Windfall Fruit Jellies triumph

Five students from Food Science MSc have been awarded bronze in the finals for Ecotrophelia UK 2017, a national food innovation competition.

Date: 13 June 2017

The team, Windfall Fruit Jellies, have been awarded a bronze prize in the finals for Ecotrophelia UK for their vegan-friendly natural jelly desserts made from fruit which would normally be wasted, and which contain no added sugar or preservatives.

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

The Windfall Fruit Jellies team from London Met’s Food Science MSc included students Nuria Blanco Vila, Noelia Herrero Escudero, Madalina Monica Hintea, Joana Isabel Martins and Emma Waldron.

The team said: “Ecotrophelia was an amazing experience which we will always remember. Although a challenge, the competition was a great opportunity to meet industry professionals who gave us some valuable feedback and advice. We left feeling very inspired to pursue careers in the food science industry.” 

Dr Hamid Ghoddusi, Course Leader for Food Science MSc, said: "The team was a winner, even before going to EcoTrophelia competition. They put all their talent, passion, patience and team working spirit in to this very tough competition. We are proud of you. Well done!" 

The winners were announced at a ceremony on 6 June 2017, with the bronze award consisting of a cash prize of £500, a one-year Institute of Food Science & Technology (IFST) membership and a number of Elsevier food science publications.

Judges from top names in the food and drink industry including Marks and Spencer, Coca-Cola, Unilever, PepsiCo, Mondelez, Sainsbury’s, Tesco, Warburtons and Food Manufacture listened to the teams pitches and tasted the products before considering each entry for its industrial feasibility, taste, eco-innovation, originality, creativity and innovation, and market credibility.

Ecotrophelia is a Europe-wide Dragons' Den style competition where student teams develop eco-innovative food products, which they then pitch to industry leaders. The UK competition is organised jointly by the 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.