Shaping the future of food: Spotlight on 2025 Ecotrophelia France
At the crossroads of creativity and sustainability, Ecotrophelia 2025 brought together France’s brightest student minds to reimagine food innovation through waste reduction, flavour, and forward-thinking entrepreneurship.
Held each year in France since 2000, the Ecotrophelia competition is a launchpad for the food industry’s next generation of innovators. Designed as a national and European competition for eco-innovation in food, Ecotrophelia invites students from across the French higher education system to design and prototype market-ready food products that meet the challenges of tomorrow—nutritionally, environmentally, and economically. The format is unique: interdisciplinary student teams work throughout the academic year to develop projects that combine creativity, taste, technical feasibility and sustainable thinking.
The 2025 edition of Ecotrophelia France was held in Bordeaux, in the Nouvelle-Aquitaine region, marking the beginning of a two-year cycle in this major agrifood hub (with La Rochelle set to host in 2026). Around 25 teams competed, representing some 200 students from various institutions offering training in food, agriculture, innovation and design. Projects were assessed by two juries composed of independent professionals and experts from academia, industry and research—one technical and one national—who evaluated everything from eco-design and scientific integrity to culinary quality and market potential.
Gold, silver and bronze: Celebrating student excellence
The top prize, the Gold Ecotrophelia Trophy, was awarded to Encore MIEUX! for their clever and waste-free reinvention of filled pasta. Their product, Fanettis, is a stuffed ravioli that reuses flour from pre-baked baguettes to create the dough, while the filling combines carrot top pesto, Parmigiano Reggiano PDO, ricotta and mozzarella. This sustainable innovation not only tackled food waste, but also showcased technical excellence, flavour balance, and a clear sense of market awareness. As the winning team, Encore MIEUX! will go on to represent France at the Ecotrophelia Europe grand final this autumn.
Silver went to Les Kojiteurs, whose project offered a creative solution to the global cocoa shortage and the environmental impacts of traditional chocolate production. Their alternative: a powder made from fermented and roasted hazelnut and sunflower meal. Rich in flavour and ethically grounded, the concept has potential to disrupt established food categories.
The Bronze prize was awarded to Faba’Pop, a product designed to add texture, flavour and nutrition to a wide range of dishes. Made from popped, flavoured fava and other beans, Faba’Pop serves as a healthy topping for salads, soups and hot meals.
In addition to these top three awards, several other prizes were handed out, including three distinct Innovation Awards, recognising the diversity and boldness of entries presented by the student teams.
Beyond the competition: A visionary experience
Ecotrophelia is more than a student challenge—it is a dynamic network that connects academic training with industry expectations. Supported by institutions such as AgroParisTech and a range of professional organisations, the competition has helped bring over 100 student-developed products to market since 2000 and has inspired similar models across more than 15 European countries. Its long-standing success lies in the way it bridges creativity, applied research, and entrepreneurship, all while promoting sustainability in food systems.
“Every year, the Ecotrophelia competition blows me away,” says Audrey Ashworth, Director of SIAL Paris and a member of this year’s national jury. “It reveals the power of teamwork and the boldness of students who are capable of imagining the food of tomorrow. Each project is a demonstration of creativity, excellence and innovation, perfectly in line with SIAL’s DNA. Far more than just a competition, this contest is a formative, vibrant and visionary experience.”
As 2025’s winners prepare for the next stage, Ecotrophelia continues to prove that with the right support and imagination, the next generation is already designing a more sustainable, delicious, and responsible future for food.
Image credit: Les Focus d’Emilie
Join us at SIAL Paris as exhibitor Join us at SIAL Paris as visitor
