The future of food – what innovative products are students developing?

The future of food – what innovative products are students developing?

28 September 2021 | Paul Figg, Science Writer at Campden BRI

A promising way to spark innovation and bring a new perspective to NPD in the food industry is to have passionate students design - from scratch - new, inventive food products. This is exactly what ECOTROPHELIA, the competition for the creation of eco-innovative food products, sets the scene for.

Following a lengthy selection process, participating teams have been whittled down to just 13 countries that will go head-to-head in ECOTROPHELIA Europe on October 24. With almost €10,000 up for grabs, teams will be striving for the gold, silver and bronze positions.

But what innovative food products will they be trying to win with?

In all the European countries participating in the adventure, the taste for this winning duo is confirmed: less bad carbohydrates or lipids, for a cost that remains affordable.”

Nomadic and light

"We have clearly reached a milestone in terms of healthy, easy-to-eat pleasures," emphasizes Dominique Ladevèze, initiator of ECOTROPHELIA. As illustrated by the products presented at the various national competitions that have followed one another over the last few months, two crucial issues are now becoming apparent in terms of food innovation. First of all, nomadism or the ability offered to the consumer by the food industry to enjoy a balanced meal, without effort and wherever they are. Then, the light side. Light for the figure, of course, with a particular effort by the young inventors of ECOTROPHELIA to reduce fat and sugar intake, but also light for the wallet. In all the European countries participating in the adventure, the taste for this winning duo is confirmed: less bad carbohydrates or lipids, for a cost that remains affordable.

Their competition includes Econauts: the team from the University of Nottingham who represent the UK. The UK’s team has developed a non-alcoholic coffee liqueur that targets the growing low and no alcohol trend. This product satisfies the consumer need for quality and craft and creates a new market for second-generation non-alcoholic drinkers.

Not only do we, Campden BRI, help organise the UK competition along with IFST, (www.ecotrophelia-uk.org) , but we also sponsor the ECOTROPHELIA Europe competition and form part of the judging panel of the Finals. eu.ecotrophelia.org.

Interested to see more of the competition’s innovative products?

This is just a taste of what’s to come on the 24 October during the online and live final. Don’t miss out - you can follow along yourself on YouTube, just follow this link.

Are you a Campden BRI member who attends the MIG meetings?

- If not, you’re missing out on a whole host of exclusive benefits such as learning from industry-leading experts and networking with peers to overcome your challenges.

Member Interest Groups

Become a Campden BRI member

There are many benefits to becoming a member of Campden BRI. Find out what these are and join us today.

Member benefits

More on NPD and reformulation

Wheat, grains and flour

Highlights and insights from Millers’ Day 2024

We cover the detail of the presentations given by our in-house experts, on ultra-processed foods, developments in cereal testing methods, and food allergen c...


Worker inserting temperature probe into food pouch whilst loading retort

Safely achieving clean label products through thermal, non-thermal and emerging processing techniques

‘Clean label’ innovations require developers to strike the right balance between various considerations. The choice of processing also needs to be factored i...


Selection of herbs and spices

What are the regulatory considerations around ‘natural’ alternatives to additives in the EU and UK?

In the EU and UK, food additives need to undergo an authorisation procedure before use in food products. Here we cover how food additives are regulated, how ...


People preparing food in a kitchen with sensory booths attached

Tools for streamlined and successful product development

Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...


Range of high fat, salt and sugar foods

Promotional restrictions in the UK for products that are high in fat, sugar and salt (HFSS)

An open consultation for England was opened in December 2022 on the introduction of secondary HFSS legislation for the further advertising restrictions on TV...


Sensory panel tasting food

Track the quality of your products using benchmarking

Benchmarking is an excellent, cost-effective way to get an ‘informed consumer’ perspective on your products, without the need to pay for input from real cons...


Contact an expert