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
SNEAKY DREAM - peanut inspired taste
AUSTRIA - 2026
All the taste of peanut butter, none of the worry.
L'Atelier Cicer
FRANCE - 2026
Range of organic chickpea couscous, French, gluten-free, protein-rich, 3 grain sizes
Gubico
PORTUGAL - 2026
Fermented product made with organic chickpeas and Alcobaça apple. Plant-based alternative to yogurt
Greenella
BELGIUM - 2026
Greenella: Innovative hummus enriched with water lentils, source of protein, sustainable and delicio
AYUpre
DENMARK - 2026
Fermentation-powered ingredient for softer, better-structured gluten-free bread.
Mushers
GREECE - 2026
Mushers: Nutritious puffed snack from upcycled mushroom by-products, rich in protein and fiber.
O.A.T.S.
NETHERLANDS - 2026
High-fibre, banana bread flavoured crackers made from upcycled oat pulp for everyday snacking
PeelPresso
HUNGARY - 2026
Upcycled coffee grounds & fruit fiber cookies: a premium, sustainable snack with a unique taste.
Annona Bites
ROMANIA - 2026
Rescued fruit reborn as sweet, elegant dairy-free rolls, a seasonal rhapsody.
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Pine brosauce
SOUTH KOREA - 2026
W/O Pickering ssamjang flavored sauce with bromelain-rich pineapple core for meat digestion.
Sorgood
SWITZERLAND - 2026
Sorgood is a fermented plant-based beverage made from sorghum, a climate-resilient ancient cereal.
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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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