Now in its 7th year, Ecotrophelia UK is open to teams of undergraduate or postgraduate students, including teams from different universities on industrial placements.
Andrew Gardner, operations director at IFST said: “IFST supports Ecotrophelia because it sparks ideas, ignite careers, and develops the next generation of innovative and talented leaders. Personally, I can’t wait to find out what brilliant ideas and innovative products the teams will submit this year.”
Previous creations include: sustainable and indulgent non-dairy alternative to traditional ice cream made from algal protein; orange and cocoa flavour hemp-milk shakes; veggie sushi-style rolls packed with locally sources vegetables, including crunchy cauliflower rice; or a nutritious snack made from extruded apple pomace and maize.
Shortlisted students will be invited to pitch to a panel of food industry leaders including representatives from PepsiCo, Coca-Cola, Marks & Spencer, Mondelez, Unilever and Warburtons on 11 June,
With a top prize of £2,000 up for grabs, the winner will be announced 12 June and will go on to represent the UK at the European final (October 2019 during ANUGA, Cologne, Germany).
Bertrand Emond, head of membership and teraining at Campden BRI added: “In 2016 and 2017, teams from Nottingham Trent University and University of Reading went on to secure bronze and silver. We’re hoping for further success and would like to see many more students take part.”
The closing date for entries is 29 March. For more information, please visit http://www.ecotrophelia-uk.org.