The 14th National Competition of eco-innovative food products, ECOTROPHELIA 2024, was held with great success on 19-20 of June, in Athens, Greece. The competition, organized by the Association of Greek Food Industries since 2011, once again showcased the remarkable innovation displayed by young students.
In the final phase of the National Competition, 15 teams of students from 10 Universities across Greece were selected. They presented their products, impressing the audience, which included representatives from the academic and research community as well as the business world. The products exhibited outstanding quality, innovation, unique nutritional characteristics, and a commitment to environmental sustainability.
The 1st prize was awarded to a team of graduate students from the Food Chemistry Laboratory at the National and Kapodistrian University of Athens. The team competed with their product called “LegumiNutty”. As winners, they will represent Greece in the corresponding European Competition, which will be held as part of the International Food & Beverage Exhibition SIAL on October 19-20 in Paris, France. (https://www.sevt.gr/en/national-competition-2023-results-clone/)
The winning team of “LegumiNutty” consists of 6 students from the Department of Chemistry at the National and Kapodistrian University of Athens (in alphabetical order):
- Andreou Aikaterini, MSc student in “Food Chemistry”
- Gatou Konstantina, MSc student in “Food Chemistry”
- Mantzakopoulou Elpida, MSc student in “Food Chemistry”
- Zoi Athina Maria, MSc student in “Food Chemistry”
- Fragkou Polytimi Styliani, MSc student in “Food Chemistry”
- Eirini Foti, MSc student in “Food Chemistry”
and of 2 Team Supervisors from the Department of Chemistry NKUA (in alphabetical order):
- Giannopoulos Christos, Chemist, MBA, MSc student in Food Chemistry, National and Kapodistrian University of Athens
- Dr. Eleni Kollia, Chemist, Pharmacist, MSc, PhD, Postdoctoral Researcher in the Food Chemistry Laboratory
Special thanks to Professor Charalampos Proestos, Head of the Food Chemistry Laboratory, to Associate professor Vasilis Valdramidis and to Ms. Anna Kopsacheili, doctoral candidate, for their assistance and support.
“LegumiNutty” is a fermented spread made from chickpeas and nuts and is a unique and nutritious choice for consumers who care about their health. What makes the product stand out is the innovative use of by-products from the yogurt and plant-based beverage industry. “LegumiNutty” is a delicious, eco-friendly spread, rich in protein and fiber, with over 200 billion CFU of live yogurt cultures.
The team’s goal is to facilitate the utilization of whey, the dominant residue of the yogurt industry, and explore alternative ways to use it.
By using materials that would otherwise end up in waste, “LegumiNutty” not only provides a delicious addition to any meal, but also supports sustainability and the reduction of food waste.
Available in four delightful flavors:
- Peppernut: A Mediterranean-inspired spread with green-red peppers and paprika.
- Garlish Pesto: This spread balances the flavors of garlic, peas, lemon and aromatic herbs.
- Carrot cake: A combination of the sweetness of carrots, raisins, and orange with the full-bodied flavor of walnuts, honey, and cinnamon.
- Chocodate: Creamy cocoa spread with dates, cashews and cocoa butter.
