ECOTROPHELIA is one of Europe's leading contests promoting eco-innovation in the food sector. Organized in several European countries, including Greece, Spain and Belgium, etc., the competition encourages the development of innovative and sustainable food products while fostering entrepreneurship among university students.
The contest brings together multidisciplinary student teams that design food products addressing current market needs through sustainability, nutrition and innovation. In Greece, ECOTROPHELIA is organized by the Federation of Hellenic Food Industries (SEVT). Since its launch in 2011, more than 940 students have participated in the National competition, developing over 170 innovative food products. Notably, 3 products created through ECOTROPHELIA Greece have successfully reached the market, demonstrating the competition's potential to support innovation beyond academia.
The 2026 edition of ECOTROPHELIA Greece welcomed 13 teams representing 8 Universities & Research Institutions from across the country. The participating students presented their innovative ideas to a Jury composed of experts from the Food Industry and Academia, receiving valuable feedback on the technological, nutritional and commercial aspects of their products.
As part of this year's competition, SEVT introduced a special LIKE-A-PRO Honor Award, recognizing the team that best incorporated alternative protein sources into an innovative food product while demonstrating strong commitment to sustainability. The award reflected the project's mission to accelerate the transition towards sustainable protein solutions and to encourage the development of innovative foods that contribute to healthier and more environmentally sustainable food systems.
The LIKE-A-PRO Honor Award was presented to the team from the National and Kapodistrian University of Athens (Department of Chemistry), the National Technical University of Athens (School of Chemical Engineering), and ELGO DEMETER for developing HiPro Puffs, a crunchy, baked, high-protein snack designed for healthy, on-the-go consumption. The product combines nutritional value, convenience and sustainability by incorporating plant-based ingredients together with alternative protein sources, including pea flour, cricket flour and other innovative protein ingredients.
Marketed around the concepts of High Protein, Source of Fibre, Plant-Based and On the Go, HiPro Puffs demonstrates how alternative proteins can be successfully integrated into appealing consumer products without compromising taste or convenience.
LIKE-A-PRO also actively participated in the ECOTROPHELIA Products Exhibition, where all competing teams showcased their products to visitors and stakeholders. The project was represented through a dedicated exhibition stand, where SEVT colleagues, Ms. Eirini Xaxiri (Project Manager) and Ms. Elli Tsapa (Project Administrative Assistant), engaged with students, researchers, industry representatives and visitors. They presented the objectives of the LIKE-A-PRO project, highlighting the role of alternative protein sources in supporting more sustainable food systems, and discussing the environmental and nutritional benefits associated with the transition towards more sustainable dietary choices.
ECOTROPHELIA Greece 2026 provided an excellent opportunity for LIKE-A-PRO to engage with the next generation of food scientists, innovators and entrepreneurs. By recognizing innovative student projects and fostering dialogue around alternative proteins, the event contributed to raising awareness of sustainable food innovation and reinforced the project's commitment to supporting the development and acceptance of alternative protein-based food solutions across Europe.