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
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Whoopie Ice
ROMANIA - 2018
A delicious eco-innovative ice cream made of concentrated whey with cream and local fruits.
TAGLIAVENA
BELGIUM - 2017
Tagliavena is a gluten-free oatmeal pasta enriched with whey proteins.
PRO28
CROATIA - 2017
Pro28 is an innovative chocolate with 28% of added protein, infused with barley and aronia extrudate
UGLY / MAUK
ICELAND - 2017
Vegetable base made from aesthetically challenged produce aiming to minimize food waste.
ALOE SPOON
ITALY - 2017
A tasty and functional compote, 100% made with fruits and aloe-gel (no added sugars or additives)
ROUNDY
SERBIA - 2017
Snack, a mixture of valuable nourishing components (proteins, carbohydrates, fibres, vitamins).
SPECORNOOS
BELGIUM - 2016
Specornoos, the innovative ice cream cone with a surprising speculoos flavor and crispiness.
ForestROut
ROMANIA - 2016
ForestROut is categorized as canned fish paste type, whose composition includes natural ingredients.
Ajdova dekl'ca - creamy ice cream
SLOVENIA - 2016
Ajdova dekl’ca is a creamy ice cream made out of local Slovenian ingredients: buckwheat, sour milk and honey. It also contains calcium powder from eggshell which makes the product a highly nutritious food.
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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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