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Vegan ice cream scoops the gold prize at Ecotrophelia UK

8 June 2016  •  Author(s): Victoria White, Digital Content Producer

The Från Början team from Nottingham Trent University has been awarded the gold prize at Ecotrophelia 2016 for their vegan, low fat luxury iced dessert.

Ecotrophelia UK

The name Från Början translates from Swedish to “from the beginning”, referring to the algal protein which has been used to replace dairy protein in the product.

Along with a £2,000 cash prize, the team from Nottingham Trent University will be invited to become IFST Young Ambassadors. Both members of the team – Ryan Clifford and Dominic Urban – are apprentices at Unilever and are being sponsored by the company while studying for a BSc Science and Food Technology at Nottingham Trent University.

Ryan Clifford said, “Ecotrophelia is a great opportunity to take an idea from concept right through to the final product. It’s been a great experience and I would like to thank everyone that has supported us throughout the competition”.

The awards were introduced by the competition’s Chief Judge and Executive Director of Warburtons, Brett Warburton, and presented by Sue Bell, Head of Food Technology at M&S at Campden BRI’s annual open day for the food and drink industry.

El Nacho team awarded the silver prize

The El Nacho team from College of Agriculture Food & Rural Enterprise was awarded the silver prize and £1,000 for their slow cooked pulled turkey in a hot enchilada sauce with chunky nachos. The bronze prize and £500 was awarded to the Hemptations team from Nottingham Trent University for their non-dairy flavoured hemp milkshakes. All the winning teams will also receive a one-year IFST membership and a number of Elsevier food science publications.

The Från Början team will go on to compete against the gold-winning national teams from across the whole of Europe for the chance to win up to €6,000 in the Ecotrophelia Europe competition, which will be held in October at SIAL in Paris.

The UK heat of this Europe-wide competition was organised by Campden BRI in conjunction with the Institute of Food Science & Technology (IFST).

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