Food science duo scoop European prize for their traditional ice cream alternative

Food science and technology students from Nottingham Trent University have been awarded a prize in a European food innovation competition – for a sustainable and indulgent low-fat, non-dairy, iced dessert - an alternative to traditional ice cream.

Food Science and Technology students from Nottingham Trent University have been awarded a prize in a European food innovation competition for Från Början, a sustainable and indulgent low-fat, non-dairy, iced dessert – an alternative to traditional ice cream.

Från Början is Swedish and means "from the beginning”, referring to the algal protein, which has been used to replace dairy protein in the product.

Food industry Degree Apprentices Ryan Clifford and Dominic Urban, who graduated this year from the University's School of Animal, Rural and Environmental Sciences, won the bronze prize at the European final of ‘Ecotrophelia 2016’, having already become national champions in the UK.

The BSc duo, who were based at the University’s Brackenhurst Campus, competed against 15 national champions from across Europe, pitching their ideas to a panel of 20 judges, chaired by Ariane Andres, head of Academic Alliances, Nestlé Research Centre.

The students develop their own innovative food products – from initial concept through to creating the final packaged product ready for market.

Ryan and Dominic previously won gold prize in June at the UK finals of 'Ecotrophelia UK', which is organised by Campden BRI in conjunction with the Institute of Food Science & Technology (IFST).

The duo were presented with an award and a cheque for £2,000 at SIAL, the world's largest food innovation exhibition, in Paris.

Sara Poulson, subject leader for Food and Horticultural Science at Nottingham Trent University, said: “To win bronze at Ecotrophelia Europe following the gold award at the UK competition is a fantastic achievement. Not only is it the first time NTU has entered, but it's the first time a UK team has ever been placed in the top three at Europe. 

"As Degree Apprentices the students combine full-time work and study. Their success recognises their hard work, determination and professionalism, and is an endorsement of the degree apprenticeship route. We look forward to entering the UK competition again this summer with our current final year students, as it aligns with the course content and is a great opportunity for the students to apply their skills, compete with their peers, and have some fun.”

Bertrand Emond, head of training at Campden BRI, said: “We are thrilled for Ryan and Dominic. We brought the Ecotrophelia competition to the UK just three years ago and are delighted that a UK team has already had success at the European finals.”

  • Notes for editors

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

    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.

Food science duo scoop European prize for their traditional ice cream alternative

Published on 27 October 2016
  • Category: Business; School of Animal, Rural and Environmental Sciences

Still need help?

+44 (0)115 941 8418