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
Sauces Papillon
FRANCE - 2022
The first brand making fresh sauces for starchy foods, changing throughout the year with seasonal vegetables
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Tempty
DENMARK - 2021
Healthy, Tasty and Sustainable. Unique mycelium-based meat alternative with a tempting texture!
Les Croc's-Magnon
FRANCE - 2020
Les Croc’s-Magnon, the first sustainable and nomadic dish that showcases the taste of acorns.
Insectastic
GERMANY - 2020
One minced meat base with countless possibilities. Try it - Taste it - Love it!
Potatty
ICELAND - 2019
A vegan/vegetarian burger with no soy and potato protein as the main protein source.
StratiVeg
BELGIUM - 2019
A delicious puff pastry enriched with 30% vegetables, and reduced fat content of 30%.
Venergy
UNITED KINGDOM - 2019
Developed to provide endurance athletes with a vegan sustainable alternative to energy products.
Salmar
PORTUGAL - 2019
Salmon preserved in escabeche sauce (olive oil, vinegar, onion and bell pepper) with glasswort.
GReatings
GREECE - 2019
Ready-To-Cook meal-pot based on traditional recipes, instantly reconstituted by adding hot water.
MOCaMELA
SERBIA - 2019
Pasta filata cheese with honey and molasses, with specific taste and appearance
Bizza
BELGIUM - 2018
Bizza is a delicious healthy pizza dough produced with local spent grain, beer wort and beer yeast.
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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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