Leading the way in food innovation

A group of students from Food Science MSc have been shortlisted for Ecotrophelia UK 2017, a national food innovation competition.
Date: 12 May 2017

The team, Windfall Fruit Jellies, includes students Nuria Blanco Vila, Noelia Herrero Escudero, Madalina Monica Hintea, Joana Isabel Martins and Emma Waldron from Food Science MSc. They have been shortlisted for their vegan-friendly natural jelly desserts made from fruit which would normally be wasted, and which contain no added sugar or preservatives.

The team is mentored by Dr Sue Bailey, who for the second year in a row has successfully led entries from London Met to the Ecotrophelia UK finals.

The competition challenges young people pursuing a career in the food industry to design an eco-friendly, innovative food or beverage product with commercial potential.

Ecotrophelia is a Europe-wide Dragons' Den style competition that challenges student teams to develop the best eco-innovative food products, which they then pitch to industry leaders. The UK competition is organised jointly by the Institute of Food Science & Technology (IFST) and Campden BRI and is open to teams of students from UK universities. The first UK competition took place in 2013 and is now being run annually.

The UK finals are due to take place on 6th June, with the winning team representing the UK at the European final and receiving a share of a cash prize and one year free IFST membership.