After its success at the UK finals, team PlanEat set off for Anuga in Cologne, Germany where the Ecotrophelia finals were taking place.
Ecotrophelia 2023 is an esteemed European competition, which invites students to demonstrate their inventiveness and sustainability prowess in the realm of food and beverage product development.
Whilst offering a commendable performance at the Euro final, the spotlight ultimately shone on team Abnoba, who secured the winning position this year. The German team took the gold award for its fermented beverage made from ground elder and nettle.
In second place, Serbia’s Sweet Duo was awarded with silver for its dessert made from organic dried fruits. While the Spanish team Garrobites claimed bronze, with their Mug Cake mix made with carob flour, a by-product of the locust bean extraction. Two extra accolades for entrepreneurship and communication strategy were awarded to Meatatelli, the Romanian entry which stood out as a unique meat-based pasta, and PestoArt, the Slovenian sauce-based entry.
“We didn’t get anything today, but it’s been such a good experience,” team PlanEat reflected. “All of the products are genuinely amazing and could launch tomorrow.
“I’m really proud of us, we did our best.”
"Team PlanEat's journey to the finals of Ecotrophelia 2023 is a testament to the talent and dedication of our young food scientists and technologists here in the UK," IFST chief executive Tim McLachlan added "Their presence at this prestigious competition highlights the UK's commitment to advancing sustainable and innovative approaches in the food industry. We applaud their hard work and determination and look forward to witnessing their future achievements."
With the event concluded, Team PlanEat's presence has contributed to a broader understanding of cutting-edge developments in the food industry.
Food Manufacture would like to thank Isabel Parks, Jessica Kerr, Hannah Stodart and Jessica Limb of PlanEat, alongside the IFST team for working together to produce this video.