Ecotrophelia Finalists Announced for 10th Anniversary Competition

The finalists will showcase their products to a panel of industry experts in a ‘Dragon’s Den’ style competition on June 7, competing for a slice of the £3,500 prize and will go on to represent the UK. United in the European final in October 2022.

The UK heat of this European competition is organized by UK food and drink research organization Campden BRI, in conjunction with the Institute of Food Science & Technology (IFST).

This year’s finalists are:

  • Crack(er)ed it (University of Nottingham):Artisanal fruit and oat crackers made from excess fruit pomace from fruit vinegar production.
  • Avena Grains (Nottingham Trent University):​ Granola Infusions is a crispy tub of granola served with an oat drink, freeze-dried berries, toasted nuts and a dusting of dried oatmeal powder that is combined with berry powder to boost vitamin C content.
  • Fortifibre (Manchester Metropolitan University):This is the FiBAR product that seeks to recycle unused fruit pulp into fiber-rich cereal bars.
  • Pois.zza (University of Surrey)​: A reformulated gluten-free, protein-rich, sustainable frozen pizza dough made from a blend of buckwheat flour and pea protein.
  • Crumble Up (University of Leeds):It is said to be the “first-ever” recycled fruit crumble made with okara, a by-product of the production of soy milk and “wonky” apples.

Patricia Florit, Education Coordinator at IFST said: “It was great to see more amazing entries this year and I can’t wait to see who will represent us in the European final.

“10 years of competition and you can still feel the excitement every year from everyone involved in coordinating this event.

The winners will be announced at the evening to be held at the Tesco Heart Building, where attendees can socialize and meet other industry professionals.

Bertrand Emond, Membership Ambassador, Head of Professional Development and Cultural Excellence at Campden BRI, added: “The food industry faces fundamental challenges, including reducing our impact on the environment, meeting the growing global demand for food, producing more with less as pressure on resources increases, and reformulation and creation of new products to meet dietary and health requirements.

“Effective use of science and innovation will be critical to survival and competitive advantage. We must support efforts to unlock, nurture and drive industry innovation that helps us meet these challenges.

Meanwhile, Food Manufacture spoke to the team that won the gold award from last year’s Ecotrophelia competition in this exclusive interview.​

Martin E. Berry