The future of food – what innovative products are students developing?
28 September 2021 | Paul Figg, Science Writer
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.
About Bertrand Emond
Bertrand has a wealth of knowledge, experience and connectivity from working here at Campden BRI since 1988. Bertrand has a Master's in Food Science & Technology (Dijon, France) and a Master's of Business Administration (Bath, UK).
Bertrand is passionate about supporting the industry in the areas of skills, knowledge, training, learning and development, competency and achieving culture excellence through behaviour change. He won the 2020 BRCGS CEO Europe Award recognising his commitment and contribution to food safety and the 2014 Heinz Award for Excellence for Leadership in Collaborative CPD for the Industry (in particular for his role in supporting competency and CPD, promoting the food industry as a career of choice, and providing collaboration between all stakeholders).
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