A student team with a bold vision for the future of sustainable food innovation has been named winner of the 2026 Ecotrophelia UK competition. Favé took home the top prize after impressing an expert panel of judges with their eco-innovative product at the live final. This year’s final was hosted at Gastronomica, Colworth Science Park (part of Pioneer Group), near Bedford.
Now in its 14th year, Ecotrophelia UK challenges student teams to develop an environmentally sustainable food or drink product from concept to market-ready prototype. This year’s final, held on 24 June 2026, brought together seven finalist teams from universities across the UK for a pitch event judged by leading figures in the food and drink industry.
Favé stood out for their creative concept, technical excellence, and market potential. As UK champions, they will now represent the UK at the prestigious Ecotrophelia Europe final, taking place at SIAL Paris 2026 between 17-21 October.
Dr Craig Leadley, Chief Executive of the Institute of Food Science and Technology (IFST), said: “Congratulations to Favé on a thoroughly deserved win. The standard of innovation on display at this year’s final was exceptional, with every team demonstrating real commitment to sustainability, consumer insight, and technical rigour. Ecotrophelia is a genuine launchpad for the next generation of food industry leaders, and days like today show exactly why. We look forward to supporting Favé as they take the UK to the European stage.”
Bertrand Emond, Ambassador at Campden BRI, added: “Ecotrophelia is a fantastic platform and source of eco-innovation and inspiration for the industry capitalising on the creativity and energy of our brightest and most enterprising food students supported by the best academic institutions.”
Also celebrating success on the day were Capy Pancakes from the University of Leeds, who earned the silver medal, and ReHive from the University of Nottingham, who took bronze. Both teams demonstrated outstanding innovation and professionalism and were commended by the judges for the strength of their ideas and execution.
The winner of the Food Safety Award was Spent and Spicy from the University of Nottingham, who demonstrated exceptional knowledge and understanding in producing a safe product.
The winning team will receive a £2,000 cash prize, one year’s free membership to IFST, and mentorship from the judges to help refine their product and pitch ahead of the European competition.
The 2026 UK finalists were:
- BrewsGate - Teesside University
- CapyPancakes - University of Leeds
- Fibran - University of Surrey
- IndulgeCo - University of Reading
- Luna SFere - University of Reading
- ReHive - University of Nottingham
- Spent and Spicy - University of Nottingham
IFST and Campden BRI would like to thank the expert panel of judges who gave their time and expertise to assess this year's entries. The dragons are senior figures drawn from across the food and drink industry, representing organisations including The Magnum Ice Cream Company, Pepsi Lipton/Unilever, Tesco, PepsiCo, Sainsbury's, Nestlé, Weetabix, Warburtons, Cranswick, Pladis, Coca-Cola, and Mondelez. Thanks also go to The Magnum Ice Cream Company for sponsoring the Food Safety Award, and to media partners Food Matters Live and Food Manufacture for their support of the competition.
Ecotrophelia UK has now involved more than 650 students from 25 universities across the UK since launching in 2013. The competition continues to act as a launchpad for the next generation of food innovators, providing students with the opportunity to develop real entrepreneurial skills alongside technical expertise.
The UK heat of Ecotrophelia is organised by 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 at: www.ifst.org/ecotrophelia