High protein smoothies make Ecotrophelia finalist list

By James Ridler contact

- Last updated on GMT

Related tags: Npd, Drinks, Ingredients & nutrition, Packaging & labelling

High protein smoothies packed with berries in eco-friendly packaging derived from edamame beans secured University of Surrey's two person team Edam & Eve a finalist place in Ecotrophelia UK. Team lead Ruangfah (Minnie) Ruangsorn explains more in the latest FoodMan Talks video.

Ruangsorn was supported by her teammate Omed Khan, a civil engineer. "He loved the idea of working as a team to create something we could potentially market one day and make a business out of it,"​ she said.

She described the concept behind Edam and Eve's innovation as "A guilt-free solution that provides tasty nutritious food that also aims to tackle common food issues, food example malnutrition, deficiencies, food waste and the limited options for plant-based convenient food.

"Our first product range would be a ready-to-go high protein smoothie made from all-natural plant superfoods. We think our product differentiates​ [itself] from other products on the market, because we do not use any kind of artificial protein powder or concentrates to boost the protein content."

Green packaging

Watch this video to hear Ruangsorn outline the most important ingredients in the smoothie, how the team was able to blend them in its formulation and more about the product's green packaging.

Its combination of nutrients would help tackle dietary deficiencies, she added. "There's a gap in the market for smoothies that contain vitamin D and iron besides the common vitamins C and E."

The Ecotrophelia contest exists to celebrate innovations made by food students and helps guide their careers in the food and drink sector.

Judges from across the industry assess entrants in a ‘Dragon’s Den’ style competition on their ability to develop a product that is innovative and eco-friendly.

Commenting on this year’s event, Campden BRI membership ambassador, professional development and culture excellence lead Bertrand Emond said: “We are delighted that we are continuing to attract and inspire the best food science and technology students to take part in Ecotrophelia.

'Innovation and creativity essential'

“It’s a fantastic way for them to get exposure to some of the industry’s biggest players and potential future employers. Innovation and creativity are essential for the continued success of the food industry and Ecotrophelia helps to achieve this.”

Jemima Willgoss of Econauts, the student team from the University of Nottingham, talked to Food Manufacture​ about about its non-alcoholic take on coffee liqueur, which took home the gold prize at this year’s UK competition​.

In other FoodMan Talks, Lottie Morrey of team SeaFuel describes the concept that won them silver​ and Catherine Hamilton outlined the healthy children's snack idea that won team Dino Dips silver​.

The UK heat of the Europe-wide Ecotrophelia competition was organised by food and drink research organisation, Campden BRI, in conjunction with the Institute of Food Science & Technology (IFST), the independent qualifying body for food professionals in Europe.

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