Non dairy ice cream scoops gold at Ecotrophelia UK
Nottingham Trent University’s (UK) Från Början team has been awarded the gold prize at Ecotrophelia 2016 for its vegan, low fat, luxury iced dessert.
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.
Ecotrophelia gives students a taste of new product development; 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 product to market.
Along with a £2,000 cash prize, the team 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.
Clifford says, “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.”
Team El Nacho, from the College of Agriculture Food & Rural Enterprise, was awarded the silver prize and £1,000 for its 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 its 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.
