Institute of Food Science and Technology Celebrates Team PlanEat's Performance at Ecotrophelia Europe 2023
The Institute of Food Science and Technology (IFST) is delighted to celebrate Team PlanEat from the University of Nottingham, who represented the UK at Ecotrophelia 2023. The team showcased their remarkable innovation, a mealworm-based protein snack at the Ecotrophelia Europe Final 2023 held at Anuga, in Cologne, Germany on October 8-9th. The event marked an inspiring journey for Team PlanEat, as they lost out to the eventual winners, the German team Abnoba, creators of a fermented beverage made from nettle and ground elder.
Ecotrophelia 2023, an esteemed European competition, invites young talents to demonstrate their inventiveness and sustainability prowess in the realm of food and beverage product development. Team PlanEat's participation underscores the United Kingdom's commitment to nurturing the emerging leaders of the food innovation industry.
This year's Ecotrophelia competition was characterised by a host of 14 exceptional entries from across Europe, each offering unique and innovative product ideas aimed at fostering sustainability in the food and beverage sector. The spotlight ultimately shone on Team Abnoba, who secured the winning position in this year's competition, emphasising the pivotal role of sustainable ingredients such as ground elder and nettle in modern food and beverage production.
The silver award was claimed by the Serbian team Sweet Duo, who created a dessert product made from dried fruits. The Spanish team Garrobites claimed bronze, with their Mug Cake mix made with carob flour, a by-product of the locust bean extraction. The two extra awards for entrepreneurship and communication strategy went to Meatatelli, the Romanian entry which stood out as a unique meat-based pasta, and PestoArt, the Slovenian sauce-based entry.
IFST Chief Executive, Tim McLachlan, expressed his enthusiasm for Team PlanEat's commendable performance and their representation of the United Kingdom on an international platform. "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," McLachlan stated. "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."
Team PlanEat's innovative product and dedication to sustainable food solutions align with IFST's core mission to promote excellence in the science and technology of food. Their participation in Ecotrophelia 2023 exemplifies the Institute's unwavering support for emerging talent in the realm of food science and technology.
Bertrand Emond, Campden BRI/co-organiser of the Ecotrophelia UK competition and member of the European judging panel said: “Ecotrophelia is a fantastic platform and source of eco-innovation and inspiration for the food and drink industry. It capitalises on the creativity and energy of our brightest and most enterprising food science students, supported by the best academic institutions. From idea generation through to the final packaged product, the teams get a hands-on experience of what it takes to bring an eco-friendly food or drink product to market.”
With the event concluded, Team PlanEat's presence has contributed to a broader understanding of cutting-edge developments in the food industry.
The Institute of Food Science and Technology extends its heartfelt congratulations to Abnoba for their outstanding achievement in winning the Ecotrophelia 2023 competition. The Institute of Food Science and Technology (IFST) is the leading professional body for those involved in all aspects of food science and technology. It is the leading professional body in the UK concerned with all aspects of food science and technology.
Notes to Editors:
The UK heat of Ecotrophelia was organised by the UK food and drink research organisation, Campden BRI, in collaboration with the Institute of Food Science and Technology, the UK’s leading professional body for those involved in all aspects of food science and technology.
Find out more about Ecotrophelia here: https://www.ifst.org/ecotrophelia
IFST contact: Robert Edge-Partington, email@example.com
Campden BRI contact: Bertrand Emond, firstname.lastname@example.org