The Ecotrophelia Competition challenges students around Europe to develop sustainable and innovative food products from concept to market.
It promotes environmentally and socially sustainable design, with the aim of inspiring the future generations of entrepreneurs, to create innovative products.
Now in its 13th year, participating students must design and develop an innovative eco-friendly food or drink product from concept through to market-ready prototype.
This year’s final was hosted at Mondelēz International’s iconic Bournville site - home of Cadbury chocolate. Held on 25 June 2025, it brought together seven finalist teams from universities across the UK for a pitch event judged by leading figures in the Food and Drink Industry.
The competition organisers said that Oat ‘N About (led by students from the University of Leeds), the low sugar, high fibre and high protein overnight oat pot, stood out for their creative concept, technical excellence, and market potential.
As UK champions, they will now represent the UK at the Ecotrophelia Europe final, taking place at Anuga in Cologne this October.
“Ecotrophelia UK continues to deliver an incredible showcase of the UK’s next generation of talent in Food Innovation,” said Ian Noble, VP R&D at Mondelēz International.
“The creativity, passion and professionalism displayed by these students are truly inspiring, and it’s clear that the future of Sustainable Food is in safe hands. We’re proud to have hosted the final at our Bournville site - a place synonymous with Food innovation and legacy.”
Craig Leadley, chief executive of the Institute of Food Science and Technology (IFST), added: “The standard this year has been exceptionally high, with all teams showing impressive commitment to sustainability, consumer insight, and technical development. Congratulations to Oat ‘N About on a well-deserved win, and we look forward to supporting them as they prepare to take the UK to the European stage.
“There is an urgent need to address the critical issue of the skills gap in the Food Industry; competitions like Ecotrophelia go a long way to showcase the range of careers available in this exciting field.”
Bertrand Emond, membership ambassador, Professional Development and Culture Excellence Lead at Campden BRI, said: “In 2025, the Food Industry continues to face fundamental challenges: from reducing our environmental impact and improving supply chain resilience, to feeding a growing global population amidst climate uncertainty. At the same time, we must innovate to reformulate and create products that support health and wellbeing, while doing more with less as pressure on resources intensifies.”
Also celebrating success on the day were GreenScoop from the University of Reading, who earned the silver medal, and Rescue Nest from the University of Nottingham, who took bronze.
The winner of the Food Safety Award, sponsored by Unilever, was also Oat ‘N About.
The winning team will receive a £2,000 cash prize, one-year free membership to IFST, and mentorship from the judges to help refine their product and pitch ahead of the European competition.
The 2025 UK finalists were:
- Favafu – University of Surrey
- GreenScoop – University of Reading
- NØM – University of Nottingham
- Oat ‘n About – University of Leeds
- Peelzy – London Metropolitan University
- Rescue Nests – University of Nottingham
- SustainaBalls – University of Leeds
