ECOTROPHELIA Greece 2013
SEVT organized the awarding ceremony of the 3rd ECOTROPHELIA competition in Athens, on 29th of July 2013.
National Committee
- Evangelos Kaloussis / SEVT President
- Antonia Trichopoulou / Professor of the Medical School of the University of Athens
- Konstantina Kallimani / Director General of KALLIMANIS S.A.
- Daniele Rossi / Member of the ECOTROPHELIA Europe Judging Panel
- Rodios Gamvros / President of SEVT Scientific Committee.
Technical Committee
- Sp. Gianpapas / FAGE S.A.
- K. Karavassilis / ELAIS-UNILEVER S.A.
- A. Kambanis / NESTLE HELLAS S.A.
- Th. Stoupis / COCA COLA HELLAS S.A.
Participating Students Teams
1st Team
University: University of Patra
Product: «FORZA Cheese»
Description: FORZA Cheese a revolution in cheese created to transform your daily nutrition. A feta type soft cheese made from a mixture of sheep and goat’s milk of 100% Greek origin. It’s a brined brittle curd cheese 2 months aged, produced in blocks with a blend of the finest hand picked organic hippophaes berries.
2nd Team
University: National Technical University
Product: «Pop o’ Crisp»
Description: Pop o’ Crisp is a "non-fried", snack based on puffed rice containing cereals and potato flour and taste/flavor ingredients from tomato pomace, feta-cheese and table olives by-products.
3rd Team
University: Agricultural University of Athens
Product: « Greek-Flavoured Patties»
Description: Greek-Flavoured Patties is a Ready-To-Cook meat product based on ground beef. It is mixed with freeze-dried whey, a by-product of Feta-cheese production process and enriched with oregano essential oil.
4th Team
University: University of the Aegean
Product: «Fruit ‘n’ Tapaz»
Description: Fruit ‘n’ Tapaz is a ready-to-eat gluten free product which consists of sweet crackers and a fruit spread. This product differs from other snacks in innovative, nutritional and ecological characteristics.
5th Team
University: University of the Aegean
Product: «O'live.co»
Description: O'live.co is an innovative eco-friedly, convinient and very nutritious snack. It consistes of green olives stuffed with a paste made of red peppers, pistachio, green olives and herbs and it is covered by olive oil and a mix of Meditteranean spices.
6th Team
University: TEI of Thessaly
Product: «Through Olive & Air»
Description: Through Olive & Air is a fast-fermented nitrite-free dry sausage without any chemical additives/preservatives enriched with natural extracts of antioxidant and antimicrobial olive polyphenols.
7th Team
University: Agricultural University of Athens
Product: «EVIVA»
Description: Eviva is an innovative Ready-To-Cook product that combines a highly nutritious white fish, gilthead sea bream, with the special aroma of traditional Greek spirits. Τhe aroma of ouzo and tsipouro is transferred indirectly via edible films made from a by-product of dairy plants (whey protein), highlighting the ecological character of the product.
8th Team
University: University of the Aegean
Product: «30bees»
Description: 30bees is a functional ready-to-eat snack low in calories, compared with similar products in the market, and in sugar content. The main ingredients are organic Greek vanilla-fir honey as a natural sweetener, monoflora bee pollen Cistus creticus or Ladania and organically certified walnuts. It is a functional ready-to-eat snack low in calories, compared with similar products in the market, and in sugar content.
9th Team
University: University of the Aegean
Product: «Amalthia Kefir»
Description: Amalthia Kefir is an innovative, environmentally friendly product that belongs to the category of functional dairy products. It stands out significantly from other, similar fermented milks because it is created in terms of sustainability and it promotes human health.
10th Team
University: TEI of Thessaly
Product: «LACTOMELO®»
Description: LACTOMELO® is a new eco-functional rice pudding product that contains organic rice and organic milk, honey, inulin and no preservatives.
11th Team
University: University of the Aegean
Product: «Minoan Glyki»
Description: Minoan Glyki is an innovative, traditional ecological desert (Cretan mustalevria) with organic grape must, Lemnos wheat flour known as Mavragani and harupomelo (special Cypriot honey known as carob honey). As a natural sweetener Greek honey (honey Elatis) is used. It is also enriched with grape polyphenols which are by-products produced from wine industries.
Awarded Products
- 1st Prize / 1.200€ & Participation to the European Competition: EVIVA
- 2nd Prize / 800€: 30bees
- 3rd Prize / 500€: Through Olive & Air