28 Jun 2019
A new challenge this year: the students presented their products to the jury in 120 seconds and the CCI Vaucluse organizes each year Ecotrophélia, the sustainable and responsible food innovation competition for students. This year, the competition celebrated its 20th anniversary.
Elisabeth Payeux, vice-president of the technical jury, looks back at this edition:
"As every year, we had twenty beautiful projects created by enthusiastic student teams: new products, new concepts, and their own unique worlds. We took a lot of aperitif with 20% of projects in this segment, and discovered original fermented products in particular.
It was "Orizginal" that won the Ecotrophelia France competition, developed by students from Isara (Lyon): a 100% vegetable and organic dessert made from fermented rice and dregs (a co-product of the brewing of beer cereals). »
Contact : Elisabeth Payeux