Ecotrophelia UK winner announced

7 Jun 2018

A team of students from the University of Nottingham has won the gold prize at Ecotrophelia UK with their spicy BBQ flavoured savoury snack.

Ecotrophelia UK winner announced

A team of students from the University of Nottingham has won the gold prize at Ecotrophelia UK with their spicy BBQ flavoured savoury snack. The ‘RICH Pickings’ team has developed ‘Pom Puffs’ – described as a tasty and nutritious snack made from extruded apple pomace, maize and packaged in a recyclable pouch. Each member of the gold-winning team took home a share of £2,000 and an invitation to become an IFST Young Ambassador.

Now in its sixth year, Ecotrophelia UK is a ‘Dragons Den’ style competition that challenges teams of UK students to develop an innovative, eco-friendly food and drink product. From idea generation through to the final packaged product, the teams get a hands-on experience of what it takes to bring an eco-friendly food or drink product to market.

The finalists pitched their products on 5th June and the winner was announced on 6th June at Campden BRI's annual open day. The awards were introduced by the competition's Chief Judge and Head of Central Technical Operations at Sainsbury’s, Alec Kyriakides, and presented by Patrick Carter of Marks and Spencer (prize sponsor).

Lisa Williamson, a food science student at the University of Nottingham and captain of ‘RICH Pickings’, said, “Ecotrophelia has been a very positive experience for the team. We applied what we’ve learned in our studies, demonstrated our knowledge to the dragons and received great feedback as a result! We’re also grateful for the technical support that we’ve received along the way” The other team members added, “We’re overwhelmed to have won the competition. All the hard work done alongside our degree has finally paid off. Our teamwork and incredible belief in our product is what made it a success. It is also strongly aligned to the ‘RICH Pickings’ values - Reuse, Innovate, Community, Honesty”.

The ‘Supreme Sweets’ team from London Metropolitan University secured the silver prize and £1,000 with their ‘FabaMallow’ product - a luxury, vegan and eco-friendly marshmallow made from aquafaba and apples and coated in dark chocolate. The bronze prize and £500 was awarded to a team from the University of West London with their Fava Bomb – a vegan fava bean ‘falafel-style’ savoury balls with a soft dip centre and a crunchy fava bean crust. All three prize winning teams will also receive a one-year IFST membership.

The teams pitched their ideas to judges from top names in the food and drink industry including Marks and Spencer, Coca-Cola, Unilever, PepsiCo, Mondelez, Sainsbury’s, Warburtons, Tesco, Food Manufacture, Institute of Food Science and Technology (IFST) and Campden BRI. Additional sponsorship was also provided by Food Matters LIVE.

Bertrand Emond, Head of Membership and Training at Campden BRI said, "We are delighted that we are continuing to attract and inspire the best food science and technology students to take part in Ecotrophelia. It’s a fantastic way for them to get exposure to some of the industry’s biggest players and potential future employers. Around 300 students from 16 different universities across the UK have now taken part since 2013 and we are very grateful for the continued support that competition receives from the industry sponsors. Innovation and creativity is essential for the continued success of the food industry and Ecotrophelia helps to achieve this”.

The University of Nottingham team will go on to compete against 19 other national teams from across Europe for the chance to win up to €6,000 at the Ecotrophelia European final, which will be held at SIAL in Paris on 21st and 22nd October 2018.

The UK heat of this Europe-wide competition was organised by UK food and drink research organisation, Campden BRI, in conjunction with the Institute of Food Science & Technology (IFST), the independent qualifying body for food professionals in Europe.

Related news

The Ingredient House to distribute egg replacer

The Ingredient House to distribute egg replacer

9 Jan 2019

Renmatix has signed a distribution agreement with The Ingredient House. Together, Renmatix said, the two companies see the potential to replace eggs in baked goods by incorporating Simple Cellulose.

Read more 
Orkla acquires 90% of Easyfood

Orkla acquires 90% of Easyfood

9 Jan 2019

Through its wholly-owned subsidiary Orkla Foods Danmark, Orkla has entered into an agreement to purchase 90% of the shares in Easyfood, a Danish producer of bread-based convenience products for the out-of-home channel.

Read more 
Campden BRI to host gluten free/free from bakery conference

Campden BRI to host gluten free/free from bakery conference

21 Dec 2018

The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.

Read more 
Stevia outpaces aspartame in new product launches

Stevia outpaces aspartame in new product launches

27 Nov 2018

The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.

Read more 
Nuts gain from awareness of healthy fats

Nuts gain from awareness of healthy fats

19 Nov 2018

Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.

Read more 
Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

Read more 
Mintel identifies three trends for 2019

Mintel identifies three trends for 2019

15 Nov 2018

Mintel has announced three forward-looking trends which it believes will lead the momentum of global food and drink innovation in 2019 and beyond.

Read more 
Innova announces Top 10 Trends for 2019

Innova announces Top 10 Trends for 2019

14 Nov 2018

“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.

Read more 
Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

Read more 
Whey protein on the rise across food categories

Whey protein on the rise across food categories

13 Nov 2018

Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.

Read more