The 2015 Ecotrophelia UK competition – organised by the Institute of Food Science & Technology (IFST) and Campden BRI – encourages the development of eco-friendly food and drink.
The winning team of students wowed the judges with its creation Medeina Bites: cocoa, coconut, raisin and seed nibbles, rolled in freeze-dried fruit and desiccated coconut. Taking the gold prize, the team will be invited to become IFST Young Ambassadors and will receive a one-year IFST membership and a number of Elsevier food science publications.
The team was made up of students from University of Sheffield, Swansea University, University of Leeds, Liverpool John Moores University and the University of Reading, who are currently undertaking a placement year at PepsiCo.
Placement year at PepsiCo
The competition challenges students interested in a career in the food industry to design an eco-friendly, innovative food or beverage product with commercial potential. This year, a record 11 UK universities were represented in the final. See the full list of finalists in the box below.
The Trinity team from Leeds Trinity University was awarded the silver prize and £1,000 for its Cauliflower style rice, 100% cauliflower, shredded and packed into a recycled pot.
The bronze prize and £500 was awarded to the Duffleatiers team from University of Nottingham for Duffles, an eco-friendly, healthy alternative to chocolate truffles which can be eaten either cold and warm.
Medeina cocoa, coconut, raisin and seed bites, rolled in freeze-dried fruit and desiccated coconut
PepsiCo placement students team
Director of Warburtons, Brett Warburton
The students received their awards during a presentation at Campden BRI’s annual open day for the food and drink industry at its headquarters in Chipping Campden, Gloucestershire yesterday (Wednesday June 3). The awards were introduced by the competition’s chief judge and executive director of Warburtons, Brett Warburton, and presented by Sue Bell, head of food technology at Marks & Spencer.
Last year’s UK winner was a team from Harper Adams University, with its oat and blueberry cereal bar containing minis bursting raspberry spheres topped with a dark chocolate drizze.
The 2015 winning team will go on to compete against the gold-winning national teams from across Europe for the chance to win up to €8,000 in the Ecotrophelia Europe competition. The winner will be announced at the Universal Expo in Milan in October.
Students who are interested in entering a team for next year’s Ecotrophelia competition can register their interest with Jane Emery at W.Rzrel@vsfg.bet.
Meanwhile, the Food Manufacture Group is searching for a worthy recipient for Young Talent of the Year award, as part of the Food Manufacture Excellence Awards (FMEAs). Launched last year, the award celebrates the sector’s new entrants at apprentice, technician and graduate levels to encourage more young people to take up careers in food and drink. More information is available here.
The 2015 finalists
Cardiff Metropolitan University – Kays, a paprika flavour savoury baked snack made with banana peel and wholemeal flour, high in fibre and potassium
University of Nottingham – Duffles, an eco-friendly, healthy alternative to chocolate truffles, which can be consumed both cold and warm
University of Nottingham – Cauliflower-style rice, comprising 100% cauliflower, shredded and packed into a recycled pot
PepsiCo placement students – Medeina cocoa, coconut, raisin and seed bites, rolled in freeze-dried fruit and desiccated coconut
Leeds Trinity University – Seafood linguine, a high-protein ready meal using cricket flour and sustainable fish