20131007 Écotrophélia europa 2013

The future of food

ANUGACOLOGNE / GERMANY

6 - 7 October 2013

Student Awards5th editionEUROPEAN FOOD INNOVATION

18 participating countries

Belgium, Czech Republic, Denmark, France, Germany, Greece, Hungary, Iceland, Italy, Netherlands, Romania, Russia, Serbia, Slovenia, Spain, Switzerland, Ukraine and United Kingdom

Antonio TAJANIVice-president of the European Commission, in charge of Industry and Entrepreneurship

European Commission

“The food industry ranks fi rst in the European manufacturing sector in terms of added

value, employment and raw material usage. It is a pillar of European industry, which is more

resistant to the economic crisis than other industries, and has a massive trade surplus. In

addition, food supply is intimately linked both to European cultures and management of

natural resources. For all these reasons this sector is important to me.

The environmental impact of the food industry is high, hence the importance of an

innovative and ecological policy in this area. Taking into account the elements of sustainable

development in the development of food products has become an environmental

requirement, but also a major challenge for the competitiveness of agribusinesses in future

years. Effi cient use of resources is effectively one of the key factors in ensuring sustainable

growth in the “Europe 2020” Strategy. The transition to a more sustainable food industry

sector will require coordinated action at all levels, from global to local.

A project like EcoTroFood involves different domains: eco-innovation, entrepreneurship

and requires taking into account environmental considerations. This is why DG Enterprise

and Industry of the European Commission decided in late 2010, in view of the success

of the young food industry’s innovators competition “Trophélia France”, to expand the

French initiative and give it a European and ecological dimension by incorporating it into

its CIP (Competitiveness and Innovation Programme) under the name EcoTroFood. The

ECOTROPHELIA competitions have proven to be true catalysts for the promotion of creativity

and the training of young entrepreneurs with eco-innovative solutions in the food industry.

EcoTroFood also helps to facilitate cooperation between various actors (stakeholders) in

the eco-innovation and the food processing industry through new and better services to

support innovation, to bridge the gap between research and development and marketing

for eco-innovative SMEs. Support for young entrepreneurs and SMEs is a real priority for

me and EcoTroFood is an essential complement to other European initiatives such as the

EU 2020 Innovation Union, the «Small Business Act», the Erasmus for Young Entrepreneurs

and objectives of the European Enterprise Network as well as the activities of «high-level

forum on improving the functioning of the food supply chain.

That is why I am proud of the European Commission’s participation in the EcoTroFood

project.I wish good luck to all the ECOTROPHELIA participants and I hope they will gain immense

satisfaction, both professionally and gastronomically, from their eco-innovations”.

EDITORIALAntonio TAJANI

Antonio TAJANIVice-président de la Commission européenne, chargé de l’industrie et de l’entreprenariat

La Commission européenne

« L’industrie agro-alimentaire occupe le premier rang du secteur manufacturier européen en termes de valeur ajoutée, d’emploi et d’utilisation de matières premières. C’est un pilier de l’industrie européenne, qui résiste mieux à la crise économique que d’autres industries, et qui dégage un excédent commercial considérable. Par ailleurs, l’alimentation est intiment liée à la fois aux cultures européennes et à la gestion des ressources naturelles. Pour toutes ces raisons, c’est un secteur qui me tient à cœur. L’impact environnemental de l’industrie agroalimentaire est élevé, d’où l’importance d’une politique innovatrice et écologique dans ce secteur. La prise en compte des éléments de développement durable dans l’élaboration des produits agroalimentaires est devenue une exigence environnementale, mais aussi un enjeu majeur de la compétitivité des entreprises agroalimentaires pour les années futures. L’utilisation effi cace des ressources est en effet un des facteurs clés pour assurer la croissance durable par la Stratégie Europe 2020. La transition vers un secteur agro-alimentaire plus durable nécessitera des actions coordonnées à tous les niveaux, du global au local. Un projet comme EcoTroFood agit sur plusieurs leviers: l’éco-innovation, l’esprit d’entreprise et l’intégration de considérations environnementales. C’est pourquoi la DG Entreprises et Industrie de la Commission européenne a décidé fi n 2010, vu le succès de la compétition de jeunes innovateurs de l’agro-alimentaire Trophélia France, d’élargir cette initiative française et d’y donner une dimension européenne et écologique en l’incorporant dans son programme CIP (Programme-cadre pour la compétitivité et l’innovation), sous le nom EcoTroFood. Les compétitions ECOTROPHELIA se sont avérées des véritables catalyseurs pour la promotion de la créativité et la formation de jeunes entrepreneurs aux solutions éco-innovantes dans l’agroalimentaire. EcoTroFood aide également à faciliter la coopération entre les différents intervenants dans l’éco-innovation et l’industrie de transformation alimentaire, via de nouveaux et meilleurs services de soutien à l’innovation, pour combler le fossé entre recherche et développement et la commercialisation pour les PME éco-innovantes. Le soutien aux jeunes entrepreneurs et aux PMEs est une véritable priorité pour moi et EcoTroFood est un complément essentiel à d’autres initiatives européennes comme EU 2020 l’Union de l’innovation, le «Small Business Act», le Programme Erasmus pour jeunes entrepreneurs et les objectifs du European Enterprise Network ainsi que les activités du «Forum à haut niveau sur l’amélioration du fonctionnement de la chaîne d’approvisionnement alimentaire».C’est pourquoi je suis fi er de la participation de la Commission européenne au projet EcoTroFood. Je souhaite bonne chance à l’ensemble des participants à EcoTrophelia et j’espère qu’ils retireront de leurs éco-innovations une immense satisfaction tant sur le plan professionnel que gastronomique ».

3Student Awards

5th editionEUROPEAN FOOD INNOVATION2

Michael KNOWLESChairman European Technology Platform «Food For Life»

Vice-President Global Scientifi c & Regulatory Affairs (Retd.), The Coca-Cola Company

“The availability of qualifi ed and experienced personnel committed to research and innovation is key to its success.

ECOTROPHELIA EUROPE is a competition which not only attracts students from the food sector, but also presents an incubator for

innovative ideas for the food industry. This initiative adheres perfectly to the Lisbon strategy of the European Commission which

aims to boost innovation in order to increase the competitiveness of European industries.

In addition ECOTROPHELIA EUROPE is also in agreement with the objectives laid out in the European technology Platform « Food

for Life ». This Platform integrates an educational dimension in order to contribute to the development of skilled contributors in

the food industry sector:

• by encouraging young people to choose a career in the food industry sector ;

• by raising awareness of a culture of innovation.

The availability of qualifi ed personnel sensitive to innovation is a key condition for successful innovation. The involvement of

national food federations under the umbrella of FoodDrinkEurope is a signifi cant and positive sign of their willingness to encourage

development of research and innovation at product and manufacturing process levels”.

Peter VAN BLADEREN Global Head Regulatory and Scientifi c Affairs, Nestlé SA

“ECOTROPHELIA EUROPE helps to promote innovation and creativity

among students interested in a career in the food industry. The challenge

for students to develop new and interesting products, taking into account

the technical, economic and regulatory parameters, is a formidable

way to introduce them to the practices and endless opportunities of

working in the world of R&D. Students are better prepared for their future

profession, while businesses discover the original ideas and approaches

explored by the students”.

INTERVIEWS Michael KNOWLES - Peter VAN BLADEREN

« Si ECOTROPHELIA EUROPE est une compétition qui attire les étudiants du secteur agro-alimentaire, c’est également un

incubateur d’idées innovantes pour le secteur. Cette initiative s’inscrit dans le cadre de la stratégie de Lisbonne défi nie

par la Commission européenne, dont l’objectif consiste à promouvoir l’innovation dans le but d’améliorer la compétitivité

des industries européennes.

En outre, ECOTROPHELIA EUROPE répond aux objectifs défi nis par la Plate-forme technologique européenne « Food for Life » qui prévoit un volet « éducation » visant à

contribuer à renforcer l’attractivité et les compétences du secteur agro-alimentaire :

• en encourageant les jeunes à opter pour une carrière dans l’industrie agro-alimentaire ;

• en encourageant la mise en place d’une culture de l’innovation.

Pour être couronnée de succès, une politique d’innovation implique de disposer de personnels qualifi és sensibilisés à l’importance de l’innovation.

La participation de fédérations nationales du secteur agro-alimentaires à l’initiative FoodDrinkEurope est un signe positif fort traduisant leur volonté de s’investir dans

le développement de la recherche et de l’innovation, tant en ce qui concerne les produits que les méthodes de production ».

« ECOTROPHELIA EUROPE permet de promouvoir l’innovation au sein du secteur agro-

alimentaire par le biais des étudiants. Ces derniers sont incités à développer des produits

innovants qui tiennent compte de paramètres techniques, économiques et réglementaires.

Cet exercice pratique permet une expérience de terrain qui prépare les futurs professionnels

aux contraintes industrielles liées à la recherche et au développement. C’est également

un formidable outil de promotion du potentiel créatif et innovant des métiers du secteur

agro-alimentaire permettant aux entreprises de bénéfi cier des idées les plus originales des

étudiants ».

5Student Awards


Daniele ROSSIChairman R&D Group – FoodDrinkEurope

“ECOTROPHELIA EUROPE is a key competition that attracts not only students to the food sector, but also that

represents a hotbed of eco-innovative ideas for the food industry. This competition aims to encourage SMEs

from the food sector to invest in innovation and to offer them access to excellent food products, pending for

their development. The food industry has to constantly recreate itself: very effective in boosting competitiveness,

innovation is thus a priority for companies.

Genuine hotbed of innovative ideas for the food sector, collective adventure at the crossroads of education,

research and business, ECOTROPHELIA EUROPE has included, since 2011, the

eco-innovation dimension and thus, is answering to a real concern.

Sustainability is a strategic issue for the food industry which has the ambition to become an example of economic

development, environmentally friendly, all over the world”.

INTERVIEWS Daniele ROSSI - François MARIANI

« ECOTROPHELIA EUROPE est un concours phare qui non seulement attire des étudiants

vers le secteur alimentaire, mais constitue un véritable incubateur d’idées éco-innovantes

pour l’industrie alimentaire. Ce concours vise à encourager les PME du secteur agro-

alimentaire à investir dans l’innovation et à leur offrir un accès à des produits d’excellence en attente de développement. L’industrie agro-

alimentaire doit constamment se réinventer : formidable levier de compétitivité, l’innovation est ainsi une priorité pour les entreprises.

Véritable incubateur d’idées innovantes pour le secteur, aventure collective au carrefour de la formation, de la recherche et de l’entreprise,

ECOTROPHELIA EUROPE inclut depuis 2011 la dimension éco innovation et répond ainsi à une préoccupation de terrain.

En effet, la durabilité est un enjeu stratégique pour le secteur agroalimentaire qui a l’ambition de devenir un exemple de développement

économique respectueux de l’environnement pour le monde entier ».

7Student Awards


François MARIANIPresident of the Chamber of Commerce and Industry of Vaucluse

“ECOTROPHELIA is a great adventure, an adventure born in Avignon, Provence, in the South of France. The Chamber of Commerce

and Industry of Vaucluse, with its partners and stakeholders in the food industry, launched in 2000 the student food innovation

awards for promoting excellence and innovation in this characteristic sector of our region.

Given the success of this enterprise, ECOTROPHELIA exceeded its national framework and took on a European dimension in 2008.

This success is the result of extensive partnerships at local, national and European levels. The different players in this project have

found a powerful complement to creating a dynamic structure to benefi t the entire industry. ECOTROPHELIA is a major European

melting pot of innovation and competitiveness in the food industry.

The European Commission confi rmed its support by mandating the CCI of Vaucluse in 2011 to implement a European project to

promote eco-innovation in the food chain: ECOTROFOOD.

This year ECOTROPHELIA Europe sees Universities competing from 18 different countries. This clearly demonstrates how the local

experience of a territory can feed the actions at European level and even become a reference. It is a point of pride for entrepreneurs

in the Vaucluse who have invested their energy in promoting this sector. They are now recognized at the highest level of legitimacy

and relevance for their work.

Yes, entrepreneurs and food industry players in Europe, we have a common goal to build the services of this sector and its

businesses. Because it is our duty to work towards an area where the global competitiveness of European companies is widely

proven and recognized. We must make the most of Europe’s best economical assets.

In this sense of commitment of our Chamber of Commerce and Industry and our partners, I want to thank them sincerely for their

support and loyalty.”

« ECOTROPHELIA est une belle aventure ! Une aventure née à Avignon en Provence, dans le sud de la France. La Chambre de Commerce et d’Industrie

de Vaucluse, avec ses partenaires et avec les acteurs de la fi lière professionnelle, a lancé en 2000 les trophées étudiants de l’innovation alimentaire pour

promouvoir l’excellence et l’innovation dans ce secteur d’activité si caractéristique de notre région.

Face au succès de cette entreprise, ECOTROPHELIA a dépassé son cadre national et a pris une dimension européenne dès 2008. Cette réussite est le fruit de

larges partenariats au niveau local, national et européen. Les différents acteurs ont trouvé une belle complémentarité pour créer une dynamique structurante

et bénéfi que à toute la fi lière. ECOTROPHELIA est un rendez-vous européen majeur de l’innovation et de la compétitivité des entreprises agroalimentaires.

La Commission Européenne l’a reconnue en mandatant la CCI de Vaucluse en 2011 pour mettre en œuvre un projet européen de promotion de l’éco-

innovation dans la fi lière agroalimentaire : ECOTROFOOD.

Cette année, ECOTROPHELIA Europe voit concourir des Universités de 18 pays différents. C’est dire combien l’expérience locale d’un territoire peut nourrir les

actions au niveau européen et même devenir une référence. C’est une fi erté pour les entrepreneurs de Vaucluse qui ont déployé leur énergie pour promouvoir

cette fi lière. Ils voient aujourd’hui reconnus au plus haut niveau la légitimité et l’intérêt de leur action.

Oui, entrepreneurs et acteurs de la fi lière agroalimentaire d’Europe, nous avons une ambition commune à construire au service de ce secteur et de ses

entreprises. Car il est de notre devoir d’œuvrer en faveur d’un domaine où la compétitivité mondiale des entreprises européennes est très largement avérée

et reconnue. Il faut savoir valoriser au maximum ses meilleurs atouts.

C’est tout le sens de l’engagement de notre Chambre de Commerce et d’Industrie et de nos partenaires, que je tiens à remercier pour leur soutien et leur

fi délité. »

PRESS EXTRACTSEUROPEAN ECOTROPHELIA MEDIA COVERAGE

9Student Awards


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11Student Awards


Food Innovat Ion

S t u d e n t awa r d S

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2013ECOTROPHELIA

UK

PRESS EXTRACTSEUROPEAN ECOTROPHELIA MEDIA COVERAGE

SUCCESS STORIES

13Student Awards


CRIKIZZ France

SOcrock Italy “Volga” Meat Chips Russia

Name of the product: CRIKIZZProduct marketed by:YNSECTCountry: FranceWebsite:www.ynsect.comContact name: Julie CORTAL

Name of the product: SOcrockProduct marketed by: FRUTELIA & Letellier GmbHCountry: GermanyWebsite: www.frutelia.comContact name: Michela DIONI

Name of the product: Meat chips “Volga”Product marketed by: JSC Family sausagesCountry: RussiaContact name: Tatiana Giro

Want to impress your friends with a surprising challenge? Want to stand out by offering an amazing appetizer? Look no further - with Crikizz, insects will be part of your party!Crikizz have surprised the appetizer world with a range of mealworm based snacks and now challenge consumers to enjoy a unique ingredient: insects.Insects have real known and recognized potential: in short, they are nutritious and ecological! But it goes without saying that the image of this food substance does not play in its favor. So there is work to be done to enhance their palatability and it is this challenge that Crikizz have taken on. In addition, with their unique manufacturing process, Crikizz contain far less fat than usual aperitif nibbles. Combining pleasure and practicality Crikizz offer a surprising product for consumers looking for new sensations.Crikizz is marketed by Ynsect, a young company founded in late 2011 that has decided to create and sell fi nished products prepared with European insects destined for human and animal consumption. To position itself as a pioneer in the industry, the company is studying various research themes: the nutritional qualities of each species, studies to improve the environmental impact of the production of insects and the use of by-products of the protein extraction.

SOcrock is a new and sustainable product made from white sorghum, an old and less demanding cereal with great potential. With an essential and natural recipe, SOcrock is a bi-taste snack (half chocolate, half cereal) crunchy, light, and rich in fi ber, which gratifi es without swelling. It is a handy and fast hunger-cruncher to keep always in your bag. With an attractive design, it can be eaten at any time and everywhere. Simple but not obvious, SOcrock marks a return to origins with a twist. With only 88 Kcal per bar, it satisfi es your greediness without guilt. But SOcrock is not only taste and pleasure. Naturalness and innovation make it an eco-friendly snack: with nutritional properties similar to corn, sorghum has lower water requirements and greater adaptability. In SOcrock, white sorghum is used in various forms: as blown grains, as syrup and as fi ber. SOcrock’s nutritional added value is provided by ingredients obtained from what the food industry considers as byproducts (fi ber and grape seeds). The supply of raw materials and the fi nished product are manufactured and made achievable within a few kilometers. The primary packaging is fully recyclable, while the secondary has been replaced by a multipack where more bars are joined by adhesive side. The impact on the ecosystem has resulted in an environmental label, applied to develop customer’s awareness, encouraging behavioral change in favor of environment: SOcrock always falls in the best categories of sustainability.

“An environmentally friendly product, prepared from pork, lamb, beef”.Raw meat and specially introduced bacterial agents, the so-called «starter cultures» Bacto Flavor ® BFL-FO2 are used to speed up the process and give the product an attractive color and natural protection from pathogenic fl ora. In addition, the use of starter cultures Bacto Flavor ® BFL-FO2 produces a product similar in taste and texture to traditional crisps. Beef from animals raised on clean feed is used in the production of Meat Chips. The remoteness of the natural pastures from industrial sites and a ban on the use of forage crops that ensures ecological safety is another important factor in favor of using beef as raw material. The use of raw organic beef, bacterial starter cultures Bacto Flavor ® BFL-FO2, as well as fermentation and drying, has allowed us to create an ecologically safe technology for meat chips «Volga».The food product is marketed by the company «Фамильные sausages» the owner of one of the largest meat-processing plants in the Volga region, and of the production of semi-fi nished products, with a total production capacity of over 25 tons per year. «Фамильные sausages» also has its own logistics center and 7 sales offi ces around the Volga region.

PRESENTATION OF THE 2013 COMPETITION

15Student Awards


ECOTROPHELIA EUROPE 2013 REGULATION EXTRACTS

PRINCIPLES OF THE COMPETITIONECOTROPHELIA EUROPE is a European competition for creating innovative food products that puts each participating country’s shortlisted prize-winners head to head. The ECOTROPHELIA EUROPE competition originates from the European project called «European Trophelia Service Platform for Eco-innovation in Food», or «EcoTroFood» from the European Commission’s Competitiveness and Innovation Framework Programme (C.I.P). «EcoTroFood» is a Europe-wide project (2011-2013) that aims to promote eco-innovation in the food industry.

PARTICIPANTSThe ECOTROPHELIA EUROPE competition is directed at any national organisation incorporated as a food association or national industry platform (regardless of the legal structure - association, company...) recognized by the ECOTROPHELIA EUROPE Organizing Committee. The national organiser is hereafter called «the Participant».Are allowed to participate in the contest: • National organisations from European Union Member states; • National organisations from European countries not in the

European Union;• Non-European national organisations as associated countries,

under the authorization of the Organizing Committee

HOW THE TEAMS SHOULD BE MADE UPA student team is made up of at least 2 (two) and no more than 10 (ten) students. Each student must be registered at a European state controlled or private higher education establishment or science or business school. Students who are over 35 (thirty fi ve) years old are not accepted. Each student team must designate a «Team Manager» who will be the intermediary between the Organizing Committee and their team. He/she must be present at the ECOTROPHELIA EUROPE competition.Organisation, running and supervision of the student team taking part in the competition is the responsibility of the Participant.

SPECIFICATIONSThe food product entered in the competition must meet all the criteria set out in the following offi cial specifi cations, without the list of these criteria being drawn up in increasing or decreasing order of importance, hereafter the «offi cial specifi cations».The food product must:• be fi t for human consumption and aimed at consumers;• be marketable in retail distribution or the restaurant and hotel

sectors;• be innovative in one or several aspects compared to food products

already on the market. This innovation can come especially from the concept, and/or technology, and/or recipe, and/or packaging…;

• take on board eco-innovation, which could mean the basic ingredients (origin, organic or with low carbon footprint) and/or packaging (recyclable) and/or manufacturing process (energy saving, water recycling) and/or distribution-logistics (new channels or direct consumer sales), making it easier for all businesses in the food production chain to integrate the environmental dimension;

• stand out for its taste, nutritional or other qualities;• be reproducible for manufacturing in a production unit based on

technical specifi cations (ingredients, manufacturing process, cost price, business investment…);

• conform to relevant regulations (processing, additives and ingredients, packaging, labelling, advertising standards, food safety…);

• be commercially relevant (suitable for a local and/or national and/or European market and meeting a demand, marketing plan, packaging, logistics…);

• show global coherence for all the criteria set out above

JUDGING PANEL SELECTION PROCEDURESTo choose the competition winners and award prizes accordingly, a European judging panel will be formed, composed of representative fi gures from the food and distribution industry sector, members of the European Commission, an industrial representative from the national food industry and appointed by the Participant, as well as specialists in food innovation.The European judging panel will assess the students’ presentation in English and the products’ taste qualities.During the selection process, each team will present their product in English, organize a tasting of the product and answer questions from

the judging panel.Each member of the judging panel will give a score for each project. The mark for each project is determined by the average of the marks given to each dossier by the members of the judging panel. The highest mark will go to the project, which the judging panel thinks best corresponds to the criteria set out in the specifi cations. The three winning projects will be the three that received the top three highest scores from the judging panel. Prizes will be awarded in reverse order of scores. If two or more projects receive the same mark, a second mark will be given after further discussion of said projects by members of the judging panel.If the projects concerned receive the same mark again, the best project will be decided by drawing lots.Each judging panel member shall be subject to the principle of impartiality inherent to the ECOTROPHELIA EUROPE competition. The industrial representative, judging panel member, appointed by each Participant to represent the national food industry, cannot judge the product presented by their own country’s national team.The judging panel’s decisions are fi nal and not subject to appeal. The judging panel members are bound by secrecy. The minutes of the judging panel’s decisions are held at the headquarters of the ECOTROPHELIA EUROPE Organizing Committee. The deliberation of the results and ranking of the teams will remain confi dential. Any confi dential information submitted by the teams and identifi ed as such by said teams as “Confi dential,” may not be disclosed or published without their express permission.

AWARDSThe competition has three (four) prizes:ECOTROPHELIA EUROPE Gold Prize: � 8000 (eight thousand Euros)ECOTROPHELIA EUROPE Silver Prize: � 4000 (four thousand Euros)ECOTROPHELIA EUROPE Bronze Prize: � 2000 (two thousand Euros)The judging panel reserves the right to award, without appeal, a special distinction to a participating team whose fi le will present a particular original innovation.

The prizes will be paid by bank transfer to each student in the prize winning teams, who signed the collective agreement. They will each receive a sum equivalent to the pro rata amount of the overall prize awarded.The winners accept the prizes in advance, which cannot be exchanged.

JUDGING PANEL18 NATIONAL REPRESENTATIVES

17Student Awards


• BELGIUMMr. Guy PATERNOSTERDirector Raw MaterielsTiense Suikerraffi naderij - Raffi nerie Tirlemontoise

• THE CZECH REPUBLICMr. František SMRŽChief Manager of bakery company,ZEELANDIA, spol. S r.o

• DENMARKMr. Jørgen RISUM Associate Professor (emeritus)DTU - Technical University of Denmark, National Food Institute

• FRANCEMr. Yves BAYON de NOYERVice-PresidentANIA, National Association of Food Industries

• GERMANYMr. Georg BOECKERGeneral Manager / Head of Business, Ernst Boecker GmbH & Co. KG

• GREECEDr. Dimitrios LADIKOSHead of Research and Development YIOTIS SAYIOTIS SAMember of the Scientifi c Committee of SEVT, Member of the ETP Board, GREECE

• HUNGARYMr. Tamás ÉDERPR and Corporational Concern Manager, Bonafarm Co.President, Federation of Hungarian Food Industries

• ICELANDMs. Ragnheidur HEDINSDOTTIRM.Sc. Food Scientist Federation of Iceland Industries

• ITALYMr. Annibale PANCRAZIOBoard Member of Pancrazio SAPancrazio SpA - Industrie conserviere alimentary

• THE NETHERLANDSDr.Ir. C.D (Kees) DE GOOIJERChief Inspiration Offi cerFood & Nutrition Delta

• ROMANIAMrs. Daniela CIUCLARUR&D and QC ManagerPuratos Prod SRL

• RUSSIAMrs. Tatiana GIROHead of «Technologies of Meat and Dairy Products» departmentSaratov State Agrarian University

Mr. Michael KNOWLES

Chairman of the Judging Panel ECOTROPHELIA EUROPE 2013

Chairman European Technology Platform «Food For Life»

Vice-President Global Scientifi c & Regulatory Affairs (Retd.), The Coca-Cola Company

FoodDrinkEurope

EUROPEAN COMMISSION

Mr. Thomas HEYNISCH

Deputy Head of Unit Food and Healthcare Industries, Biotechnology

DG Enterprise and Industry

Mr. Michel COOMANS

Head of Unit (e.r.)

Food Industry

NESTLEDr. Dominique TAEYMANS

Corporate Regulatory & Scientifi c Affairs International Relations

NESTEC Ltd.

AUCHANMr. Serge GAYDirector SME Relations

AUCHAN Group

ANUGA – KOELNMESSE GmbH

Mr. Gerald BÖSE

Chief Executive Offi cer

KOELNMESSE

FOODDRINKEUROPE

Mr. Daniele ROSSI

Chairman R&D Group

FoodDrinkEurope

• SERBIAMr. Viktor NEDOVIĆPresident of the Serbian Associationof Food Technologists Coordinator of National Technology Platform Food for Life Serbia

• SLOVENIAMrs. Darja JAMNIK Head of Commercial Department MERCATOR-EMBA D.D

• SPAINMrs. Virginia GONZÁLEZ Director Personnel GRUPO SIRO

• SWITZERLANDTBC

• UKRAINEMr .Iaroslav VERBOVSKYIDeputy Head of Sales PE IMPEXAGRO

• UNITED KINGDOMProfessor Margaret PATTERSONPresident IFSTInstitute of Food Science & Technology

7 OFFICIAL REPRESENTATIVES

FEDERATIONS18 COMPETING COUNTRIES

19Student Awards


BELGIUMCZECH REPUBLIC

DENMARKFRANCEGERMANYGREECEHUNGARYICELANDITALYNETHERLANDSROMANIARUSSIASERBIASLOVENIASPAINSWITZERLANDUKRAINEUNITED KINGDOM

THE EUROPEAN FOOD AND DRINK INDUSTRY – KEY FIGURES

Key fi gures of the national food industryMain fi gures of the sector

Belguim Czech Republic Denmark FranceGermanyGreeceHungaryIcelandItalyThe Netherlands

RomaniaRussiaSerbiaSloveniaSpainSwitzerlandUkraineUnited Kingdom

Turnover:billions €

46.58911,3620,13106,90151,8013,007.61,8313062 G Euros

9,8089.55,752.0186,29318 79527,6090

Company export volume: billions €

24.259

16,3242,9047;743,002.21,3924.825% of Dutch exports including Agri sector (hence 125 G Euros) 1,28131,2430.4522,0783424 mio CHF (18%) 12,3014.2

Added value:billions €

6.7102,898

29,532,753,30

0,9124,926

0.43

4,7024.4

Numberofcompanies

8 360 13,500

4 326

6 2504,000

8 239

3 373

30 000207

Number of employees related to the food industry

120 000 FTE 104 654 141 000 495 000 542 000 350 000 87 674 17 700 405 000

100 000 186 637 1.3 million 73 175 12 885 440 000 36 324 4 mln 400 000

FEDERATION FEDERATIONBELGIUM CZECH REPUBLIC

FEVIA is the federation of the food companies in Belgium. FEVIA plays a role of interface between the industrial companies in the sector and the socio-economic environment in which they carry out their activities. FEVIA concentrates its actions on three main priority areas:1) Food Policy 2) Labour Relations 3) The environment and energy The members of FEVIA include 480 companies of different sizes and 26 associations representing the different sub-sectors of the food industry.

FEDERATION OF THE FOOD AND DRINK INDUSTRIES CR (FFDI) is the a private non-governmental and non-profi t body representing the interests of the Czech Food and Drink Industries at National, European and International level. Members of the Federation are Branch Associations and individual food companies. FFDI priorities are: • To help its members to compete effectively and to meet the challenge of the globalisation. • To contribute to the development of a legislative and economic framework, addressing issues of competitiveness, food

quality and safety, consumer information and respect for the environment. • To facilitate the food and drink industries to invest more on R&D and innovation.• To increase consumer confi dence by promoting food safety, nutrition information and encouraging the dialogue on diet,

lifestyle and health issues.• To establish close and fruitful cooperation among all stakeholders.FFDI is a member of CIAA and one of the founding members of the SPES GEIE (European Economic Interest Grouping known as “Spread European Safety EEIG). In the framework of the European Technological Platform ‘Food for Life’ (ETP), on 20th March 2006 FFDI established Czech Technological Platform ‘Food for Life’ (CTPP) and is a member of the network of the National Technology Platforms ‘Food for Life’ (NFTPs).

FEDERATIONFederation of the Belgian Food Industry - FEVIA

Address: Kunstlaan 43 - 1040 BrusselsGeneral Phone Number: +32 2 550 17 40Website: www.fevia.beContact Person: Mrs. Ariane LOUWAEGE, Scientifi c Mediator European Projects

FEDERATION Potravinȧřskȧ Komora České Republiky - PK ČRFederation of the Food and Drink Industries of the Czech Republic - FFDI

Address: Počernickȧ 96/272 – 108 03 Praha 10 - MalešiceGeneral Phone Number: +420 733 581 302Website: www.foodnet.cz ; www.ctpp.czContact Person: Ms. Šárka ŠTEJARVOVA, Manager

21Student Awards


FEDERATION FEDERATIONDENMARK FRANCE

The National Food Institute, Technical university of Denmark operates within fi ve technical focus areas: Biotechnology, nutrition, food quality, food safety, food technology and environment & health.The work comprises aspects from the entire production and distribution chain from primary production over industrial processing to the preparation in the consumer’s home or industrial kitchens as well as assessment of how foods impact human health – including pollutants and additives in foods.The National Food Institute generates new knowledge through research and monitoring, develops research-based services for public and private enterprises and trains students and researchers within the department’s research focus areas. The National Food Institute has about 400 employees.

ANIA is the association representing the French Food Industry. First industrial sector in France with a turnover of 160, 9 billion euros in 2012, the food industry is considered as a fl agship of our country in the world.The 13,500 food companies (of which more than 97% are SMEs) employ almost 500,000 workers (fi rst industrial employer in France).ANIA represents 22 sub-sectors of the Food industry: processed meat products, dairies, soft drinks, ready to eat meals, snacks, canned foods…Its mission is to promote the competitiveness of the food sector.This is why ANIA’s staff is dealing with all key issues for the food companies: i.e. Food quality and safety, economic issues, sustainability and innovation…The last two items are the reason why ECOTROPHELIA is seen as a real opportunity by French food companies.

FEDERATIONDanish National Food Institute – Technical University of Denmark - DTU Food

Address: Søltofts Plads, building 227 – 2800 Kgs. LyngbyGeneral Phone Number: +45 45 88 33 22Website: www.food.dtu.dkContact Person: Ms. Hanne LØJE, Assistant Professor

FEDERATIONAssociation Nationale des Industries Alimentaires – ANIA

Address: 21 rue Leblanc – 75015 ParisGeneral Phone Number: +33 153 838 600Website: www.ania.net – www.ania-recherche.netContact Person : Ms. Françoise GORGA, Innovation Manager

23Student Awards


FEDERATION FEDERATIONGERMANY GREECE

The Research Association of the German Food Industry (FEI) is a non-profi t, registered association supporting research projects in all fi elds of food science, food technology and nutritional science.Up today the FEI is the sole research association spanning almost all branches and disciplines of the food and drink industry in Germany.The FEI organises the competion TROPHELIA Deutschland since 2010 - fourth time in 2013.The FEI connects economy and science: It coordinates yearly about 100 cooperative research projects, organises scientifi c conferences and publishes different media for experts. 60 enterprises, 55 industrial branch associations and 120 research institutes are organised within the Research Association of the German Food Industry (FEI).The fi nancing is provided by private funding (enterprises and industrial associations) and public funding (Federal Ministry of Economy and Technology).

SEVT is the offi cial body representing the interests of the Hellenic Food and Drink Industries at National, European and International level. Members of the Federation are Branch Associations and individual food companies. The main areas of SEVT activities are related to Food Safety and Quality, Nutrition and Diet, Food Law and Administrative Law, Crisis Management, Communication, European and International Agreements, Industrial Relations and Trade Unions, Agricultural Policy, Environment and Packaging Directives and Research and Innovation. SEVT priorities are: • Improve competitiveness • Strengthen extroversion• Investments in research and promotion of innovation• Food Safety & Quality • Promotion of balanced diets & healthy lifestyle• Consumer information • European co�operation with all stakeholders SEVT strongly believe that the initiatives promoting research and innovation in the food industry must be a priority not only for Greece but for all the European countries and that’s why we consider ECOTROPHELIA as an excellent opportunity for the food industry and Academia as well. That’s why SEVT considers that Ecotrophelia is an excellent opportunity to: Promote new innovative ideas that will contribute to the progress of industry, Encourage and support the new generation in all European countries,Bridge the gap between research/development and market andEnable SMEs specially to exploit the opportunities inherent in environmental concerns.

FEDERATIONForschungskreis der Ernährungsindustrie e.V – FEI

Address: Godesberger Allee 142-148, 53175 BonnGeneral Phone Number: +49 228 30796990Website: www.fei-bonn.deContact Person: Mrs. Daniela KINKEL, PR manager

FEDERATIONFederation of Hellenic Food Industries - SEVT

Address: 21 Agias Sofi as Str. – 154 51 Neo Psychiko, AthensGeneral Phone Number: +302 106 711 177Website: www.sevt.grContact Person: Dr. Fotini SALTA, Techno-Scientifi c Mediator

25Student Awards


FEDERATION FEDERATIONHUNGARY ICELAND

Campden BRI Magyarország Nonprofi t Kft., situated in Budapest, is one of the most important service providers’ food companies in Eastern and Central Europe in the areas of consultancy on European market competitiveness development, training and product development. It is the successor of the Frozen Industry Development and Analytical Institute, so we have decades of R+D experience in the Hungarian food industry. We have direct access to the most recent research results and methods through our parent company (www.campden.co.uk) and we traditionally implement our developments in cooperation with the food industry.

Acting in close cooperation with the industry, academia and national and international research institutes, the Innovation Center Iceland (ICI) focuses on R&D, technology transfer, education, support for entrepreneurs and SMEs and consulting in order to increase innovation, productivity and competitiveness. ICI is a key organization for delivering business and innovation support services and implementing business development initiatives specifi cally designed for the benefi t of SMEs, start-ups, entrepreneurs and innovators, with the overall aim of increasing national competitiveness. ICI operates under the Ministry of Industry, Energy and Tourism and receives revenue from both the public and private sectors. The Center currently employs 80 people, including11 outside of the capital area.

FEDERATIONCampden BRI Magyaroszág Nonprofi t Kft. - CBHU

Address: Haller utca 2, H – 1096 BudapestGeneral Phone Number: + 36 14 331 470Website : www.campden.huContact Person : Ms. Katalin VIOLA, Development Engineer

FEDERATIONInnovation Center Iceland - ICI

Address: Keldnaholti, 112, ReykjavikGeneral Phone Number: +354 5 229 000Website: www.nmi.isContact Person: Mrs. Fanney FRISBAEK, Project Manager

27Student Awards


FEDERATION FEDERATIONITALY NETHERLANDS

FEDERALIMENTARE is the Italian Food & Drink Industry Federation set up in 1982. It is member of Confi ndustria – the General Confederation of Italian Industries and member of Food Drink Europe – the Confederation of the EU member’s food and drink industries. Through its 17 branch Associations it represents each sector of F&D industry:FEDERALIMENTARE’s mission is to pursue the development and competitiveness of the Italian F&D industry, to consolidate the activities of Italian companies on international markets, to promote the image of the sector to support quality and safety of the Italian processed food, to increase the promotion of exports, to develop joint strategies with the agricultural sector in order to improve the competitiveness of the system at European level, to implement EU and WTO agreements, to support correct lifestyles and nutritional policies in and to support research and technological innovation.

TKI Agrid&Food plays an important role in drafting and implementing the innovation agenda of the agrifood sector. TKI outlines the knowledge demand of business, and recommends research themes to the top team. In addition TKI makes proposals on the distribution of funds. Furthermore TKI coordinates European activities and keeps in close touch with the eight other top sectors.

FEDERATIONFederazione italiana dell’Industria alimentare e delle bevandeFederalimentare Servizi S.r.l

Address: Viale Luigi Pasteur 10 – 00144 Rome - ItalyGeneral Phone Number: +39 06 5 903 857Website: www.federalimentare.itContact Person: Mr.Giovanni DELLE DONNE, International Promotion Department

FEDERATIONTKI Agri&Food

Address: Nieuwe Kanaal 9a, 6709 PA Wageningen, - 6700 An WageningenGeneral Phone Number: +317 487 258Website: www.foodnutritiondelta.nlContact Person: Mr. Kees DE GOOIJER, Managing Director

29Student Awards


FEDERATION FEDERATIONROMANIA RUSSIA

ASIAR was established on October 2009 as private juridical person that aims to promote the Romanian food industry and its specialists at national and international level.ASIAR includes academics, food researchers and specialists from the food industry. ASIAR represents the specialists from food industry and related industries as well as the ones from research institutes and universities in their relationship with national and international authorities; has legislatives initiatives; unifi es the professional ideals of its members; defends the interests of its member either individual or group ones; supports food industry as national economical priority; supports technological transfer from research centers to industry; promotes the principles of food safety; educates the Romanian consumer on safety and nutritional issues; defends the intellectual and industrial rights of its members; develops relationships with similar associations.

The Volga region research institute of manufacture and processing of meat-and-milk production (VRIMMP) is working within the extensive program of development and introduction of the scientifi cally based system of animal husbandry and forage production management, improvement of breeding methods and technologies, complex processing of animal husbandry products for the purpose of obtaining environmentally safe food. The institute is one of the few in Russian Academy of Agricultural Sciences’ frame where complex researches at the “from fi eld to consumer” chain are conducted. VRIMMP was awarded gold and silver medals of Russian Agricultural Exhibition “Golden Autumn” numerous times, as well as gold medal of International Specialized Exhibition “Biotech World 2012”, and obtained three grants of Russian Foundation for Basic Research.

FEDERATIONRomanian Association of Food Industry Professionals - ASIAR

Address: Domneasca 111, Corp F - sala F 206 - 800201 GalatiGeneral Phone Number: +40 336 130 181 Website: www.asiar.roContact Person: Mrs. Anca Ioana NICOLAU, Professor

FEDERATIONThe Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production of Russian Academy of Agricultural Sciences - VRIMMP RAAS

Address: Russian Federation, Rokossovskogo st, 6, 400131 VolgogradGeneral Phone Number: +7 8442 39 10 48Website: http://volniti.ucoz.ruContact Person: Mr. Ivan GORLOV, Director

31Student Awards


FEDERATION FEDERATIONSERBIA SLOVENIA

The Serbian Association of Food Technologists (SAFT) is nonprofi t association of food professionals established in 2009 in Belgrade. The SAFT mission is to establish and maintain a strong network and interconnection between research institutions and companies, researchers and professionals in the food sector and to support research and technological innovations. It aims to promote the professional development and educational excellence within the food science and technology. SAFT is an umbrella organization for the Serbian National Technology Platform “Food for Life” and the Serbian Regional Section of the European Hygienic Engineering and Design Group. It provides a framework for co-operation among national, regional and global professional food societies and their members. SAFT has been the organizer or co-organizer of several important international and national food events in Serbia, such as the 4th European Workshop on Food Engineering and Technology (competition for the best European PhD thesis in food engineering and technology) in May 2010 in Belgrade, the 6th Central European Congress on Food (CEFood) in May 2012 in Novi Sad, the 1st National Workshop on Food Engineering and Technology (competition for the best Serbian PhD thesis in food engineering and technology) in February 2013 in Belgrade, and nowadays the fi rst national EcoTrophelia competition (18 July 2013, Belgrade). The Serbian Association of Food Technologists is a collective member of European Federation of Food Science and Technology (EFFoST).

CCIS-CAFE is an independent, voluntary, non-profi t, interest group of legal entities, which carry out lucrative business activities in the agricultural or food sector or related activities on the market. The Chamber functions in a regional independent manner and, in view of the number of its members, it is a recognizable and prominent representative of the agricultural and food sector in Slovenia and abroad. The Chamber has around 300 members. It incorporates, represents and links the agricultural and food industry in respect to public authorities and European branch associations; it forms viewpoints and policies towards the social partners and other domestic and foreign associations, it promotes the development of the sector and knowledge fl ow, ideas and good Slovenian and European practices in the branch. It also provides professional help in form of consulting, information, education and training. CCIS-CAFE is actually a multi-sectorial chamber.

FEDERATIONSerbian Association of Food Technologists - SAFT

Address: Nemanjina 6, 11080 Belgrade - ZemunGeneral Phone Number: +38 1112199711Website: www.upts.org.rsContact Person: Mr. Viktor NEDOVIĆ, President of the Serbian Association of Food Technologists - Coordinator of National Technology Platform Food for Life Serbia

FEDERATIONChamber of Commerce and Industry of SloveniaChamber of Agricultural and Food Enterprises - CCIS – CAFE

Address: Dimičeva 13 - SI 1504 – LjubljanaGeneral Phone Number: +38 615 898 294Website: www.gzs.si/zkzpContact Person: Mrs. Petra MEDVED DJURAŠONOVIČ, Senior Consultant

33Student Awards


FEDERATION FEDERATIONSPAIN SWITZERLAND

The Spanish Food and Drink Industry Federation (FIAB) was created in 1977 to represent –through one organization with a single voice– the Spanish food and drinks industry, the foremost industrial sector of the country. At present, it encompasses 47 associations.Its main activity is informing the sector of developments that might affect their performance and representing their interests before different administrations and decision-making bodies at national, European and international level.FIAB was one of the leading industry associations to join the Spanish Confederation of Employers’ Organizations (CEOE). Also, in order to be able to represent the industry’s interests in the EU sphere, FIAB has maintained a permanent delegation in Brussels since 1983 and has been a full member of EU Confederation of the Food and Drink Industries (FoodDrinkEurope) since 1986.

Swiss Food Research is the Swiss Association for the promotion of Research and Innovation in the food and food related sectors. The network of Swiss academic institutions was established in order to enhance the competitiveness of the Swiss food industry and its suppliers. The food industry is represented by the Federation of the Swiss Food Industries (FIAL) and the “Kompetenznetzwerk Ernährungswissenschaft”, which are both members of the network. We support companies in the formulation of project proposals and impart the highest competencies of research institutes within our network for the most successful execution of the project. We also assist companies in the realization of fi nancial support from national and European funding sources. Swiss Food Research is running the National Technology Platform “Food for Life Switzerland” and ensures that the needs of the Swiss food industry and its related sectors can also be considered in the 7th Research Framework Program of the EU. For this purpose, Swiss Food Research has formulated a “Strategic Research Agenda 2009-2020”.

FEDERATIONFederación Española de Industrias de la Alimentación Y Bebidas - FIAB

Address: Velásquez, 64-3° - 28001 MadridGeneral Phone Number +34 91 411 72 11Website : www.fi ab.esContact Person: Mr. Federico MORAIS, Technology and Innovation Department Manager

FEDERATIONSwiss Food Research

Address: Schwarzenburgstrasse 161 – CH-3097 LiebefeldGeneral Phone Number: +41 276 068 600Website: www.foodresearch.chContact Person: Mr. Jean-Claude VILLETTAZ, Co-Chairman

35Student Awards


FEDERATION FEDERATIONUKRAINE UNITED KINGDOM

The Ukrainian National Technological Platform «Agro-Food» is a voluntary union of more than 200 research organizations, SMEs, NGOs and other stakeholders. It was established in 2012 in order to coordinate, direct and assist efforts of various stakeholders aimed at bringing more innovations to the Ukrainian food sector. The main tasks of the UNTP «Agro-Food» are to facilitate knowledge transfer from research institutions to SMEs and to promote participation of Ukrainian partners in relevant European projects of scientifi c and technological cooperation.

IFSTThe Institute of Food Science & Technology (IFST) is the leading qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. Our members cover all aspects of food from manufacturing, retailing and R&D to academia and enforcement. We are passionate about engaging food professionals, recognising standards, growing skills and infl uencing debate.

Campden BRICampden BRI provides technical, legislative and scientifi c support and research to the food and drinks industry worldwide. We offer a comprehensive «farm to fork» range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Our members and clients benefi t from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

FEDERATIONUkrainian National Technology Platform «Agro-Food» - UNTP

Address: Polyarna St., 20 / 307– 04655 KyivGeneral Phone Number: +38 044 2336341Website: www.agrofoodplatform.comContact Person: Mr.Pavlo BILAK, Academic Secretary of the UNTP

FEDERATIONInstitute of Food Science & Technology - IFST

Address: 5 Cambridge Court, 210 Shepherds Bush Road, London W6 7NJGeneral Phone Number: +44 207 603 6316Website: www.ifst.orgContact Person: Mrs. Jane EMERY, Deputy Chief Executive

FEDERATIONCampden BRI

Address: Station Road, Chipping Campden, Gloucestershire, GL55 6LDGeneral Phone Number: +44 1386 842 000 Website: www.campdenbri.co.ukContact Person: Mr. Bertrand Emond, Head of Membership and Training

37Student Awards


OFFICIAL PARTNER ANUGA

OFFICIAL PARTNER CCI VAUCLUSE

39Student Awards


ANUGA – Host of ECOTROPHELIA EUROPE 20135th to 9th October 2013

With approximately 6,700 suppliers from about 100 countries and ca. 160,000 buyers from 180 countries, the 32nd Anuga (Cologne, 5th to to 9th October 2013) will again be the global hub for the trade in food and beverages. The world’s leading trade fair will fi ll the entire Cologne exhibition centre — a total of 284,000 m² of gross exhibition space in eleven halls, including some with more than one level.“10 specialized trade shows under one roof” — Anuga sets the standard with this trade fair concept. Based on themes and focal points, the ten specialized trade shows give a clear structure to the fair and for the attendees. Thus Anuga presents suppliers from all over the world, ranging from small and midsized companies to market leaders within their respective segment. Anuga is open exclusively to trade visitors from the food trade and the food service sector.Anuga’s supporting programme is interesting and informative at the same time. It will kick off with the Anuga Executive Summit, a get-together for members of the industry and the trade at the highest level. Other events at the fair will include the Frozen Food event, the Meat Essential get-together for the meat segment, the WellFood Congress and the second European Halal Conference. Again Anuga will stage the ECOTROPHELIA European Food Innovation Student Awards, which honour the winners in a Europe-wide contest for students for the creation of new eco-innovative food products.

Avec environ 6.700 fournisseurs venant d’une centaine de pays et (circ.) 160.000 acheteurs de 180 pays, le 32ème Salon Anuga (Cologne, du 5 au 9 Octobre

2013) sera de nouveau la plaque tournante mondiale pour le commerce agroalimentaire. Le salon, qui est le leader mondial, va remplir l’ensemble du centre

des expositions de Cologne - un total de 284.000 m² de surface d’exposition brute dans onze halles, dont certaines avec plus d’un niveau.

«10 salons spécialisés sous un même toit» - l'Anuga met la barre haute avec ce concept d’exposition. Basé sur des thématiques et des points focaux, les dix

salons spécialisés donnent une structure claire à l’exposition ainsi qu’aux participants. Ainsi l'Anuga présente les fournisseurs venus du monde entier, allant

des petites et moyennes entreprises, aux leaders du marché dans leurs secteurs respectifs. L'Anuga est ouvert exclusivement aux visiteurs professionnels

des secteurs des services et du commerce agroalimentaires.

Le programme de l’Anuga est à la fois intéressant et instructif. Il débutera par le sommet « Anuga Executive Summit », un rendez-vous pour les membres de

l’industrie et du commerce au plus haut niveau. D’autres événements à l’exposition comprendront l’événement ‘Aliments Surgelés’, la ‘Viande Essentielle’

rendez-vous pour le secteur de la viande, le congrès ‘Wellfood’ et la deuxième conférence Halal européenne. Encore une fois l'Anuga mettra en scène la

compétition ECOTROPHELIA EUROPE, qui honore les étudiants lauréats pour leur création de nouveaux produits alimentaires éco-innovants.

ECOTROPHELIA, the “Student Food Innovation Awards”, was held for the 14th year in Avignon. Created at the initiative of the CCI Vaucluse, the awards are organized by 13 higher education institutions, 2 professional branches and 8 Competitiveness Clusters and Technical Centers. This year, over 130 students participated to introduce more than 20 new products. Besides the ability to show their expertise and know-how, the trophies are a real opportunity for our young «inventors» because, every year, some of their creations will be mass produced and marketed in retail.Since 2008 ECOTROPHELIA also organises a European edition of the competition in which more countries participate each year: 5 years ago there were 8 countries, in 2011 there were 10 countries, 15 last year and there will be 18 competing countries this year. ECOTROPHELIA has become a reference in Europe, a major event for innovation and competitiveness. This international recognition means that Avignon has become the European Capital of food eco-innovation: an eco-friendly food innovation that respects the consumer, the environment and society in general, pillars of sustainable development. Because we can no longer conceive progress without respecting citizens and the environment, the entrepreneurs of the CCI Vaucluse continue to support the strategy of synergy between education, research and enterprise embodied by ECOTROPHELIA Europe.The success of ECOTROPHELIA Europe is based on a broad partnership and to all those who take part, our warmest thanks!

François MARIANI,President of the Chamber of Commerce and Industry of the Vaucluse

ECOTROPHELIA, les « Trophées étudiants de l’innovation alimentaire », a été organisé pour la 14ème année à Avignon. Créés à l’initiative de la CCI de Vaucluse,

ces trophées sont organisés par 13 établissements d’enseignement supérieur, 2 branches professionnelles, ainsi que 8 organismes et Centres Techniques.

Cette année encore, plus de 130 étudiants se sont mobilisés pour y présenter plus de 20 nouveaux produits. Outre la capacité à montrer leur expertise et leur

savoir-faire, les trophées sont une véritable mise de pied à l’étrier pour nos jeunes « inventeurs » puisque, comme chaque année, certaines de leurs créations

seront produites en série et mises sur le marché dans les circuits de la distribution.

Depuis 2008, ECOTROPHELIA organise aussi une compétition européenne qui rassemble chaque année plus de pays : 8 il y a 5 ans, 10 en 2011, 15 l’an

passé, ils seront 18 cette année à présenter des concurrents. ECOTROPHELIA est devenu une référence en Europe, un rendez-vous majeur de l’innovation et

de la compétitivité des entreprises. Cette reconnaissance internationale fait d’Avignon la Capitale Européenne de l’éco-innovation alimentaire : une innovation

alimentaire respectueuse du consommateur, de l’environnement et de la société en général, piliers du développement durable. Parce qu’on ne peut plus

concevoir de progrès que dans le respect du citoyen et de l’environnement, les chefs d’Entreprise de la CCI de Vaucluse continuent à soutenir la stratégie de

synergie entre formation, recherche et entreprise incarnée par ECOTROPHELIA Europe.

Le succès d’ECOTROPHELIA Europe repose sur un large partenariat dont nous nous félicitons ! Que toutes celles et tous ceux qui y prennent part en soient

remerciés !

OFFICIAL PARTNER REGION PACA

41Student Awards


The Ministry of Agriculture, Food and Forestry supports ECOTROPHELIA Europe and ECOTROPHELIA France, two major student competitions, highlighting, at both French and European levels:• Our excellent training for careers in the food sector,• Our young adults ability for eco-innovation, which participates in developing quality food, accessible to all and environmentally friendly,• The exceptional variety / diversity of food in France.These values echo the objectives of public food policy exposed in the National Food Program (PNA). A real social issue, this interdepartmental programme run by the Ministry of Agriculture aims to facilitate access for all to a good diet by developing in particular a high quality ecofriendly food supply (whilst respecting the environment).So naturally an initiative like ECOTROPHELIA, which also contributes to the competitiveness of the agri-business for future years, has its place in this large collective project, which reminds us that “eating well is everyone’s business.”

Stéphane LE FOLLMinister of Agriculture, Food and Forestry

Le Ministère de l’Agriculture, de l’Agroalimentaire et de la Forêt apporte son soutien à ECOTROPHELIA Europe et ECOTROPHELIA France, deux importants

concours étudiants, mettant en avant, au niveau français et européen :

• l’excellence de nos formations aux métiers de l’alimentation,

• la capacité d’éco-innovation de nos jeunes, qui participe ainsi à développer une alimentation de qualité, accessible à tous et respectueuse de l’environnement,

• la richesse de l’alimentation en France.

Ces valeurs font écho aux objectifs de la politique publique de l’alimentation déclinée dans le Programme National de l’Alimentation (PNA). Véritable enjeu de

société, ce programme interministériel piloté par le ministère chargé de l’agriculture vise à faciliter l’accès à tous à une bonne alimentation en développant

notamment l’offre alimentaire de qualité tout en respectant l’environnement.

Une initiative comme ECOTROPHELIA, qui participe également à la compétitivité des entreprises agroalimentaires pour les années à venir, trouve ainsi

naturellement sa place dans ce grand projet collectif, qui nous rappelle que « bien manger, c’est l’affaire de tous ».

Provence-Alpes-Côte d’Azur is a land of fl avours with rich and varied territories and many products of controlled designation of origin. This quality is an important issue for our region, for its reputation but also for its economic development. The diversity of our gourmet range is undoubtedly one of the strengths of our attraction to tourists. In a word, «eating well» is often synonymous with good health.To combine this expertise with important issues such as higher education, innovation, partnerships, etc… The Provence-Alpes-Cote d’Azur region supports ECOTROPHELIA and its international development through ECOTROPHELIA Europe. In addition to these important issues and their positive effects in terms of employment and economic dynamism, the event has the merit of favouring the creation of food products that meet the criteria of sustainable development. Along with industry sectors, universities and schools, agriculture and business, the Region actively encourages eco-innovation.The involvement of students in science and business higher education working towards new products that meet these requirements is a sign of hope for the development of quality food. This is an issue of the highest order for our local production and the health of our citizens.On the occasion of this fi fth edition, the Region welcomes the expertise of all participants and wishes them the best of luck.

Michel VAUZELLEPresident of Provence-Alpes-Côte d’Azur

Provence-Alpes-Côte d’Azur est une terre de saveurs dotée de terroirs riches et variés et de nombreux produits d’appellations d’origine contrôlée. Cette

qualité est un enjeu important pour notre région, pour sa notoriété mais également pour son développement économique. La diversité de notre palette

gastronomique est sans conteste l’un des atouts de notre attractivité touristique. Enfi n, le «bien-manger» est souvent synonyme de bonne santé.

Pour l’association de ce savoir-faire avec des enjeux aussi importants que l’enseignement supérieur, l’innovation, les partenariats..., la Région Provence-

Alpes-Côte d’Azur soutient ECOTROPHELIA et son développement international à travers ECOTROPHELIA Europe. Outre ces importants enjeux et leurs effets

positifs en termes d’emploi et de dynamisme économique, la manifestation a le mérite de privilégier la création de produits agroalimentaires respectant les

critères du développement durable. Aux côtés des fi lières du secteur, des universités et des écoles, de l’agriculture et des entreprises, la Région encourage

l’éco-innovation.

L’implication des étudiants de formations supérieures scientifi ques et commerciales en faveur de produits nouveaux répondant à ces exigences est un gage

d’espoir pour le développement d’une alimentation de qualité. Il s’agit là d’un enjeu de tout premier ordre pour nos productions locales et la santé de nos

concitoyens.A l’occasion de cette 5ème édition, la Région salue le savoir-faire de l’ensemble des participants et leur souhaite bonne chance.

OFFICIAL PARTNER MINISTERE DE L’AGRICULTURE,

DE L’AGROALIMENTAIRE ET DE LA FORET

OFFICIAL PARTNER DEPARTEMENT DE VAUCLUSE OFFICIAL PARTNER

GRAND AVIGNON

43Student Awards


Created in the Vaucluse region, the ECOTROPHELIA competition has quickly grown to a European level with the constant support of the General Council. It is with great pride that I see today that ECOTROPHELIA meets the challenge of the synergy between academia, research and the entire food chain.The loyalty of our engagement with ECOTROPHELIA can be explained naturally: the General Council of Vaucluse has for many years now made a clear commitment to and given fi nancial support for agriculture, food and wine; the key, emblematic drivers of our department despite their diffi culties.Vaucluse is a land of culture, of fl avours, of food heritage and also a welcoming place of meetings and as such we must be at the heart of the development of the industry of tomorrow, especially by incorporating the now essential elements of sustainable development.Along with local producers and players across the whole industry, with the Fruit and Vegetable European Innovation Cluster (Pole TERRALIA) and the City of Food, we believe that the future of our region lies in research, innovation and the development of know-how.We therefore hope that this great event and its winners will continue to shine a bright light on the talent and ingenuity of young Europeans in the service of food innovation.

Claude HAUTSenator,President of the General Council of Vaucluse

The Urban Community of Grand Avignon pursues a policy of ambitious economic development based on the particular clusters, including the Fruit and Vegetable European Innovation Cluster (Pole TERRALIA), spearheading the agri-food sector in our country.Grand Avignon in fact brings together all the tools of development of this sector: • Large Companies: Naturex, McCormick, Liebig• The competitiveness cluster TERRALIA labelized PRIDES by the PACA Region• The presence of major research centers: INRA, University of Science• The presence of numerous professional bodies in the industry: the IFRIA (Training for careers in food), CRITT (Technical Centre PACA), FRIAA

PACA (Regional Federation of Industries Agri-Food)• Expressions of interest in the national fruit and vegetables sector, in particular the MIFFEL trade fair that takes place in October.All these players come together today as a booming Technological Pole: The Agroparc, located in the town of Avignon.Grand Avignon’s support of ECOTROPHELIA is therefore in direct continuity with this policy and enabling our community to be on the side of innovation and training in the food industry.

Marie-Josée ROIGPresident of the Urban Community of Greater Avignon.

Né sur les terres de Vaucluse, le concours ECOTROPHELIA a su rapidement, et avec le soutien constant du Conseil général, se développer pour atteindre

une échelle européenne. C’est donc avec une certaine fi erté que je vois aujourd’hui ECOTROPHELIA réussir le pari de la synergie entre le monde de

l’enseignement, les chercheurs et l’ensemble de la fi lière agro-alimentaire.

La fi délité de notre engagement aux côtés d’ECOTROPHELIA s’explique naturellement : le Conseil général de Vaucluse a fait le choix depuis de nombreuses

années de s’engager clairement et fi nancièrement pour accompagner les secteurs agricoles, viticoles et agro-alimentaires, des moteurs essentiels et

emblématiques de notre département malgré les diffi cultés.

Le Vaucluse, terre de cultures, de saveurs, de patrimoine agro-alimentaire mais aussi lieu d’accueil et de rencontres, se doit d’être au cœur du développement

de la fi lière de demain, en intégrant en particulier les éléments de développement durable désormais indispensables.

Aux côtés des producteurs locaux, bien sûr, mais aussi de l’ensemble des acteurs de la fi lière, du Pôle TERRALIA ou de la Cité de l’Alimentation, nous sommes

convaincus que l’avenir de notre territoire passe par la recherche, l’innovation et la valorisation des savoir-faire.

Souhaitons donc à cette belle manifestation et à ses lauréats de continuer à porter haut et fort le talent et l’ingéniosité de la jeunesse européenne au service

de l’innovation alimentaire.

TEXTE FRANÇAIS

La Communauté d’Agglomération du Grand Avignon poursuit une politique de développement économique ambitieuse s’appuyant notamment sur les pôles

de compétitivité et notamment le Pôle Européen d’Innovation Fruits et Légumes (Pôle TERRALIA), fer de lance du secteur agro-alimentaire sur notre territoire.

Le Grand Avignon regroupe en effet l’ensemble des outils de développement de cette fi lière :

• Grande Entreprises : Naturex, McCormick, Liebig

• Le Pôle de compétitivité TERRALIA labélisé PRIDES par la Région PACA

• La présence d’importants centres de recherche : INRA, Université des Sciences

• La présence de nombreux organismes professionnels de la fi lière : l’IFRIA (Formation aux métiers de l’agro-alimentaire), CRITT (Centre technique PACA),

la FRIAA PACA (Fédération régionale des Industries agroalimentaire)

• Des manifestations d’intérêt national dans le secteur des fruits et légumes et en particulier le MIFFEL, salon destiné aux professionnels qui se déroule en

octobre.L’ensemble de ces acteurs se regroupe aujourd‘hui sur un Pôle Technologique en pleine expansion : Agroparc, situé sur la commune d’Avignon.

Le soutien du Grand Avignon à ECOTROPHELIA s’inscrit donc dans la continuité directe de cette politique et permet à notre collectivité d’être au côté de

l’innovation et de la formation dans le domaine agroalimentaire.

45Student Awards


OFFICIAL PARTNER NESTLE

Nestlé Science & Research

Nestlé, founded in 1866, is the world’s leading Nutrition, Health and Wellness Company. With headquarters in Vevey, Switzerland, Nestlé employs over 280,000 people, with factories and operations in almost every country of the world.With unrivaled research and development capabilities, Nestlé has a rich heritage in food and nutrition science.Consumer health and wellness was the driving force for Henri Nestlé when he revolutionized infant feeding with Nestlé’s fi rst product, Farine Lactée. This tradition of consumer-centric innovation continues today, through Nestlé’s dynamic network of Research, Development and Technology centers worldwide. Comprised of over 5,000 people, the diverse expertise of the Nestlé Research Network provides the foundation for Nestlé to respond to ever-changing consumer and business needs.At the heart of this Nestlé Research Network lies the Nestlé Research Center (NRC), based in Lausanne, Switzerland, with additional locations worldwide. The world’s largest private food and nutrition research institute, the NRC is home to a staff of 700 people, with over 300 researchers from 50 nationalities, representing a diverse range of scientifi c competencies. The expertise of NRC scientists is complimented by a wide-reaching network of external partners such as universities, private research institutes, hospitals and start-up companies.Nestlé scientists study all aspects of food – from Nutrition & Health and Food Science & Technology, to Pleasure during Consumption and Quality & Safety – to translate science into products that bring meaningful benefi ts to consumers everywhere.Nestlé’s global R&D Network, in addition to its extensive external collaborations, constitutes a robust research potential, second to none among food companies. Together, the scientifi c excellence and technical knowledge of Nestlé Science & Research helps fulfi ll Nestlé’s vision of Good Food, Good Life for all consumers.For more information about Nestlé Science & Research, its mission and ongoing research programs, please visit our website at www.research.nestle.com.

Fondé en 1866, Nestlé est le leader mondial dans le domaine de la nutrition, de la santé et du bien-être. La société, dont le siège est situé à Vevey, en Suisse,

compte plus de 280 000 salariés avec des usines et fi liales dans presque tous les pays du monde.

Grâce à des compétences inégalées en recherche et développement, Nestlé possède un riche héritage scientifi que en matière d’alimentation et de nutrition. La

santé et le bien-être furent les moteurs d’Henri Nestlé lorsqu’il révolutionna l’alimentation des nourrissons avec Farine Lactée, le premier produit Nestlé. Cette

tradition de l’innovation orientée vers le consommateur perdure aujourd’hui encore, grâce à un réseau dynamique de centres de recherche, développement

et technologie s’étendant à travers le monde. Composé de plus de 5 000 personnes, l’éventail de compétences du réseau de recherche de Nestlé lui permet

de répondre aux besoins en constante évolution des consommateurs et des entreprises.

Au cœur de ce réseau se trouve le Centre de Recherche Nestlé (CRN), basé à Lausanne, en Suisse, et possédant divers unités délocalisées dans le monde. Le

CRN, le plus grand institut de recherche nutritionnelle et alimentaire privé au monde, héberge une équipe de 700 personnes, dont plus de 300 chercheurs de

50 nationalités différentes représentant une grande diversité de compétences scientifi ques. L’expertise des scientifi ques du CRN est complétée par un vaste

réseau de partenaires externes, parmi lesquels des universités, des instituts de recherche privés, des hôpitaux et des start-up.

Les scientifi ques de Nestlé étudient tous les aspects de l’alimentation afin que la science se refl ète dans les produits qui apporteront des avantages

indubitables aux consommateurs du monde entier. Cela va de la nutrition et la santé aux sciences et technologies de l’alimentation, en passant par le plaisir

éprouvé lors de la consommation, sans oublier la qualité et la sécurité.

Outre son vaste réseau de collaborations externes, le réseau mondial de recherche et de développement de Nestlé constitue un potentiel de recherche solide,

qu’aucune autre société alimentaire n’est en mesure de concurrencer. L’alliance de l’excellence scientifique et du savoir-faire technique de Nestlé Science

& Research contribue à mettre en pratique la vision “Good Food, Good Life” (Manger bien pour vivre mieux) de Nestlé pour tous les consommateurs. Pour

obtenir plus d’informations sur Nestlé Science & Research, sa mission et ses programmes de recherche en cour, consultez le site web à l’adresse www.

research.nestle.com

ECOTROFOOD

“EcoTroFood aims at improving access to eco-innovation information and knowledge for the “EcoTroFood aims at improving access to eco-innovation information and knowledge for the “EcoTroFood aims at improving access to eco-innovation information and knowledge for the “EcoTroFood aims at improving access to eco-innovation information and knowledge for the food industry, in particular SMEs and service providers”.A major part of the project consists of organizing “ECOTROPHELIA” competitions which are A major part of the project consists of organizing “ECOTROPHELIA” competitions which are A major part of the project consists of organizing “ECOTROPHELIA” competitions which are national student food eco-innovation competitions followed by 3 European competitions, all integrating sustainable development standards.The European ECOTROFOOD platform will enable the development and testing of new innovative practices, support SMEs, and create start-ups. Via public-private partnerships companies will be helped to meet future requirements in terms of environmental standards at the European level. Furthermore it will enable SMEs to benefi t from the possibilities and opportunities created by new environmental concepts and create more effective links between research, entrepreneurship and fi nance. Another aim is to make qualifi ed young people with an interest in sustainable development, available to the food industry.

Contact: [email protected] - www.europe-innova.eu/ecotrofood - www.ecotrophelia.eu

47Student Awards

EUROPEAN FOOD INNOVATION46

ECO-INNOVATION

FOOD PRODUCTS

COMPETITION FOOD INDUSTRY

SME

UNIVERSITIES

BELGIUMClookies

Belgium is the land of fi ne beers. Fewer people know that

Belgium is also the land of potato chips. The Belgians are the

world’s record holders for ‘potato chips eating’. Clookies is an

innovative, sustainable and healthy alternative for the colourless

potato chips served in pubs and restaurants as an appetizer,

often with Belgian beers.

Clookies are based on beer spent grain. A by-product is

given new, valuable opportunities. The marked malt fl avour

is combined with the savory and spicy taste of coriander and

pepper. With Clookies, being world’s record holder doesn’t

become unhealthy. Full of fi bers, low in fat, calories and sodium

you can safely enjoy even more Clookies.

THOMAS MORE KEMPEN

AddressKleinhoefstraat 4 2440 GEELBELGIUM

Website : www.thomasmore.be

Contact PersonMr. Rob VAN DEUN : +32 14 562 310

Team PresentationJurgen CLEIRBAUTTim VAN ROYAnnemie BLOMMEDiederik CROONENBORGHS

PRODUCTS

THE CZECH REPUBLIC

BIO jable�né plátky (organic apple slices)

Minimally processed fruit

Fresh organic apples from Czech producer, which, thanks to its

processing simplify their consumption, thereby increasing the

intake of fruits across the population especially for children.

The product is organoleptically equivalent to fresh fruit, but it

has increased levels of nutritionally valuable substances, i.e.

vitamin C and calcium. Fresh sliced organic apple is treated so

that it retains its original quality throughout its shelf-life. When

producing this product, no chemical preservatives are used and

is therefore very suitable for children, for whom cut apple is

more acceptable than whole apple.

INSTITUTE OFCHEMICAL TECHNOLOGYPRAGUE

Address Technicka 5166 28 PRAGUECZECH REPUBLIC

Website : www.vscht.cz

Contact PersonMr. Ales RAJCHL : +420 220 443 013

Team PresentationFrantišek KOVAŘÍKVáclav POHŮNEK

PRODUCTS

DENMARKcoquo

co•quo ( /kəʊˈkuəʊ/ I cook, jeg kokkererer) is the

meeting between a young German gastronome and

a young French landscape architect. They dedicate

their passion to a delicatessen concept to combine

Slow food and New Nordic Cuisine in Copenhagen.

We believe that everyone can get access to the

pleasure of good food in a convenient way and

be responsible of his terroire and food traditions.

Thanks to a glass jar the customer has access to a

visual appealing meal reheatable in fi ve minutes in

a microwave. Our recipes are cooked by real chefs

without additives and based on local and seasonal

products.On top of a high quality food available anywhere,

anytime we want to involve our customers in a

sustainable and new approach from the farm to the

fork. We apply a pant system to reduce packaging

waste. Further we adapt the trendy concept of food

trucks by distributing our meals on Christiana bikes

which are the symbol of Copenhagen.

For Ecotrophelia Europe we have developed a

full menu which represents Danish Cuisine in a

modern way. The three course menu starts with

“smørrebrød with pickled herring” followed by “cod

in mustard sauce with dill potatoes” and ends with

“chokolademælk”.

COPENHAGEN UNIVERSITYDEPARTMENT OF FOOD SCIENCE

AddressRolighedsvej 30 DK-1958FREDERIKSBERG CDENMARK

Website : www.ifv.life.ku.dk

Contact PersonMr. Michael BOM FRØST : +45 35 33 32 22

Team PresentationAlexandre FRISTOTJulius SCHNEIDER

PRODUCTS

FRANCEIci&Là

How to combine traditional taste and modern convenience? Ici&Là has

the answer with its range of eco-innovative frozen ready meals: 100%

vegetable patties mainly made from green lentils and rice which may

replace a portion of meat in a main course. They are good and healthy

products: green lentils are rich in iron, proteins and fi bers; the cereal-

legume complementation providing all benefi ts of a balanced meal.

Moreover these patties are gluten free, lactose free, made up of simple

ingredients without preservatives or additives. Deep freezing allows

keeping whole gustative and nutritional values.

Our current main product, Le Pavé du Velay, incorporates the whole

nutritional and gustative qualities of the well known PDO green lentils

from Le Puy en Velay. This particular lentil comes from the upland crops

in the Haute-Loire department in the central eastern France.

It’s from this terroir that this lentil acquires its qualities. This concept is

made to be applied to other traditional lentil through the world.

Our products are environmental friendly. Beyond eco-friendly packaging

and process, green lentil farming is benefi cial for crops as a natural

fertilizer and requires no irrigation at all. Moreover it is good additional

income for farmers and favorable for local economies.

Heat up in six minutes in a pan, you can easily savor it. If you are

sensitive to environmental issues, to sustain a local culture while eating

a good and healthy product, Le Pavé du Velay is for you.

ISARA LYON

Address23 rue Jean Baldassini69364 LYON CEDEX 07FRANCE

Website : www.isara.fr

Contact PersonMr. Pascal BOULON : +33 427 858 524

Team PresentationBenoît PLISSONAngélique RUSCHJordan COLLIONFloriane DUBINIMarianne BORDESKenza BENNISMélanie CABOUXAnaïs FLASSAYEREmmanuel BREHIER

PRODUCTS

GERMANYBBQuchen

BBQuchen is a precooked, cake-like product with a fruity

sauce, which is heated by the warm blaze of a barbecue

before serving. It is offered in innovative and functional

packaging, which can double as an underlay for the grill.

After being grilled BBQuchen has a crispy, golden-brown

crust and a moist middle. The interplay of the sweet, warm

BBQuchen and the slightly sour, cold sauces cause a

pleasant, harmonic taste experience.

Due to its shape it is associated with barbecue and easy

to handle with barbecue-tools. The dough consists of nuts,

eggs, sugar and grated fruits or vegetables. Therefore it

is suitable for vegetarians, and is also free of lactose and

gluten. Through variation of the ingredients many fl avours

can be created for suiting the different seasons. Already

developed types of BBQuchen are courgette-coconut

(with pineapple-mint sauce) and poppy seed-mango

(with raspberry-lime sauce) for a summer barbecue, and

a wintery hazelnut-apple-cinnamon (with ginger-orange

sauce) for Christmas markets.

UNIVERSITÄT HOHENHEIM, INSTITUT FÜR LEBENSMITTELWISSENSCHAFT UND BIO-TECHNOLOGIE

Address Garbenstr. 2170599 STUTTGARTGERMANY

Website : www.uni-hohenheim.de/institution/insti-tut-fuer-lebensmittelwissenschaft-und-biotechnologie1

Contact PersonMr. Joerg HINRICHS : +49 711 459-23961

Team PresentationGeorg LENZFelix WALZ

PRODUCTS

GREECEeviva

eviva is an innovative Ready-To-Cook product that combines a

highly nutritious white fi sh, gilthead sea bream, with the special

aroma of the famous Greek spirits, Ouzo and Tsipouro. The product

name “eviva” is a pun that may guide the consumer to decrypt its

three major properties:

• “e” stresses the ecological aspect: The direct application of Ouzo

and Tsipouro on the surface of the fi sh fi llets may downgrade their

sensory characteristics. Therefore, edible fi lms made from whey

protein (by-product of dairy plants) were used as carriers of the

spirits in order to transfer indirectly and gradually their aroma to the

product, highlighting, in parallel, its ecological character.

• “viva” reveals its nutritional properties: The high amounts of

animal origin proteins and omega 3 unsaturated fats of gilthead

sea bream ranks the product at the top layers of the Mediterranean

diet pyramid. • “eviva” marks its traditional character: “eviva” in Greek means

“cheers”, stressing by this way on the label the presence of

traditional Greek alcoholic spirits to the product. Moreover, Ouzo

and Tsipouro may also act as natural preservatives, thus prolonging

the shelf-life of the fi sh fi llets.

Overall, “eviva” constitutes a product that can be aligned with the

modern consumer’s culture by fulfi lling their demands for easily

prepared meals without chemical preservatives, highly nutritious

and of elevated ecological impact.

AGRICULTURAL UNIVERSITY OF ATHENS

Address Iera odos 75118 55 ATHENSGREECE

Website : www.aua.gr

Contact PersonMr. Panagiotis SKANDAMIS : +30 210 529 4684

Team PresentationStavros MANIOSEvanthia MANTHOUI� geneia MAKARITIEvangelia ZILELIDOUSo� a POIMENIDOU

PRODUCTS

HUNGARY

Our work is focusing on the commercialization of a novel kind

of health-promoting milling fraction in the form of a ready to use

baking mixture. Antecedent of our project was a funded research

program where a new technology was developed for production

of a novel kind of wheat milling product from industrial wheat bran

fraction. This special product contains higher amount of dietary

fi ber and other natural health promoting components than the

traditional fl our types have and a lower concentration of digestible

carbohydrate than whole meals. Further advantage of this product

is an economic one. Our goal was to develop marketable products

from this novel type of wheat milling fraction that closely matches

to the new trends in healthy lifestyle. Ready to use fl our mixtures

are already available on the market though the variety and the

quantity of health promoting mixtures are limited and due to their

price they are not available for the broader audience. Four types

of baking mixtures were developed to meet diverse customer

expectations. In order to commercialize these products we have

planned the production technology considering food safety and

quality requirements and environmental aspects. A business plan

including the sales, marketing and fi nancial plans was conducted to

lay out commercialization opportunities in Hungary as a fi rst step.

If market acceptance is appropriate and if the new technology is

available then we could achieve an international expansion.

BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS

Address Müegyetem rkp. 3-9.1111 BUDAPEST

Website : www.bme.hu

Contact PersonMr. Sándor TÖMÖSKÖZI : +36 (1) 463 – 1255

Team PresentationTünde Éva GAIZERJudit NAGYRenáta NÉMETHDóra MOLNÁR

GabonARTPRODUCTS

ICELAND

Hai Shen instant soup offers a delicious and innovative soup mix

giving the health benefi ts of sea cucumbers in an easy to serve

meal. The soup’s delicious taste and aroma – fl avourful with a hint

of the sea, ginger and chili – is inspired by a traditional Chinese

recipe. Sea cucumbers, long highly valued in Asia and the Middle

East for their health-giving properties and thought to be benefi cial

for a number of ailments, including the pain of arthritis, wound

healing and immune function, give the soup great nutritional value.

As they say in China: “A sea cucumber a day keeps the doctor

away.”With Hai Shen instant soup, you can treat yourself to a healthy

and easy meal any time of day. Preparing sea cucumber in the

traditional way can take days, but with Hai Shen instant soup it only

takes a few minutes - just place in a cup, add hot water and serve.

The soup’s packaging suggests gift-giving, the purity of Icelandic

sea food and the traditional health-giving properties of sea

cucumbers. The gift packaging is also a reference to the fact that

sea cucumbers are a common gift in China, representing health

and good relations. Inside the stylish package are three bags of

the instant mix.Hai Shen instant soup is created in an eco-friendly way, using

sea cucumbers, a currently under-exploited resource in Iceland,

packaged in recyclable bags.

UNIVERSITY OF ICELAND

Address Eiriksgata 29105 REYKJAVIK ICELAND

Website : www.english.hi.is/school_of_health_sciences/faculty_of_food_science_and_nutrition

Contact PersonMr. Gudjon THORKELSSON : +35 45 43 84 08

Team PresentationBerglind Ósk ALFREÐSDÓTTIRHelga FRANKLINSDÓTTIRSigríður Hulda SIGURÐARDÓTTIR

Hai ShenPRODUCTS

ITALY

SOcrock is a new and sustainable product made from white

sorghum, an old and less demanding cereal with great potential.

With an essential and natural recipe, SOcrock is a bi-taste snack

(half chocolate, half cereal) crunchy, light, and rich in fi ber, which

gratifi es without swelling. It is a handy and fast hunger-cruncher to

keep always in your bag. With an attractive design, it can be eaten

at any time and everywhere. Simple, but not obvious, SOcrock

marks a return to origins with a twist. With only 88 Kcal per bar, it

satisfi es your craving without guilt. But SOcrock is not only taste

and pleasure. Naturalness and innovation make it an eco-friendly

snack: with nutritional properties similar to corn, sorghum has

lower water requirements and greater adaptability. In SOcrock,

white sorghum is used in various forms: as blown grains, as

syrup and as fi ber. SOcrock’s nutritional added value is provided

by ingredients obtained from what the food industry considers as

byproducts (fi ber and grape seeds). The supply of raw materials

and the fi nished product are manufactured and made achievable

within a few kilometers. The primary packaging is fully recyclable,

while the secondary has been replaced by a multipack where more

bars are joined by adhesive side. The impact on the ecosystem has

resulted in an environmental label, applied to develop customers’

awareness, encouraging behavioral change in favor of environment:

SOcrock always falls in the best categories of sustainability.

UNIVERSITA CATTOLICA DEL SACRO CUORE - FACOLTÀ DI AGRARIA

AddressVia Emilia Parmense, 8429122 PIACENZAITALY

Website : www.unicatt.it

Contact Person Ms. Roberta DORDONI : +39 0523 599230

Team PresentationSara DE CESAREMichela DIONITommaso MASTROFILIPPODavide QUADRELLIRebecca RIZZI

SOcrockPRODUCTS

THE NETHERLANDS

Choco-Quino is a chocolate quinoa beverage high in protein

that is produced from only natural and fairtrade ingredients.

The primary ingredients in the drink are water and quinoa.

Quinoa is 100% organic and is being utilised from the protein

waste of a company in Sweden, which uses the starch of the

quinoa grain to produce all natural skin moisturising creams.

The rest of the ingredients are sugar, UTZ-certifi ed cocoa

powder, salt and vanilla extract. The beverage is low in fat

as well as lactose and gluten free and contains all of the

essential amino acids required. The product is UHT (ultra-

high temperature) sterilised and packaged in shelf-stable

Tetra Pak packages. This way of processing reduces the

amount of spoiled product since it substantially increases

the shelf-life, eliminates the need for refrigerated transport

and storage, and makes it safe and convenient. Choco-

Quino can be enjoyed by all ages, especially by children

and lactose-intolerant individuals, as well as vegans who

are looking for a healthy and delicious dairy alternative. Our

product can provide consumers with an enhanced nutritional

benefi t since it offers a high proportion of the daily protein

requirement with a low amount of fat and calories.

WAGENINGEN UNIVERSITY

AddressDroevendaalsesteeg 46708 PBWAGENINGENTHE NETHERLANDS

Website : www.wageningenuniversity.nl/en

Contact PersonMr. Ralf HARTEMINK : +31-317-483558

Team PresentationRandi PHINNEY Joanne Mijung KIMNicolas TSISIOS

Choco-QuinoPRODUCTS

ROMANIA

Over the last years people have turned to the origins, to the product’s taste

and fl avor which combines tradition with innovation, less industrialized and

healthy products for the human body and the environment. Our vision is

building the future in which all people will eat healthfully and make them

aware of the impact of their actions on the environment.

This small company adopted the pivot strategy with very high profi le

specialists concentrating on premium range customers with the main focus

on distribution in a limited territory (Moldova and South of the country). The

differentiating strategy is based on the innovative product itself, which is

functional both from the taste and health point of view. The differentiator

rests in the added plants: dandelion and chia seeds which give the product

a spectacular and unforgettable taste.

Our values: take care of people, environment protection, accountability,

responsibility, tradition.

To obtain hard cheese rolls with dandelion and chia seeds only organic

materials have been used: cow milk, dandelion, saffron, salt, clot and chia

seeds.The use of dandelion and chia seeds for this product results in its increased

nutritional value, improved aesthetics, and benefi cial surplus of the

biological active substances.

Hard cheese rolls with dandelion and chia seeds stand out from other

products by its sensorial and nutritional properties, shape and appearance.

UNIVERSITATEA STEFAN CEL MARE

Address Str. Universitatii nr.13720229 SUCEAVA ROMANIA

Website : www.fi a.usv.ro

Contact PersonMrs. Sonia AMARIEI : +40 230 216516

Team PresentationSergiu PADURETRaluca Olimpia ZIMBRU

Hard Cheese Rolls with dandelion and chia seedsPRODUCTS

RUSSIA

Blancmange - “Sweet Cloud”

The structured dairy and vegetable

dessertThe blancmange belongs to dairy

desserts − a souffl é. The product has

a smooth, airy consistency, without

foreign additions, and a milky color.

The sweetness is due to the presence

of stevia extract. Milk-based products

are low-fat cottage cheese - a source of

complete protein and milk stevia extract.

Partially hydrolyzed animal protein

collagen is used as the gelling agent

gelatin. Air consistency is obtained

by homogenization and subsequent

whipping milk and curd mixture stevia

extract with previously dissolved gelatin.

An edible casing of the dessert is the

small basket, baked from short crust or

puff pastry, in which there is also stevia

extract on whey. The dessert is packed

into cardboard boxes.

Pickled phyto cheese - “Stevita”

Natural abomasa cheese

Fresh herbal brine cheese «Stevita»

is developed from normalized cow

milk with added milk extract of stevia.

The technological process is the same

technology as sheep’s cheese. The

product represents portions of cheese

slices weighing 50g in jelly. Features are

the mix structure and the way of storage

in special whey brine which on cooling

becomes a jelly. The marked features

give the cheese a specifi c sweet taste,

as well as packing in the brine in the

form of jelly has an original appearance

and contribute to a longer shelf life of the

fi nished product. It is convenient for the

consumer and promotes preservation

of nutrients in the cheese.

FEDERAL STATE BUDGETARY EDUCATIONAL INSTITUTIONOF HIGHER PROFESSIONAL EDUCATION

“STAVROPOL STATEAGRARIAN UNIVERSITY”

AddressZootechnical lane, house 12355017 STAVROPOLRUSSIA

Website : www.stgau.ru

Contact PersonMr. Vladimir TRUKHACHEV : +7(8652)35-22-82

Team PresentationRuslan OMAROVAnna PUTRINAGalina FONAREVA

Blancmange - “Sweet Cloud” - Pickled phyto cheese - “Stevita”PRODUCTS

SERBIA

I want a natural, refreshing, entertaining/

amusing drink, neither beer nor wine…

With a touch of luxury, unique! I know

what I want! “Sparkberry” – naturally

carbonated raspberry wine with 4 %

of alcohol. Completely different from

anything you can imagine.

We invited yeasts to the party, among

alginate beads, where only raspberries

are served. They gave us alcohol and

carbon dioxide to shake the party. They

liked it and will come back. In one word:

encapsulation - enabling more economic

production, full utilization of raw

materials, better product quality, reducing

the contamination risk, eliminating the

need for fi ltration, improving yield, saving

energy, raw materials, time and money -

simply integrating all aspects of modern

industry. I want Sparkberry because I am special,

I like nature, I want to party, I am

environmentally friendly, because I am

responsible! An entirely natural drink refreshed by

bubbles with only 4 % of alcohol. Drink it

now, either with your friends or at home

while enjoying with your family…

“Sparkberry” – Your new reality!

UNIVERSITY OF BELGRADE

AddressStudentski trg 111000 BELGRADESERBIA

Website : www.bg.ac.rs

FACULTY OF AGRICULTURE

AddressNemanjina 611080 BELGRADE - ZEMUNSERBIA

Website : www.agrif.bg.ac.rs

Contact PersonMrs. Ivanka POPOVI : +381 11 2704402

Team PresentationRadovan DJORDJEVIĆJovana VUNDUKSteva LEVIĆ

“Sparkberry”PRODUCTS

SLOVENIA

It is time for us to start appreciating the plants that we did not use to

see on our plates much in the past. Moreover, besides being organic

it is also grown in Slovenia!

The product as a whole has been named ‘The Module of Menus

Introducing Nettle’ (to school institutions and residential homes for

the elderly). We have also come up with the project idea to start

specialized restaurants.

The products include nettle syrup, nettle spinach, nettle soup, and

fruit salad with nettles. The categories therefore are: beverage,

soup, side dish, and dessert (the body’s daily meal, the main course

is optional). We are also thinking about creating some new recipes.

Our module covers the cultivation of nettle recipes and dishes from

nettles.We are eco-friendly; we promote organic food, and we work with

nature. The positive environment effect is reduction of occurrence of

pests and farmland weeds.

Our project provides improved health status of young / older people, it

implies reduced health care costs, shorter wait times for patients with

serious conditions, shifts in agriculture practices, i.e. the cultivation

of abandoned land, the possibility of rotation, employment not just

the in the season for picking nettle, but also in processing nettle in

plants (to avoid seasonal and / or the kitchen part-time jobs where

food is prepared for the target costumer groups).

FACULTY OF ECONOMICS AND BUSINESS

AddressRazlagova 1402000 MARIBORSLOVENIA

Website : www.epf.uni-mb.si/eng

Contact Person Mrs. Simona ŠAROTAR ŽIŽEK : +386 2 22 90 000

Team PresentationKaja CIGAN Hieronim BELAK

The Module of Menus Introducing NettlePRODUCTS

SPAIN

peelcuits is a baked snack made from tomato peel.

Tomatoes are one of the most important vegetables in terms

of consumption and job creation. The processing of fruits

and vegetables generates large quantities of solid and liquid

waste. The partial or total recovery of this waste creates

social, economic and environmental advantages. One waste

generated by the processing of tomatoes is the peel, which

represents approximately 1.5% by weight.

In order to recover the waste generated by the processing of

tomatoes and to create a sustainable product, both ecological

and with a low carbon footprint, peelcuits was created.

The company is situated in Badajoz, the province in Spain

with the highest tomato production. Conveniently located

next to Agraz, a large canned tomato producer, the company

will have access to ecological tomato peel for the production

of peelcuits. Thus, the supply chain is kept as short as

possible.peelcuits was formulated to combine the food trends for the

next years: natural products, without additives, healthy, low

in calories, salt and fats, with inherent nutritious properties

and suitable for vegetarians, people with allergies or

intolerances. To complement these trends, the packaging

has also been designed with recyclable materials to create a

fully sustainable product.

peelcuits is innovative, different from any other snack

currently available on the market, healthy, sustainable,

natural, as well as tasty.

UNIVERSIDAD DE BARCELONA

AddressAvinguda de Joan XXIII, s/n08028 BARCELONASPAIN

Website : www.ub.edu

Contact PersonMr. Joan Pere BOSCH : +34 934 034 842

Team PresentationSandra FERNÁNDEZ GARCÍA Gabriel PÉREZ SANZ

peelcuitsPRODUCTS

SWITZERLAND

TheDélicatesse is a new concept of premium fast food for

urban nomads, namely those on the go with little time to

eat, and for people whose healthy lifestyle and sustainable

consumption are important aspects in their daily life.

Produced using regional products, respecting local and

seasonal recipes, TheDélicatesse are presented in the form

of small gourmet bites.

The concept is offered in fi ve categories: vegetables, proteins,

starches, vegetarians and desserts. Twenty of selected bites

TheDélicatesse represent a meal of about 3’345 kJoules (800

kcal), corresponding to the energy intake of a balanced meal.

Hot or cold, crunchy or chewy, each bite will allow the

consumer to explore a new gustative world and discover

delicate fl avours. TheDélicatesse are produced near the

points of sales through regional production centres in order

to respect the supply of local ingredients, ensure freshness

and limit unnecessary transportation.

Thanks to its practical packaging (recyclable or reusable),

the customer has the option to choose from a choice of

one to twenty bites, according to his wishes, enabling him

to customize his meal. TheDélicatesse are commercialized

through two sales channels: fi xed Délicatesse-shops in

highly frequented locations and mobile food-trucks closed to

the consumers’ work places.

HES-SO VALAIS – LIFE TECHNOLOGIESAddress Route du Rawyl 471950 SIONSWITZERLANDWebsite : www.hevs.chContact PersonMrs. Laurence NICOLAY : +41 27 606 86 54

HEIG-VD, HAUTE ECOLE D’INGÉNIEUR ET DE GESTION DU CANTON DE VAUDAddressRoute de Cheseaux 1CH-1401 YVERDON-LES-BAINSSWITZERLANDWebsite : www.heig-vd.chContact PersonMrs. Nathalie NYFFELER : +41 24 557 63 30

ECAL/ECOLE CANTONALE D’ART DE LAUSANNE, RENENS VDAddress5, avenue du Temple - Case postale 555CH-1001 LAUSANNESWITZERLANDWebsite : www.ecal.chContact PersonMr. Luc BERGERON : +41 (0)21 316 99 33

Team PresentationNoémie CORTHAYLaura MONNEYMarie-Ange PITTETMaxim WUERSCHRaphaël CHAPPUIS

TheDélicatessePRODUCTS

UKRAINE

The dessert belongs to the category of sweet foods

(desserts) ready for consumption. Panna Cotta is a classical

Italian dessert with an exquisite delicate cream fl avour

combined with a fruit sauce. The dessert combines Italian

traditions and tastes with modern technologies making it

possible to transfer the product from the restaurant meal

category to an industrial product within reach of a wide

segment of consumers in the retail network.

The dessert consists of a delicate cream base and a

sauce, which are placed layer wise in a translucent plastic

package. The dessert is sealed with foil and wrapped in a

striking packaging material allowing the consumer to see

the product being bought.

KHARKIV STATE UNIVERSITY OF FOOD TECHNOLOGY AND TRADE

AddressKlochkovska st., 33361051KHARKIVUKRAINE

Website : www.hduht.edu.ua

Contact Person Mrs.Olga GRYNCHENKO : +380 572 494 520

Team PresentationOksana MOROZRaisa PLOTNIKOVAOlga MOSTEPANIUK

Panna cotta cream dessert with fruit juice ball saucePRODUCTS

UNITED KINGDOM

Hearty Meal is a new and unique product that will

appeal to consumers wanting to try new and exciting

food products, who are also value conscious. Hearty

Meal is, low in fat and salt and contains essential

vitamins and minerals as well as fi bre. Offal is an

excellent source of many nutrients including, protein

and iron. Accompanied with wholesome vegetables

this meal offers a healthy alternative to some ready

meal options. The popularity of ready meals in the UK

is increasing, especially amongst young single adults

living alone. Hearty Meal fi lls a gap in the market for

an offal product but as it is a ready meal option it also

removes the preparation involved with raw ingredients.

Celebrity chefs such as Gordon Ramsey are currently

promoting and supporting offal on the menu of smart

restaurants in an attempt to bring back often overlooked

cheaper cuts of meat. Due to celebrity chefs promoting

offal, consumers are more willing to return to more

traditional style British products. British food is still a

UK favourite choice and Hearty Meal certainly delivers

on taste by offering a slightly quirky twist to a traditional

British ingredient which is sure to fi ll you up.

HARPER ADAMS UNIVERSITY

AddressDepartment of Food Science & Agri-food Supply Chain ManagementNewportTF10 8NB SHROPSHIREENGLAND

Website : www.harper-adams.ac.uk

Contact Person Mrs. Anne TAYLOR : +44 (0) 1952 820280

Team PresentationGeorgia TOWNENDMichael RUDGENatalie SAXTONCharlotte REYNOLDSBethany WAKELINGCeri JONESEmma GARLICKKathryn MILLSRebecca LUND

Hearty Meal PRODUCTS

ECOTROPHELIA EUROPE Organizing Committee

European Technology Platform “Food For Life”

ANIA – National Association of Food Industries - France

CCI VAUCLUSE – Chamber of Commerce and Industry of Vaucluse, Avignon - France

Contact:Mr. Dominique LADEVEZE

Coordinator of the EcoTroFood project

CCI VAUCLUSE - CITÉ DE L’ALIMENTATION

BP 11548 - 84916 AVIGNON CEDEX 9 – FRANCE

Phone:+33 (0)4 865 592 11

Email : [email protected]

www.ecotrophelia.eu

Exhibition stand of ECOTROPHELIA EUROPE

ANUGA Trade Fair: Passage 2/4, Booth E-010

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