026
Rescued fruit reborn as sweet, elegant dairy-free rolls, a seasonal rhapsody.
Cornella
BELGIUM - 2025
A crunchy cone for the lactose-intolerant to finally enjoy any ice cream they want.
Snack-a-Tummy
PORTUGAL - 2025
Red Alcobaça apple chewies with fermented milk, tyndallised probiotics and postbiotic concentrate
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.
BoozyBalls
UNITED KINGDOM - 2024
BoozyBalls are alcohol-filled boba created from food waste! Try them and get that BoozyBall buzz!
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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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