Supreme Sweets secures silver at Ecotrophelia

By James Ridler contact

- Last updated on GMT

A team from London Metropolitan University secured the silver prize at this year’s UK finals of food innovation competition Ecotrophelia, run by Campden BRI and the Institute of Food Science and Technology.

The team took second place and £1,000 for their luxury vegan dark chocolate and marshmallow product FabaMallow in this year’s competition.

In this exclusive video interview, filmed at Campden BRI’s open day last week, food science MSc student and Supreme Sweets member Dimple Divecha said the entry process provided key insights into the production of new food and drink products.

‘Insightful feedback’

“It was a really interesting process,” ​she said. “Putting together a technical dossier was an incredible process, going through each step and then presenting to and getting really insightful feedback from the Dragons was amazing. They actually brought up some areas that were really key to look into.”

Divecha and the Supreme Sweets team hoped to use their experience at Ecotrophelia to help develop FabaMallow further.

“Ideally we will look to keep developing our product to try to get it to market. We have a few bits to do, including getting together a business plan, a better marketing strategy and try to get selling,” ​added Divecha.

Meanwhile, RICH Pickings and their innovative BBQ snack product Pom Puffs took home the gold prize in this year’s UK leg of Ecotrophelia. Click here​ to watch our exclusive video interview with team captain Lisa Williamson.

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