Food innovation prize won by UK graduates

By James Ridler contact

- Last updated on GMT

The two man team from Nottingham Trent University scooped third place at Ecotrophelia. Left to right:  Philippe Goetzmann, Ryan Clifford, Dominic Urban and Alain Huertas
The two man team from Nottingham Trent University scooped third place at Ecotrophelia. Left to right: Philippe Goetzmann, Ryan Clifford, Dominic Urban and Alain Huertas
A team of two UK food science graduates have won the bronze prize at the European final of food innovation competition Ecotrophelia at the food exhibition Sial in Paris.

The team from Nottingham Trent University scooped the third place prize – and a cheque for €2,000 (£1,781) – for its low-fat, non-dairy ice cream called Från Början, made with algal protein.

Från Början creators Ryan Clifford and Dominic Urban – who both graduated this year with a BSc in food science and technology – won gold in June at the UK finals of Ecotrophelia UK.

The UK event was organised by Campden BRI in conjunction with the Institute of Food Science & Technology.

The UK leg of the event was sponsored by many key players in the UK food and drink industry, including: Warbutons, Marks & Spencer, Coca-Cola, Mondelēz, Tesco and Sainsbury.

They competed against 15 teams from across Europe at Sial, pitching their ideas to a panel of 20 judges, chaired by Ariane Andres, head of academic alliances at the Nestlé Research Centre.

‘Success at the European finals’

Head of training at Campden BRI Bertrand Emond said: “We are thrilled for Ryan and Dominic. We brought the Ecotrophelia competition to the UK just three years ago and are delighted that a UK team has already had success at the European finals.

“A record 19 teams from across the UK entered ​[Ecotrophelia UK] this year and the standard was exceptionally high, which is reflected in the bronze win at the European finals.”

The French team from France’s National School of Agronomy and Food Industries won the gold prize for its culinary aid CarréLéon.

The silver prize was won by the team from the Université Libre de Bruxelles in Belgium for its ice cream cone called Specornoos, made from waste bread.

Special innovation

The Karlsruhe Institute of Technology of Germany won The Special Innovation award for its Eatapple edible fruit drinking straw.

Clifford and Urban are pictured receiving their cheque from Philippe Goetzmann, director of external relations for Auchan Supermarket Group (far left) and Alain Huertas, scientific director of sauce and edible oil firm Lesieur (far right).

For more information on the UK team, as well as the finalists in the UK leg of Ecotrophelia, you can check out our photogallery of the event.

Meanwhile, anticipation is growing as time draws closer to Food Manufacture’s own event – the Food Manufacture Excellence Awards.

Be among the first to find out who will be winning an Oscar on Wednesday November 2 at London Hilton on Park Lane by booking your place now.

 

Ecotrophelia – who won what

  • Gold: National School of Agronomy and Food Industries – culinary aid CarréLéon.
  • Silver: Université Libre de Bruxelles – ice cream cone Specornoos, made from waste bread
  • Bronze: Nottingham Trent University – low-fat, non-dairy, algal protein ice cream, Från Början

Related topics: NPD, Healthy foods, Dairy, Proteins, non-dairy

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