The third edition of ECOTROPHELIA EUROPE was held at the International Trade Fair at the Anuga in Cologne, on 6th and 7th of October 2013. 18 winning national teams from Belgium, Czech Republic, Denmark, France, Germany, Greece, Hungary, Iceland, Italy, The Netherlands, Romania, Russia, Serbia, Slovenia, Spain, Switzerland, Ukraine and United Kingdom presented their most visionary and eco-innovative food creations.
The ECOTROPHELIA Europe Jury, chaired by Michael Knowles, President of the European Technology Platform “Food for Life” and vice president of Coca-Cola Company, praised the quality of the 18 products competing in ECOTROPHELIA 2013, consistent with current consumption trends and the innovation needed by food manufacturers.
- ECOTROPHELIA Europe Gold Award goes to France for “Ici & Là”, a frozen eco-innovative patty range of French PDO lentils, rich in proteins, without allergens. The team from ISARA Lyon received a financial award of 8.000 Euros.
- ECOTROPHELIA Europe Silver Award goes to The Netherlands for “Choco-Quino”, an organic and fair-trade chocolate quinoa drink that is high in protein and low-fat. The team from Wageningen University received a cheque for 4.000 €.
- ECOTROPHELIA Europe Bronze Award goes to Italy for “Socrock”, a sorghum crunchy snack with dark chocolate and powdered grape seeds. The team from Università Cattolica Del Sacro Cuore and Facoltà di Agraria (Piacenza) received a cheque for 2.000 €.
The Jury’s Special Mention «Coup de Coeur» for the Most Innovative Project given by the Vaucluse Department distinguished the Icelandic product “Hai Shen”, an healthy and easy instant soup to be eaten any time of the day. The team from Sigillum Universitatis Islandiae and the University of Iceland (Reykjavik) received a cheque for 1.000 €.
The Greek team from the Agricultural University of Athens was participating with EVIVA, 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.