Following two-days of competition at Anuga, the Ecotrophelia Europe 2025 awards ceremony revealed the rising stars of tomorrow’s food and drink sector.
At the heart of Ecotrophelia is innovative and sustainable F&B solutions, with the competition bringing together universities and industry leaders from across Europe and beyond to imagine what and how we will eat in the years to come.
From upcycled ingredients and plant-based proteins to circular packaging and health-forward concepts, the competition celebrates the ideas that respond to today’s challenges while building a better food system for all.
A total of 18 national teams from across Europe – and for the first time, South Korea – competed this year before an international panel of experts, researchers and industry leaders.
Ecotrophelia Europe 2025 winners
The gold award – which comes with a €4,000 prize – was given to Belgium student team ‘Cornella’, who created an ice cream cone not only specifically designed for those with a lactose-intolerance, but made from upcycled spent grains sourced from local Belgium breweries. The cone is also rich in fibre and protein - currently big trends in the F&B space.
France took home the silver award (€3,000), with team ‘Encore Mieux!’ impressing judges with their anti-waste stuffed ravioli alternative – Fanettis.
These are made with 92% French ingredients and 32% of anti-waste product (unsold bread loaves).
The aim is to save more than 650,000 baguettes a year and provide an additional income for farmers.
Ready under 3 minutes, the product boasts a Nutri-Score B and an Eco-score B, and can be stored up to 45 days in a doypack.
Spain was also among the winners, receiving the bronze medal (€2,000) for their NOJA creation.
NOJA is a plant-based sauce crafted from Mediterranean carob, and designed to be an inclusive and sustainable alternative to soy sauce.
NOJA’s production process is localised and environmentally responsible, with the product free from all 14 major allergens, low in salt, and packaged in a 250ml recyclable glass bottle.
Whilst not making the podium, the UK team Oat n’ About did impress the judges and were awarded with the Entrepreneurial Spirit Award.
Bertrand Emond, who served as president of the jury of judges, said the UK team “did incredibly well” and “very narrowly missed” out on the bronze prize.
Oat ‘n About is an on-the-go, low sugar, high fibre and high protein breakfast option, with a subtle Bakewell-inspired flavour profile that plays on the trend of new-nostalgia.
The ingredients are locally sourced, and feature upcycled oat pulp – a by-product from oat milk production.
Each oat pot is layered with a yogurt-based, almond flavoured overnight oat mix, almond butter and a flavoured layer of chia seed raspberry jam. Finally, the product is topped with a nut and seed mix providing the consumer with an appealing colour difference and crunch.
Romania was also given a special mention, taking home an accolade for communication for its Foodcell project.
Foodcell is an innovative and high protein, vitamin D fortified snack (crackers and dip sauce) made from locally sourced, nutrient-rich ingredients and boasting a minimal water and energy footprint.
The key ingredient is buttermilk – the liquid left behind after churning butter from cultured cream. This is then reintegrated into processing by straining.
The dip sauce contains buttermilk and whey proteins, while the crackers combine buttermilk, buckwheat flour and whey protein in a unique formula that provides all the necessary essential amino acids for fast recovery after exercise.
The mildly spicy product is also gluten-free and packaged up in a reuse-return biopolymer material with a shelf-life of around 3 months.
