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

A three year program

(2011 to 2013)

to promote Eco-Innovation in Food

ECO TRO FOOD

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.

Back to the Roots…

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.

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.

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.

Impact

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).

EcoTroFood Partners

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.

EcoTroFood Project

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.

ECOTROPHELIA EUROPE COMPETITION

Specifications : the food

product, subject to the contest,

must: Be fit for human consumption

Be marketable

Be innovative Take into account

EcoInnovation

Be distinguishable by its organoleptic, nutritional or

other qualities

Be able to be reproduced industrially

Conform to regulations in force

Be commercially relevant

Show complete coherence in all the above mentioned criteria and in teamwork.

ECOTROPHELIA EUROPE

National Students’Team

Developing food products with the eco-innovative dimension

Jury of specialists

Winning product representing the country at the european contest

NATIONAL COMPETITIONS

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

Mr. Michael E. KNOWLES

Vice-President Global Scientific & Regulatory Affairs, The Coca-

Cola Company

Mr. Serge GAY

Director of Purchasing, Auchan

Mr. Peter Van BLADEREN

Vice-President Global Scientific & Regulatory Affairs NESTLE

THE JUDGING PANEL

M. E.KNOWLES

S.GAY

Y.BAYON DE NOYER

D.ROSSI D.TAEYMANS

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

THE 2011 WINNING TEAMS

AT THE ANUGA FAIR IN COLOGNE

2012: 15 TEAMS

AT THE SIAL FAIR IN PARIS

15 TEAMS

AUSTRIA: Viennese Affaire

BELGIUM: Spready

THE CZECH REP.: Gladiator

DENMARK: Beet Snappers

France: Bread&Cook

GERMANY: Cruemel

GREECE: Cereal4

ICELAND: Islandus

ITALY: Brothway Anolini

THE NETHERLANDS: Chef.Lupin

ROMANIA: Danubian Dietetic Salami

RUSSIA: Meet Chips Volga

SLOVENIA: Bod’Moja

SPAIN: XOveT

SWITZERLAND: Läckerli Spread

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.

THE 2012 WINNING TEAMS

AT THE SIAL FAIR IN PARIS

SUCCESS STORIES 2011

3rd prize2012:

Bread§Cook

SUCCESS STORIES 2012

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.

KEY FIGURES

Since 2011 27 national competitions

which have mobilised more than 180 universities and almost 800 students

ECOTROPHELIA EUROPE participating

countries: 12 in 2011, 15 in 2012, 20 for 2013

150 products present and available

on the database to companies

10 products on the European market

More than 1000 companies

have participated in events and national

competitions.

700 press articles and televised presentations

in Europe.

At the last SIAL in October 2012 the competition drew

1,400,000 hits on Tweeter plus and more than 100 news articles.

A stakeholder platform is also under preparation

in order to create links between all the

stakeholders specialized in eco-innovation

Matchmaking forums at national and European

levels organized in order to

promote new eco-innovative processes, food products,

etc… next to potential investors.

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

NATIONAL ECOTROPHELIA

COMPETITIONS

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

What we provide to first time participants:

The standardized trophy (value of

300€) to give to your national winning

The personalized logo with the name of you country in national

language

The official regulations of the European contest and example of

regulation for the national competition

A communication service (press

releases and brochures)

An help desk with a dedicated person to

answer your questions about national contest rules, evaluation,

organization of the contest,…

Up to 3700€ reimbursement of real costs (i.e. no personnel

costs reimbursed. The 1500€ participation fees to ECOTROPHELIA

Europe are eligible costs)

REGULATIONS The food product must:

Be fit for human consumption and

bound for the general public.

Be marketable for retail distribution

and/or the restaurant and/or catering trade.

Be innovative in one or more of its elements compared to existing food products on the

market. Such innovation could relate to concept and/or

technological aspects and/or formulation and/or

packaging……

Take into account “Eco-innovation” related to raw

materials (Organic origin, or with low carbon footprint) and/or

packaging (recyclable) and/or the manufacturing process (energy saving, use of recycled water)

and/or distribution-logistics

Be distinguishable by its organoleptic,

nutritional or other qualities.

Be able to be reproduced Industrially in an

production unit subject to a technical dossier

(ingredients, manufacturing process, cost price, industrial

investment …).

Conform to regulations in force (process, additives

and ingredients, packaging, labeling

advertising allegations, food safety …).

Be commercially relevant (balance

between supply and demand, marketing

plan, packaging, logistics …).

Show a total coherence in all given

criteria above and team work.

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.

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!

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

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

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

Example of assessment grid

1. Originality, creativity & innovative

character of the product

2. General form of the manuscript

3.Marketing Study

4. Technical study: formulation and

process flow diagram

5. Technological study: simulation of production on

an industrial scale

6. Regulatory study

7.Integration of Sustainable

Development

8. Financial study: simulation of

function at 3 year mark

9. Consistency of the project and

partnership

The Advantages

For Students:

• Useful and practical experience: to create a new food product that includes all facets of the complexity of development

For higher education institutions, researchers and teachers:

The modification of course content, taking into account all the skills required in the creation of

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.

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?

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?

Communicational and financial aspects of the

competition Example of

sponsorship:

1.Official

partners

One page on your Internet Website (+

link to their Website)

Link and logo on the ecotrophelia.eu Website (pages of

your national competition)

One page in the brochure of your

national competition

Their logo in all communicational supports in front

line (invitations, leaflets, press releases, tarpaulin of the prize winning ceremony,

etc…)

One page in the Press Pack of the

competition

Dedicated exhibition stand, prize awarding to specific winning

team

Invitation to attend the official dinner

(e.g.: for 8 persons)

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)

Some examples of national

competitions

The Icelandic competition

The Spanish competition

The French competition

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