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
Natur'al TOP
ITALY - 2014
Dressing made of fermented scotta (whey from ricotta production), with only natural ingredients
EAT REAL - vegetable spread
DENMARK - 2014
Eat real vegetable spread – a carrot and sweet potato spread seasoned with lemon juice and chili
Droptail
GERMANY - 2014
Droptail, a frozen cocktail concentrate with liqueur balls for the fast preparation of a cool drink
TopIce: ice cream with topinambur and sea buckthorn
ROMANIA - 2014
TopIce ice cream is a dairy dessert frozen through a special method, containing natural ingredients
Plum Pralines
SERBIA - 2014
Dried plums enriched with marzipan, almonds, walnuts or rum and coated in white and dark chocolate
Frozen verrine Tomato & Basil
SWITZERLAND - 2014
A tomato ice cream married to a basil water ice. Ideal for the aperitif or an evening buffet
Speriens
SPAIN - 2010
the XXI Centery Beverage A fresh beverage obtained from the monitored fermentation of orange juice
La Reine des bouchées
BELGIUM - 2010
A sweet and savory hot pastry snack/appetizer made with Belgian Herve cheese and Liège syrup
Xundis
AUSTRIA - 2010
A low fat, low sugar, gluten free, healthy, sweet and savory snack made from buckwheat
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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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