Once again, the innovative ideas and the creativity of young Greek students were demonstrated through the ECOTROPHELIA 2020 National Competition of eco-innovative food products, organized by SEVT and celebrating 10 years of successful presence in Greece. All participant teams showed great enthusiasm and passion and impressed the National Committee with their innovative spirit, the quality, as well as the special nutritional and ecological characteristics of their products.
The winning teams
This year, 11 groups of students from 7 Greek Universities reached the final phase. The winners of this year’s competition were:
1st award went to “O-live”, a unique and organic type of breadsticks with five different filling flavors, consisting of 100% Greek fruit and vegetables, created by the University of the Aegean, Food Science and Nutrition Department, headed by Assistant Professor Mr Koutelidakis and in collaboration with the R&D department of E.J. Papadopoulos SA, the leader in the Greek biscuit industry and a strong player in the bread substitute segment.
2nd award went to “Proato”, an oat milk beverage enriched with whey and casein protein and functional trace elements and vitamins, created by the Aristotle University of Thessaloniki, Department of Chemical Engineering.
Finally, 3rd place went to “Nissos Gum”, a functional, sugar-free chewing gum, which offers complementary oral health protection, in mastiha or clementine flavour, from the Agricultural University of Athens, Department of Food Science and Human Nutrition. The winning team will represent Greece at the Ecotrophelia 2020 European Competition.
An honorary award for the “Best Presentation” was also given to the product “CrackTales”, an organic cereal/legume-based snack with spreads/marmalades that are made of organic fruit/vegetables, designed by the University of Thessaly.
An honorary award for the “Best Commercial & Marketing Plan” was also given to the product “Doozy”, delicious gluten free crackers boosted with probiotics, for a unique nutritious experience, created by the University of Thessaloniki, Chemical Engineering Department & University of Thessaly, Architecture Department.