eco trofood presentation at 6th I.S.L.E. project meeting

1. EUROPEAN ECOTROPHELIA
SERVICE PLATFORM
FOR ECO-INNOVATION IN FOOD
Dominique LADEVEZE
Ecotrofood project coordinator
Chamber of Commerce and Industry
of Vaucluse
University of Maribor
12 March 2013
I.S.L.E Erasmus Network
Innovation Practices Workshop

2. ECO TRO FOOD
A three year program
(2011 to 2013)
to promote Eco-Innovation in Food

3. Back to the Roots…
TROPHELIA France, 12 years of innovation (2000 to 2012)…
CCI Vaucluse, in partnership with 22 French universities and technical centres,
have organized TROPHELIA France, the "Student Awards of Food Innovation", since
2000. More than 300 food products have been created in this competition and more
than 30 have been industrialized and marketed in the French distribution channels.
TROPHELIA Europe, 2 successful editions (2008 and 2010)…
In 2008 and 2010 CCI Vaucluse with ANIA French National Food Federation
launched TROPHELIA Europe at the SIAL with the participation of 10 countries.
In 2011 the TROPHELIA competition evolved into
ECOTROPHELIA EUROPE
The European Commission has recognized the initiative of the
CCI Vaucluse and mandated us to implement a European program to
promote eco-innovation in the food industry ECOTROFOOD.

4. EcoTroFood Objectives
EcoTroFood aims at improving access to eco-innovation
information and knowledge for the food industry, in particular for
SMEs and service providers.
To radically decrease the environmental burden of the food/drink
processing industry by increasing the influx of eco-innovative
technical solutions, products and services into the industry.

5. Impact
Encourage the development of products which respect the
environment.
Mobilize qualified young people with solutions to the issues
of sustainable development.
Create more efficient links between research,
entrepreneurship and finance.
Reinforce the competitiveness of the EU economy.
Help companies to respect future requirements in terms of
environmental standards at the European level.

6. EcoTroFood Partners
The following organisations are implicated in the organisation and
execution of the project with the CCI Vaucluse:
4 national food federations
1.ANIA (Association Nationale des Industries Alimentaires – France)
2.FEDSERV (Federalimentare Servizi – Italy)
3.FIAB (Federacion Espanola de Industrias de la Alimentacion y Bebidas – Spain)
4.FEVIA (Fédération d’Industrie Alimentaire – Belgium)
3 Technical Research Centres
1.ICETEC (Innovation Centre Iceland – Icelandic Food Research – Iceland)
2.ACTIA (Association de Coordination Technique pour L’industrie Alimentaire –
France)
3.MATIS (Innovit Innovation and Entrepreneur Centre – Iceland).

7. EcoTroFood Project
This project allows the integration of eco-innovation into the
food/drink processing industry mainly from 3 different angles:
Advancing creativity and formation of eco-innovative
technical solutions/products/services ideas.
Bridging the gap between R&D and the market for market-
ready eco-innovations of SMEs.
Creating a useful stakeholder networking tool where SMEs,
Universities, Research Centres, Investors, Clusters, etc...
can easily connect across Europe.

8. ECOTROPHELIA EUROPE COMPETITION
The main objective of this European competition:
encourage creativity and innovation in the development of new food products for
eco-innovative teams of students of scientific and / or commercial higher
education establishments.
ECOTROPHELIA EUROPE:
A flagship competition
that not only attracts students to the food industry,
but also an incubator of eco-innovative ideas for the food industry.
An initiative that fits in perfectly with the Lisbon Strategy,
which aims to boost innovation to increase the competitiveness of European industries.
Moreover, part of the strategy developed within the European Technology
Platform "Food for Life.“
Incorporating a strong educational dimension, this platform contributes to the development of qualified staff
available in the food industry :
encouraging young people to choose careers in the food industry;
educating the population about a culture of innovation.

9. ECOTROPHELIA EUROPE
Specifications : the food
product, subject to the contest,
must: Be fit for human
Be marketable
consumption
Take into account
Be innovative
EcoInnovation
Be distinguishable by its Be able to be
organoleptic, nutritional or
other qualities reproduced industrially
Conform to regulations Be commercially
in force relevant
Show complete coherence in all the above
mentioned criteria and in teamwork.

11. NATIONAL COMPETITIONS
National Students’Team
Developing food products with the
eco-innovative dimension
Jury of specialists
Winning product representing the
country at the european contest

12. THE JUDGING PANEL
In order to proceed with the selection of winners,
a European judging panel shall be assembled
comprising of personalities representing the food industry and
distribution industries
M. E.KNOWLES
Mr. Michael E. KNOWLES
Y.BAYON DE NOYER
Vice-President Global Scientific & Regulatory Affairs, The Coca-
Cola Company
Mr. Serge GAY
Director of Purchasing, Auchan
S.GAY Mr. Peter Van BLADEREN
D.TAEYMANS
Vice-President Global Scientific & Regulatory Affairs NESTLE
D.ROSSI

13. THE 2011 WINNING TEAMS
AT THE ANUGA FAIR IN COLOGNE
DA VERO
Gold Prize- €8000
• Greece – University of Ioannina, Hellenic Open University
Patra
• Eco seafood cold cuts
TWIN CHOC
Silver Prize- €4000
• France- IPB-ENSCBP Bordeaux
• One product, two desserts, a chocolate mousse & a fondant cake
CRUNCHY MILLY
Bronze Prize- €2000
• SLOVENIA – University of Ljubljana
• Breakfast cereal

14. 2012: 15 TEAMS
AT THE SIAL FAIR IN PARIS
15 TEAMS ICELAND: Islandus
AUSTRIA: Viennese Affaire ITALY: Brothway Anolini
BELGIUM: Spready THE NETHERLANDS: Chef.Lupin
ROMANIA: Danubian Dietetic
THE CZECH REP.: Gladiator
Salami
DENMARK: Beet Snappers RUSSIA: Meet Chips Volga
France: Bread&Cook SLOVENIA: Bod’Moja
GERMANY: Cruemel SPAIN: XOveT
GREECE: Cereal4 SWITZERLAND: Läckerli Spread

15. THE 2012 WINNING TEAMS
AT THE SIAL FAIR IN PARIS
Chef Lupin
Gold Prize- €8000
The Netherlands – Wageningen University
A meat alternative made of fermented lupin beans
Cruemel
Silver Prize- €4000
Germany – Technische Universität Berlin
An apple-based product developed with a very innovative
technology.
Bread&Cook
Bronze Prize- €2000
France – ONIRIS Nantes
A product that allows reusing bread waste to prepare French
toasts.
XOveT
the innovation prize- €1000
Spain- Universidad de Barcelona Facultad de Farmacia
A product based on anchovy bones.

16. SUCCESS STORIES 2011

17. SUCCESS STORIES 2012
3rd prize2012:
Bread§Cook

18. www.ecotrophelia.eu:
Ecotrophelia.eu is the
European platform on eco-
innovative food products: it
provides information on
new food products
proposed by students and
universities across Europe.

19. KEY FIGURES
ECOTROPHELIA
Since 2011
27 national competitions
EUROPE participating 150 products
which have mobilised countries: present and available
more than 180 universities 12 in 2011, on the database
and almost 800 students 15 in 2012, to companies
20 for 2013
More than 1000
700 press articles
10 products on the companies and televised
European market have participated presentations
in events and national in Europe.
competitions.
Matchmaking forums at
At the last SIAL in October A stakeholder platform national and European
2012 the competition drew is also under preparation levels
1,400,000 hits on in order to create links organized in order to
between all the promote new eco-innovative
Tweeter plus and more stakeholders specialized processes, food products,
than 100 news articles. in eco-innovation etc… next to potential
investors.

20. I.S.L.E Erasmus Network
« Innovation Practices » Workshop
University of Maribor – 12 March 2013
NATIONAL
ECOTROPHELIA
COMPETITIONS

21. NATIONAL COMPETITIONS
National Students’Team
Developing food products with the eco-
innovative dimension
Jury of specialists
Winning product representing the country at
the european contest in October 2013 at
ANUGA

22. What we provide to first time participants:
The official
The standardized The personalized regulations of the
trophy (value of logo with the name of European contest
300€) to give to your you country in national and example of
national winning language regulation for the
national competition
An help desk with a
dedicated person to Up to 3700€
reimbursement of real
A communication answer your costs (i.e. no personnel
service (press questions about costs reimbursed.
releases and national contest The 1500€ participation
brochures) rules, evaluation, fees to ECOTROPHELIA
Europe are eligible
organization of the costs)
contest,…

23. REGULATIONS
The food product must:
Be innovative in one or more
of its elements compared to
Be fit for human Be marketable for existing food products on the
consumption and retail distribution market. Such innovation could
bound for the general and/or the restaurant relate to concept and/or
technological aspects and/or
public. and/or catering trade. formulation and/or
packaging……
Take into account “Eco- Be able to be reproduced
innovation” related to raw Be distinguishable by Industrially in an
materials (Organic origin, or with
low carbon footprint) and/or its organoleptic, production unit subject to
packaging (recyclable) and/or the nutritional or other a technical dossier
manufacturing process (energy (ingredients, manufacturing
saving, use of recycled water) qualities. process, cost price, industrial
and/or distribution-logistics investment …).
Conform to regulations Be commercially
in force (process, additives relevant (balance Show a total
and ingredients, between supply and coherence in all given
packaging, labeling demand, marketing criteria above and
advertising allegations, plan, packaging, team work.
food safety …). logistics …).

24. Regulation
The food product must be presented via an
explanatory technical dossier comprising the
following information:
a description of the food product: exact name, specific
category (for example: starter, dessert, main dish,
beverage…), general description, composition,
manufacturing process, conditioning, packaging mock-up
(model), conservation;
a description of the nature of the innovative qualities
of the product (innovative characteristics of the product
itself, its composition, formulation, recipe…), of the
processes and techniques used, of conditioning, the
method of conservation and shelf life, packaging, method
of use by the consumer and logistics of distribution;
a sales and marketing plan;
a detailed business plan.

25. Eco-innovation
The aim is that students can
integrate the environmental
aspects of the food product
identically to the other criteria
referring to the industrial
feasability, the business plan,
etc…
Please, be careful not to only have
organic products!

27. Which documents
to take part in the contest?
For example:
 A presentation sheet of the team
 A description sheet of the project with relevant photographs
of the food product
 A collective letter of engagement
 A typed explanatory techncial dossier
 A presentation text of the project, written in commercial terms
 The payment of the amount corresponding to the registration
fee

28. Your judging panel
The national judging panel:
 composed of …(the number you want)
 chosen for their notoriety, independence
and competence in food
 role of retaining and awarding the best
dossiers corresponding to the criteria of
the specifications

29. The distinctions
Choose how many distinctions you
want / can award.
For ex., the contest shall award:
the ECOTROPHELIA GOLD
Prize
the ECOTROPHELIA Silver Prize
the ECOTROPHELIA Bronze
Prize

30. Example of assessment grid
1. Originality,
creativity &
2. General form of
innovative 3.Marketing Study
the manuscript
character of the
product
4. Technical study: 5. Technological
formulation and study: simulation 6. Regulatory
process flow of production on study
diagram an industrial scale
8. Financial study:
7.Integration of 9. Consistency of
simulation of
Sustainable the project and
function at 3 year
Development partnership
mark

31. The Advantages
For Students:
• Useful and practical experience: to For higher education institutions, researchers
create a new food product that and teachers:
includes all facets of the complexity The modification of course content, taking into
account all the skills required in the creation of
of development eco-innovative food products.
For the Food Industry:
• An incubator of ideas for innovative food products
• The launching a public-private partnership for the development and marketing
of profitable food products.
• The availability of qualified young people
• To help companies meet future requirements in terms of environmental
standards.
• The enhanced reputation of institutions of higher education.

32. Communicational and financial
aspects of the competition
Your national competition:
o National showcase for the press, for all actors
involved in food, in eco-innovation…
o More visibility if you organize it during a food trade fair,
in the same place for e.g.
But how to get some finance
to organize it?

33. Communicational and financial
aspects of the competition
Create partnerships with actors involved
in the food sector!
 Example of 2 types of partnerships:
o Official partners
o Associated partners
But what can you
offer them?

34. Communicational and financial aspects of the
competition
Example of Link and logo on
sponsorship: One page on your One page in the
the ecotrophelia.eu
Internet Website (+ brochure of your
Website (pages of
1.Official link to their
your national
national
Website) competition
partners competition)
Their logo in all
communicational Dedicated
supports in front One page in the exhibition stand,
line (invitations, leaflets, Press Pack of the prize awarding to
press releases, tarpaulin of competition specific winning
the prize winning ceremony, team
etc…)
Invitation to attend
the official dinner
(e.g.: for 8 persons)

35. Communicational and financial aspects of
the competition
2. Associated partners
link to their Website (on your Website and/or ecotrophelia.eu)
 text in the brochure of your national competition
Their logo in all communicational supports in 2nd rank (invitations,
leaflets, press releases, tarpaulin of the prize winning ceremony,
etc…)
A half page text in the Press Pack of the competition
Possibility to be in the pictures of the prize winning ceremony
Invitation to attend the official dinner (e.g.: for 4 persons)

37. Some examples of national
competitions
 The Icelandic competition
 The Spanish competition
 The French competition

38. Thank you for
your attention.
Dominique LADEVEZE
Ecotrofood project coordinator
Chamber of Commerce and Industry
of Vaucluse
Lucie VAAMONDE
Ecotrofood – Ecotrophelia
Chamber of Commerce and Industry
of Vaucluse