The second edition of ECOTROPHELIA Europe, the European competition for the creation of innovative food products, was held at the International SIAL Food Fair on 22nd of October 2012.
Fifteen teams from Austria, Belgium, the Czech Republic, Denmark, France, Germany, Greece, Iceland, Italy, the Netherlands, Romania, Russia, Slovenia, Spain and Switzerland presented their creations, winners of their respective national competitions. Inspired by current trends in consumption in Europe, these innovative products take into account all aspects of product development (technical, sensory, packaging, industrial, regulatory, marketing, economic and commercial) with a real obligation of results.
The students selected from the 12 countries presented their products to the judging panel composed this of:
- M. Knowles / President ‘’Food for Life’’ Platform, Vice-President Global Scientific & Regulatory Affairs, The Coca-Cola Company
- P. Van Bladeren / Global Head Regulatory & Scientific Affairs, Vice-President, Nestlé SA
- D. Rossi / Vice Chairman European Technological Platform “Food For Life”
- M. Coomans / EC, Head of Unit (e.r.) – Food Industry
- H.-D Dage / Deputy Head of Unit 2 – Support for Industrial Innovation, E.C.
- F. SMRZ / Chief Manager of bakery company Zeelandia, Czech Republic
- J. Risum / Associate Prof., National Food Institute, Technical University of Denmark
- Y. Bayon De Noyer / Vice-President ANIA, France
- U. Spiegel / Research director, OETKER Nahrungsmittel KG, Germany
- D. Ladikos / Head of R&D Yiotis SA, Member of Scientific Com. of SEVT, Member of the ETP Board, Greece
- R. Hedinsdottir / MSc. Food Scientist, Federation of Iceland Industries, Iceland
- A. Pancrazio / Vice-President of FEDERALIMENTARE, President of ANICAVPANCRAZIO Spa, Italy
- D. Jamnik / Head of Commercial Department of MERCATOR Emba, Slovenia
- F. Morais / Innovation and Technology Manager of FIAB, Spain
- U. Reinhard / Co-Director FIAL, Federation of Swiss Food Industries, Switzerland
- J. Drausinger / MSc., CEO Delegate, Lebensmittelversuchsanstalt, Austria
- V. Stichele / Managing Director, Lotus Bakeries, Belgium
- C. D De Gooijer / Chief Inspiration Officer, Food & Nutrition Delta, The Netherlands
- D. Ciuclaru / R&D & QC Manager, PURATOS Prod, SR, Romania
- T. Giro / Head of Technology of Meat and Milk products Department, Saratov State Agrarian University, Russia
- S. Gay / Director of Purchasing, Auchan
- O. Milan-Grosbois / Director SIAL Group, SIAL.
In the presence of William GAROT, Minister Delegate to the Minister of Agriculture, Food and Forestry, responsible for Food, the Ecotrophelia Europe 2012 judging panel chaired by Michael Knowles, President of “Food for Life” FoodDrinkEurope, awarded the following prizes:
- ECOTROPHELIA Europe GOLD awarded to the Dutch team for the creation of «Chef Lupin»: an innovative Eco-food product made from lupin beans grown in Europe. The student team was awarded a prize of 8.000Euros.
- ECOTROPHELIA Europe SILVER awarded to the German team for the creation of «Cruemel»: a high quality chilled food product, a dessert which is served warm. The main part of the package, the fruit-sauce-mix, is pasteurized at ambient temperatures with an innovative high pressure technology (HPP) and has to be stored under chilled conditions. The student team was awarded a prize of 4.000 Euros.
- ECOTROPHELIA Europe BRONZE awarded to the French team for the creation of «bread & Cook »: an innovative and ready for use liquid preparation for French toast and cakes. Stop wasting your bread and reuse it in order to quickly make a delicious dessert. The student team was awarded a prize of 2.000 Euros.
The “Special Innovation Mention Award” awarded by the Département de Vaucluse to the Spanish team for the creation of «XOveT»: a powdered food product created with toasted and grinded anchovy bones. The idea intends to recover a waste product that generates an extra cost for local anchovy industries.
The Greek team from the National technical University was participating with Cereal4 a multicereal powdered base for milk beverage or dessert (pudding). It contains a mildly processed mixture of four cereal sources (rye, oat, rice and corn), carob flour, with natural flavor components (orange- mastic or cinnamon-ginger) and alternative sweetener (encapsulated stevia). It is designed for reconstitution in milk and it can be served as a base for both a healthy, nutritional hot or cold beverage and a delicious dessert (pudding).