Hannah Al-Memar and Tom Goble won the UK content in June thanks to their alcoholic boba product made from wonky fruit called ‘BoozyBalls’.
Pitching to a panel of industry judges during an event held at Nestlé Confectionery Product Technology Centre in York, the pair beat out seven other teams from universities across the UK and earned a reward of €4,000.
Watch the video above to see how the UK competition played out!
Having beaten the UK competition, team BoozyBalls earned the right to go up against 15 other national winners in the European finals in Paris.
Taking place during the SIAL food exhibition, the final will feature a range of innovative products that have been developed in a sustainable manner.
During the two days of competition, the teams will present their creations to a jury composed of industry experts, researchers and representatives of European food institutions.
Evaluation criteria will include originality, technical feasibility, taste, commercial potential, and environmental impact of the products.
The grand prize is worth $4,000, while silver, bronze, communication and entrepreneurship awards will also be handed out.
In the 2023 competition, team Abnoba from Germany proved the victors, impressing the judges with their fermented beverage made from ground elder and nettle.
“Ecotrophelia Europe has set the standard of sustainable food innovation for students across the continent, challenging them to contribute to real solutions and to provide inspiration for a food system in transformation,” said Maarten van der Kamp, president of Ecotrophelia Europe.
“The skills the students develop will serve them their entire career, and we are proud to welcome alumni back during the events at SIAL. Of course, we can only achieve the reach and impact through the continued support of our partners at the heart of our ecosystem and the academics and mentors who create and change exciting curricula, and we look forward to celebrating successes as we look to the future.”
The UK event is co-organised by Campden BRI and the Institute of Food Science and Technology.
In other news, more than 1,000 health professionals have signed a letter calling on NHS hospital trusts to adopt plant-based menus.
