After two inspiring days of competition at ANUGA, the Ecotrophelia Europe 2025 Awards Ceremony revealed the winning student teams shaping the future of sustainable and creative food innovation. Ecotrophelia Europe 2025 Awards at ANUGA: Celebrating the Next Generation of Food Innovators! Cologne, October, 9th. This year’s edition, held during the world’s leading trade fair for food and beverages, once again showcased how creativity, science, and responsibility can come together to shape the future of food.
Indeed, 18 national teams from across Europe - and for the first time, South Korea - competed before an international jury of experts, researchers, and industry leaders. Their projects showcased the trends transforming tomorrow’s food systems: sustainability, circular economy, health, and inclusivity. Under the theme “Feeding Tomorrow,” Ecotrophelia Europe brings together students, 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 healthforward concepts, the competition celebrates the ideas that respond to today’s challenges while building a better food system for all.
This year, the Gold Award went to Cornella, from Belgium. The award was presented by Bertrand Emond, Campden BRI Ambassador and President of the Jury 2025.
Cornella is the first ice cream cone designed specifically for the lactose-intolerant crunchy, delicious innovation that finally makes every scoop accessible. Thanks to its lactase-enriched coating, Cornella actively breaks down lactose from traditional dairy ice cream, allowing millions of people to enjoy their favorite flavors without discomfort, compromise, or confusion. But Cornella isn’t just inclusive — it’s sustainable. Made from upcycled spent grains sourced from local Belgian breweries, this fiber- and protein-rich cone gives new life to food industry side streams, combining indulgence with purpose. Whether you’re lactose-intolerant, flexi-dairy, or just curious, Cornella is a crunchy green light to say “yes” to dessert again. No need to search for lactose-free ice cream or settle for less. Just scoop, serve, and enjoy — Cornella takes care of the rest.
The Silver Award went to Encoure MIEUX! from France - a stuffed ravioli alternative. The award was presented by Cocha Avila, Head of European Project at the Spanish Federation of Food and Drinks.
In 2022, 9.4 million tons of food were wasted—an ecological and economic nonsense. Yet, 47% of consumers want to act, but without an easy solution, they cannot. With Encore MIEUx ! Discover Fanettis, our gourmet stuffed ravioli alternatives, parcel with a soft and tender dough prepared with high quality unsold bread loaf. In their very heart lay a creamy and cheesy filling combining the character of Parmigiano Reggiano PDO with the sweetness of ricotta and mozarrella, enhanced by a smooth carrot’s green pesto. Created for a sustainable diet, Fanettis are made with 92% French ingredients and 32% of anti-wasteproducts. Our goal is to save yearly more than 650,000 baguettes and provide an additional income for farmers. Ready in 2’30”, showing a Nutri-Score B and an Eco-score B, they can be stored up to 45 days in a doypack—combining convenience and involvement. Available in supermarkets, 250 g for €3.50, for an affordable and empowering meal !
The Bronze Award went to NOJA from Spain - a carob-based sauce which is allergen-free, low in salt, healthy, sustainable, and versatile. The award was presented by Mariana Fazenda, Entrepreneurship Educator at EIT Food.
NOJA is an innovative plant-based sauce crafted from Mediterranean carob, designed as an inclusive and sustainable alternative to soy sauce. With a smooth umami profile it brings flavor versatility without compromising well-being. The recipe is 100% plant-based, free from all 14 major allergens, and low in salt, making it suitable for consumers with allergies, celiac disease, or those who want to reduce salt consume. In line with current consumer trends, NOJA combines innovation, sustainability, and taste... all in a single product. Its production process is local and environmentally responsible, ensuring a significantly lower ecological footprint. Packaged in a 250 mL recyclable glass bottle, it conveys both quality and environmental commitment, enhancing its appeal to conscious consumers. NOJA is positioned not merely as a condiment but as a new food experience. It stands as a flavorful, allergen-free, and sustainable choice, aligned with the values of well being, inclusion, and environmental responsibility that define today’s market. Don’t let others tell you about it — discover it for yourself!
The Communication Strategy Award went to FoodCell from Romania - an innovative high protein snack. The award was presented by Audrey Ashworth, Director of SIAL Paris.
High protein snack FoodCell is a delicious high-protein snack designed for nature lovers, athletes and adventure seekers presented in the form of crunchy crackers and creamy dip sauce. The key ingredient is buttermilk resulted in dairy plants after churning butter out of cultured cream, ingeniously reintegrated into processing by straining. Made from locally sourced nutrient-rich ingredients, FoodCell is an innovative product reflecting the circular economy principles with minimal water fingerprint and energy consumption. The dip sauce contains buttermilk and whey proteins, while the crackers are combining buttermilk, buckwheat flour and whey protein in a unique formula that provides all the necessary essential amino acids for fast recovery after effort. FoodCell fuels the body with highly bioavailable proteins, carbohydrates with low glycaemic index, phospholipids, electrolytes, and antioxidant-rich flavonoids. The product can be safely stored at ambient temperature for 3 months. FoodCell is the perfect choice for gluten intolerant consumers. Spicy, mild spicy flavoured and fortified with vitamin D is our FoodCell offer. The bespoke reuse-return biopolymer packaging crowns the “food for adventure” concept ensuring portability, freshness and a minimal environmental impact. FoodCell is simply the best option whether hiking, cycling or just enjoying sports, indoors or outdoors. It’s a tasty snack providing more energy, more fun!
The Entrepreneurship Spirit Award went to Oat 'n About from the United Kingdom - a sistainable, low sugar, high fibre and high protein overnight oat product. The award was presented by Guido Hentschke, Director of ProSweets Cologne & ISN Ingredients at Koelnmesse GmbH.
Oat ‘n About is a sustainable, low sugar, high fibre and protein overnight oats. An on-the-go breakfast option using locally sourced ingredients and upcycled oat pulp- inspired by Bakewell flavours. Oat ‘n About is a low sugar, high fibre and high protein overnight oat pot with a strong sense of sustainability at its core. With a subtle Bakewell-inspired flavour profile, this product appeals to a wide audience, bringing the taste of a nostalgic and classic British dessert to breakfast. Not only are the ingredients all locally sourced but the addition of upcycled oat pulp (by product from oat milk production) enhances its sustainability credentials, fibre and protein content. Each oat pot is decadently layered with a yogurt-based, almond flavoured overnight oat mix, almond butter and a luxuriously 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 crunch to the product. Oat ‘n About is designed with customers’ needs in mind, providing a product that can be eaten on-the-go with strong health and environmental benefits. Stationed in the grab-and-go meal deal section within large retailers and convenience stores, our product is available to all and is competitively priced against alternative ‘healthy’ breakfast items.
Maarten van der Kamp, President of Ecotrophelia Europe commented "What the food system needs is constantly evolving - and that’s why we must combine innovation with impact. Your projects reflect this perfectly: rethinking waste and side streams, proposing targeted nutrition, and harnessing the potential of novel ingredients. Beyond your products, what truly matters is the ownership you demonstrate - the ability to think in solutions, the entrepreneurial spirit to make them a reality, and the confidence to take charge of your own careers."
The following video shows the journey of the UK's Oat 'n About on their journey to winning the Entrepreneurship Spirit Award:
Click below to view the photo album from the event:
