Ecotrophelia competition dominated by meat-free

The UK heat of the Europe-wide competition is organised by UK food and drink research organisation Campden BRI, in conjunction with the Institute of Food Science & Technology (IFST).

Teams at this year’s finals include the University of West London, Cardiff Metropolitan University, the University of Reading, the University of Nottingham and London Metropolitan University. See the box below for details on the products each team is entering.

Panel of dragons​

Finalists will present their products to a panel of dragons – senior food experts from across the industry, including Coca-Cola, Mondelēz, Warburtons and Food Manufacture –​ on 5 June, with the winner announced on 6 June at Campden BRI day.

The five teams of students will be vying for a place in the European final at Sial Paris on 21–22 October, where they will compete against 19 other teams from across Europe for a slice of the £3,500 prize fund.

Bertrand Emond, head of membership and training at Campden BRI, said: “It’s fantastic to see so many young people engage with this competition and put forward such innovative products.​

‘High hopes for the teams’​

“Last year’s winning team went on to win silver prize in the European final with their vegan sushi made from cauliflower rice and fresh vegetables, building on the bronze prize the previous year, so we have high hopes for the teams again this year.”​

Now in its sixth year, Ecotrophelia challenges teams of UK students to develop innovative, eco-friendly food and drink products.

Last year’s winners from the University of Reading claimed the silver prize​​ at the Ecotrophelia European Finals in 2017 with their Yasai Caulirice Sushi.

Speaking in November, Yasai team member Natasha Patel said: “After winning the UK competition, our team worked with mentors from the IFST, Marks & Spencer, Coca-Cola and Campden BRI to make Yasai Caulirice as strong as it could be and we’re grateful for their amazing advice.”​