Nottingham Trent University teams reach final of national food innovation competition

Two teams of Food Science and Technology students from Nottingham Trent University have made the final of a national food innovation competition.

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The students are based at NTU's School of Animal, Rural and Environmental Sciences

Two teams of Food Science and Technology students from Nottingham Trent University have made the final of a national food innovation competition.

‘Fran Borjan’, a vegan, low-fat iced dessert made with algal protein, and ‘Hemptations’ – hemp milkshakes in a range of flavours – are in the running for the Ecotrophelia UK Food Innovation Student Award.

From idea generation through to the final packaged product, the teams get a hands-on experience of what it takes to bring an eco-friendly food or drink to market.

Interest in the competition has soared with the greatest number of entries ever received.

The Nottingham Trent University students study on the BSc Food Science and Technology course, and the competition has been entered as part of their Advanced Product Development module.

The five shortlisted teams will now go on to pitch their ideas to the ‘dragons’ — a distinguished panel of food experts from Marks & Spencer, Coca-Cola, Mondelez, PepsiCo, Sainsbury’s, Tesco and Warburtons, as well as representatives from BBSRC, Food Manufacture, and Innovate UK — for the chance to win a share of £3,500.

The UK heat of the Europe-wide competition was organised by UK food and drink research organisation Campden BRI, in conjunction with the Institute of Food Science & Technology (IFST), the independent qualifying body for food professionals in Europe.

The winners will be announced at Campden BRI Day on June 8 and will go on to represent the UK at Ecotrophelia Europe at SIAL in Paris in October.

They have all worked really hard and the products they have created look and taste great as well as meeting the eco-friendly brief.

Christine Walker, Nottingham Trent University

Christine Walker, Course Leader for BSc Food Science and Technology in Nottingham Trent University’s School of Animal, Rural and Environmental Sciences, said: “It’s the first year we’ve entered the competition, which attracts universities from across the UK. We are incredibly proud to have two teams in the final five. They have all worked really hard and the products they have created look and taste great as well as meeting the eco-friendly brief. We wish them luck for the final in June."

Bertrand Emond, Head of Membership and Training at Campden BRI, said: “It’s very encouraging to see interest in Ecotrophelia UK growing year-on-year. A record nineteen teams from across the UK have entered the competition this year and the standard has been exceptionally high. We are delighted to have so many big names supporting Ecotrophelia to help attract the brightest and the best young talent to the food and drink industry.”

  • Notes for editors

    Press enquiries please contact Dave Rogers, Head of Communications, on telephone +44 (0)115 848 8782, or via email; or Helen Breese, Media Relations Manager, on telephone +44 (0)115 848 8751, or via email.

    For more information on Ecotrophelia

    Campden BRI provides technical, legislative and scientific support and research to the food and drinks industry worldwide. We offer a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Our members and clients benefit from industry-leading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

    Nottingham Trent University’s five-year strategic plan “Creating the University of the Future” has five main ambitions: Creating Opportunity, Valuing Ideas, Enriching Society, Connecting Globally and Empowering People.

    The Queen's Anniversary Prize for Higher and Further Education was awarded to Nottingham Trent University in November 2015.  It is the highest national honour for a UK university and recognises the institution’s world-class research. Pioneering projects to improve weapons and explosives detection in luggage, enable safer production of powdered infant formula, and combat food fraud, led to the prestigious award.

Nottingham Trent University teams reach final of national food innovation competition

Published on 6 May 2016
  • Category: Press office; School of Animal, Rural and Environmental Sciences

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